De Montfort University Leicester (DMU) has confirmed that its inflation-beating food costs will remain frozen for at least another six months.
Despite investing £136 million transforming its city centre campus, building several new restaurants and cafes, the university has extended the current price freeze on all food and drink being sold at its outlets, prices which were last adjusted in September 2015.
DMU is investing £100k to maintain the two-year freeze, which will mean students can continue to take advantage of meal, snack and drink costs which are among the lowest in the city.
It is just one of the ways DMU is making sure students have the best possible experience on campus, part of its #loveDMU campaign, which makes positive changes to the way the university works, following feedback from students.
The price-freeze is effective at all outlets run by the university. These include DMU’s new Food Village, which offers oven-fresh pizza, pasta dishes, sandwiches, fish and chips, curries, barbecued meats – food from all over the world served at various counters.
It also includes the recently-opened Riverside Café, which is open to the public and located at the River Soar-end of the Vijay Patel Building. Specialising in vegetarian and vegan cuisine, with meat dishes available, the Riverside Café is a unique addition to Leicester’s cafe community.
Also included in the freeze are the Newarke Café, which serves Costa coffee, the Campus Centre and Kimberlin Library coffee shops, which both serve Starbucks coffee and the staff common room, along with the campus Spar.
Umesh Desai, Director of Estates and Commercial Services at DMU, said: “DMU now has a range of restaurants and cafes which not only cater to a wide range of diets, which not only offer food from global cuisines but which rival in quality outlets found across the city.
“But we understand how important value for money is for students. This great food needs to be affordable. And in making sure our prices stay the same – despite national inflation – we are helping to keep it so.”
Posted on Thursday 2nd March 2017