Under the 2006-07 SGA leadership of SGA President Darrell Messer and Services Vice President Justin Tooley, a plan was developed to achieve this significant change.  SGA realized that in order to have a sustained effort to make this change, a simple plan was needed that could be followed for years to come.  

• SGA needed to articulate exactly what students expected from dining services. 
• SGA needed to use its resources to champion each expectation.
• SGA needed to develop safeguards that would keep the dining services provider accountable to meeting the expectations from students.

2006-07 marked the first step to implementing this plan.  SGA identified and articulated student expectations.  Students wanted more organic foods; more locally grown products; cheaper and better catering options; healthier fruit drinks/smoothies; new and upgraded dining facilities; more dining locations where students could relax, learn and play; longer hours of operation; more sustainable efforts with recycling and product containers; improved customer service; an easier process to register dining services complaints; and more variety in foods such as offering rotating menus or popular ethnic foods.

2007-08 marked the second step to implementing this plan. Under the leadership of SGA President Brian Hoffman and Services Vice President Rudy Spencer, SGA began to use it resource of University access and organized advocacy to champion student expectations. Essentially SGA took this plan and began to advocate for what students wanted.  

That year, especially in the Fall 2007 term, marked numerous meetings with dining services leadership, university administration, the Student Senate, emails to every student, student surveys and forums on what was acceptable to students to implement such significant change. SGA concluded mid-Fall 2007 term that two things hindered this progress.  Our dining facilities were in need of drastic upgrades to meet student demands and that a lot of the student demands needed to be made contractually; to hold the dining services provider more accountable to student needs.

After sharing our conclusions, the University of Louisville decided to move forward.