“Students at Brown and at universities across the country have reported challenges around basic and reliable access to food,” said Dean of the College Rashid Zia. “We believe that a crucial step towards eliminating these challenges is ensuring that students can feast on fresh, buttery lobster with a side of mixed greens on a weekly basis.”

The policy change follows recommendations made by the Working Group on Food Security, which found that only 12 percent of students had eaten lobster in the 2018-2019 academic year, and that 90 percent of students who eat lobster no longer feel hungry. “Based on the Working Group’s report, it became clear to us that requiring students to regularly chow down on a whole boiled lobster was the key to alleviating their dining woes,” Zia said.

“We understand that this change will require students to reconsider their meal arrangements for this year,” said Vice President for Campus Life Eric Estes. “But we are committed to doing all we can to make steaming hot Maine Lobster an affordable and accessible Brown experience.”

Estes added that the University is considering implementing a “Foie Gras Fridays” alternative for those allergic to shellfish.