@suzyQ7 Right, but that’s not quite the same point a suggesting the food is a major driver of cost increases overall. Also, I can tell you having just gone through it that Bowdoin’s R&B cost was in line with most of it’s peers, so if their food service is better it’s not driving a unique cost increase. Since R&B is broken out independent of tuition costs, if their food is more expensive (and I don’t know that it is), it must be coming at the expensive of something else in the R&B category as opposed to direct educational expenses. And it’s easy to imagine many ways how that could be true. Bowdoin may have quality food – much of which is locally sourced – but it wasn’t close to the most extravagant spread in terms of the range of food offered in the tours we did (where we always made a point of eating in the cafeterias). I would place it, at best in the middle in terms of range of food offerings on any given meal. So while the quality may be good, perhaps they save by having a less expansive per-meal menu which allows for less food prep staff, less procurement costs, etc. There are many ways to take the same approximate budget and prioritize it differently to get very different results.