Dear Sir/ Madam,

I am writing on behalf of our company staff to bring to your attention the ongoing issue
with cafeteria food selection in the hope that our company magazine can highlight this
problem, which, in turn, can encourage the welfare department and the canteen management to
take measures to ensure that our company cafeteria meets the needs of the company staff.

With a full service kitchen, ample seating, and two service lines, the cafeteria has always been seen
as home to dining and socializing in our company. It’s staff are always courteous and are
committed to giving their best to our staff who dine on-site.

However, while over the past two years the cafeteria have been providing the same excellent service
to the company, the availability of healthier food and beverage options decreased
significantly. While two years ago being on a meal plan meant having a wide range of food options,
including green vegetables such as spinach and Romaine lettuce, as well as cold and hot cereals and
other whole grains, it is the second consecutive year when the company employees are limited to a
poor selection of cookies, pizzas, pies, hamburgers and fries which are served on a daily basis.
Moreover, while a 32-ounce bottle of sugar-sweetened carbonated beverage costs less than a dollar,
the same bottle of water is twice more expensive. If this was not the case, our staff who are
customers of the cafeteria, would not opt for drinks that may increase their risk of overweight and
obesity.

By serving such foods, the cafeteria fails to provide proper nutrition to our company and violates
the policy of our company, according to which, foods with minimum nutrition, and foods high in fat
and sugar can only be served to students once or twice per month.

Considering all this, we urge you to draw the attention of your readers and other management staff
to this issue and to circulate the petition that our company staff has started on Change.org, calling
for the cafeteria to increase the selection of nutrient-dense foods, including fruits, vegetables, and
legumes and to allow staff who bring their own lunch to utilize the cafeteria, and use microwave
ovens to reheat their nutritious home-made meals.

We have attempted in several occasions to bring this matter to the attention of the cafeteria but a
continued disregard of correspondence on the part of the management has led to a decision to
escalate the matter to your hands for consideration. It is my utmost hope that if you publish an
article highlighting the growing concerns and dissatisfaction among our company staff, the
cafeteria will respond with appropriate remedial action.

Yours sincerely,