UTRGV will not increase food prices

With the increase in prices for egg-related items from other establishments, UTRGV and its food service partner, Chartwells, have decided to not charge any additional fees for eggs.

The university looks at the consumer price index for the previous calendar year when making any price changes, according to a Feb. 17 email to The Rider from Letty Benavides, associate vice president for Campus Auxiliary Services.

“We have mutually agreed upon a price adjustment based on 3.97% starting Fall 2025 which was the average change in CPI for our region for the period covering January – December 2024,” Benavides wrote.

In an interview with The Rider, she said the CPI is used as an indicator to anticipate any price adjustments with the university’s contractors.

“[CPI is] basically the weighted average of a basket of goods that are monitored by the Bureau of Labor Statistics and, as prices go up, it indicates inflation, or deflation if the prices go down,” Benavides said.

In January 2025, the index for eggs increased to 15.2%, which was the largest increase since June 2015. Within the past 12 months, the index for eggs increased to 53%, according to the Bureau of Labor Statistics.

Benavides said when looking at the university’s food and vending contracts, the food away from home section of CPI is evaluated, which includes ingredients, demand and labor.

“We even kind of hone in on the region,” she said. “We look at the southern region. We look at population sizes from 50,000 to one and a half million.”

The associate vice president said UTRGV’s contractors need to submit documentation if they would like to make any price adjustments to their menu.

“I have not received any such request from Chartwells, who is our food service operator or [from] any of our vending partners, which are Pepsi and Snacktime Vending,” Benavides said.

She said it is important to look at the CPI constantly for any changing factors.

“I’m hoping that there’s a downward adjustment as the year progresses because again, we look at the 12-month average,” Benavides said.

Social studies senior Arely Munoz said eggs have always been a food for low-income people.

“I feel like it’s harder to get around and also harder to feed, like, kids, harder to feed anyone,” Munoz said.

Alejandra Garcia, chef manager at El Comedor on the Brownsville campus, said she wants to see a decrease in prices in the future.

“I just hope there is support for people with low income, so they can actually have access to eggs,” Garcia said.

For any questions or concerns regarding food or vending operations, contact dining@utrgv.edu.