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Jan 21, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Wash U. ranks No. 1 among colleges in nation for food options

April 23rd 10:04am, 2012

It’s that time of year again when high school seniors have to make the big decision of where they will spend the next four years. For some, class size holds a great deal of importance. For others, it’s sports. And for some, it’s the quality of grub they’ll be chowing down on during their collegiate experience. If you or your youngin’s fall into that last category, then you’ll want to take a second look at St. Louis’ very own Washington University.

The school’s dining services were ranked first among colleges around the country by online food website The Daily Meal. Results were based on a re-ranking of U.S. News & World Report’s 2012 list of the top 20 colleges and universities, but this time, based solely on the academic institutions’ food options. Judging criteria included: variety of cuisine; presence of chefs on staff; sustainability efforts; availability of nutrition facts and ingredients information; options for those requiring kosher, halal, gluten-free and vegan meals; food-related events; and the ability to order food online. Among the top five schools, Massachusetts Institute of Technology came in second, followed by Northwestern University, Cornell University and the University of Pennsylvania.

Wash U. and its food management services company, Bon Appétit, were lauded for going “the extra mile to provide students with the best of the best” in cooking classes, culinary demonstrations and other events held in an open kitchen called Studio 40. Other dining features mentioned in the report included the school’s sustainability measures, its attention to student feedback and the newly opened Bear’s Den, complete with tandoori ovens that are manned by trained chefs from Pakistan and India.

Click here to read the entire article and to view a slideshow of America’s Top Universities for Food Lovers.

— Image courtesy of The Daily Meal

By Ligaya Figueras

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