A new dining venue on the Washington University campus is taking sustainability in food service to a new level. Bear’s Den is located just east of Big Bend Boulevard at 6614 Shepley Drive in the new residential center, South Forty House. But it’s not just students who get to enjoy this eco-friendly nosh – Bear’s Den is also open to the public.
Much of the food at Bear’s Den is sourced from Farm to Fork, a partner of the venue’s operator, Bon Appétit Management Co., that works with small family-owned farms and local artisans within a 150-mile radius of St. Louis. In keeping with the building’s sustainable design (and pending LEED certification), the venue composts kitchen food waste, minimizes the need for cooling with special eco-hoods, converts all waste oil into biofuel, and minimizes trash and food waste by offering reusable, returnable carry-out boxes.
There are plenty of dining options, too. Nine stations feature everything from baked goods, deli fare and grilled items to tacos, Latin dishes, Indian cuisine, hand-tossed pizza, pasta, assemble-your-own-Asian dishes and even kosher noshes. And weekend brunch is served every Saturday and Sunday from 11 a.m. to 2 p.m., for just $10.50. You can also pick up cold items or select from the fresh bounty of a soup and salad bar at the fresh market, Paws & Go.
This article appears in Sep 1-30, 2010.