My, has dorm fare changed since our college days. Sure, Pop-Tarts, pizza and late-night microwave popcorn can be the diet of a 20-year-old supposedly engaged in higher education, but at universities like Washington University, healthy choices abound.
Wash U.’s dining services, operated by Bon Appétit Management Co., prepares myriad fresh, from-scratch dishes for pretty much every type of eater – vegan, vegetarian, kosher, gluten-free and those on low-cal diets. It sources produce and artisanal food products from more than 25 local vendors, and it has made a conscious decision to operate sustainably by using waste-reducing equipment in the kitchens, converting spent frying oil to biofuel to power a campus truck, recycling disposable dishware and utensils, and using kitchen food waste as compost for campus landscaping.
Among the latest food-related practices that impress us are the partnerships that Wash U. is forming with nearby off-campus eateries to make healthy food easily accessible to students. Soon, students will be able to use their Campus Card, a debit swipe card, to purchase eats from Bobo Noodlehouse and Kayak’s, both located in the building at the corner of Skinker Avenue and Forest Park Parkway.
Bon Appétit also continues to engage foodies on campus. This week, BA is gearing up for the Second Annual North versus South Champion Chef Competition. On Thursday, April 21, two teams – one from the north side of Wash. U.’s campus, one from the south – each comprised of a Bon Appétit head chef, manager and two student sous chefs, will go head-to-head in an Iron Chef-style challenge. Both teams will have 30 minutes to create a delicious, low-carbon meal. The event begins at 6 p.m. and will be held on the first floor of the Washington University Danforth Center (located at the corner of Wallace Drive and Forsyth Boulevard). The event is free and open to the public. Yours truly is sitting on the judging panel; so come out and say “hello.” For more information, click here or check out the Wash U. dining crew on Facebook.
This article appears in April 2011.