Wash. U. leads America’s top universities for food lovers
Washington University is now the number one school in America—at least if food is the basis for your judgment.
The Daily Meal, a website that consolidates information on different restaurants, chefs, cookbooks and dining etiquette, rated the food offerings at the U.S. News & World Report’s 20 top-ranked colleges and universities. In its list titled “America’s Top Universities for Food Lovers,” the website ranked Washington University first.
“From moonlight breakfast to barbecues to ‘Dine with a Dietician’ classes, this university goes the extra mile to provide students with the best of the best, hosting five to 10 events per week,” the article said.
The website commended the University for its informational classes, its commitment to local food, and its open kitchen where students can take cooking classes. It also praised the accessibility and variety of chefs and frequency of demonstrations and food-related events.
The University’s dining services are run by Bon Appétit Management Company. Nadeem Siddiqui, resident district manager of Bon Appétit, said the University appreciates the ranking but is always looking to keep improving.
“I think being recognized emphasizes the efforts that have been made,” Siddiqui said. “Dining is a big part of campus life.”
Although Siddiqui says the ranking is important to Dining Services, he says it is more important to see that students enjoy the food.
“The diversity and variety of different options that we offer is unique. I think we make strong efforts in terms of healthy programs,” he said. “[And] if the students at Wash. U. see us like that, then we are making good efforts.”
Freshman Kevin Bradley, who mostly eats at Bear’s Den on the South 40, agreed with the website ranking the University’s dining services first.
“I’ve never had trouble finding something I like, and I think it’s healthy, too, which is nice,” Bradley said. “The food is really good…the grill is my favorite station.”
Senior Adam Hasz agreed that the food is of high quality but noted that some of it is unnecessarily expensive.
“I’m really impressed with what Wash. U. Dining Services has done…being sustainable and providing all sorts of options. I think they do a really good job,” he said. “[But] for me, it’s just cheaper to make [my own food] in the Co-op. It’s really just the monetary concern,” he said.
With additional reporting by Chloe Rosenberg.