An outbreak of E. coli in St. Louis has, thus far, left Washington University students unscathed. The St. Louis County Health Department has yet to find the cause of the breakout of over 30 cases in the area, which were originally rumored to be linked to salads at nearby Schnucks locations. So far there have been no cases of E.

Dining Services and the Office of Sustainability have teamed up to test the logistics of post-consumer composting in Bear’s Den. Last year, Dining Services began composting extra food from its kitchens—food that had not reached the consumer.

Despite initial predictions that renovations on the Village dining facility would be partially complete by the end of this summer, administrators now expect that the construction will not begin until next summer. Dining Services is looking to renovate the Village Dining area for several reasons.

The Village Dining area will be undergoing substantial changes to reflect an increase in the number of students eating there. The Millbrook market will be expanded to include a salad bar similar to the one on the South 40, and will also sell soups, sandwiches and coffee, and an outdoor grill will be installed outside of the Village House.

A Facebook newsfeed look into the updates on the Washington University campus of the past half semester.

Banh Mi Boba Tea and Crêperie, located in the Central West End, renamed itself as BBC Asian Bar and Café about a year ago. This small, homely restaurant is neatly decorated with an abstract painting and two large mirrors hanging on the dark walls with leftover Valentine hearts still on the windows.

With the Village now open later hours and offering the most popular foods more often, students can satisfy their late-night snack cravings. The change, which was initiated with the beginning of the semester, initially started off slowly.

More changes are on the way for South 40 dining as the test run for WebFood begins on the 40 this week.

Bon Appétit has entered into a partnership with Kelley Green Biofuel, a local company founded by Kristopher Kelley, a 2008 Washington University alum, in order to convert the vegetable oil waste into biodiesel fuel.