Student Union (SU) Senate passed a resolution advocating for dining workers’ rights and discussed a potential roundtable among Jewish and Muslim student organizations to determine considered harmful speech, April 2.

Washington University’s dining services underwent a number of changes over winter break that many dining workers have said were not communicated well and made their work more difficult. The changes included an unexpected shift rebidding process and alterations to workers’ job descriptions.

For the University to maintain its commitment to upholding excellence in our community, any new contract must honor the union contract that Dining Service employees have already fought to win. 

Washington University is switching its dining provider from Bon Appetit Management Co. to Sodexo Food and Facilities Management, May 19.

The complaints come as Dining Services struggles to compensate for supply chain interruptions and staffing issues. 

This week’s podcast explores the supply chain issues and staffing shortages that have led to some changes in the campus dining experience.

As a high school senior touring colleges last spring, I distinctly remember walking into the DUC at Washington University in St. Louis and seeing colorful posters hanging from the ceiling: “No. 3 Best Campus Food, Princeton Review.” As someone who has managed food allergies to dairy, eggs, peanuts, tree nuts, fish and shellfish for my entire life, I wondered how accurate this statement would be for me. 

As Dining Services faces supply chain issues and staffing shortages, some students are struggling to find food options on campus.

I never visited the old Stanley’s. Something about the place scared me. I think it was the aggressive cafeteria vibes: the green plastic chairs, the rectangular plastic table tops the beige tiled floor. I felt like I was back in high school. I wasn’t the only one either. For the last few years, the Lopata […]

While all dining areas except for the law cafe are open and running, many have reduced hours and have altered processes to fit social distancing guidelines.