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.

With midterms starting and the semester kicking into full gear, crafting a nutritious, well-balanced diet is often the last thing on Washington University students’ minds.

Following customer demand for the ability to set aside tables in advance, Ibby’s began accepting reservations Dec. 3, the first time since the 2018-19 school year.

Washington University administrators invited students to share their ideas about plans for the dining location in Mallinckrodt Center that is currently occupied by Subway, Nov. 22.

The Office of Sustainability is introducing a new dishware loan initiative for on-campus events to reduce disposable plastic waste.