Washington University of St. Louis is committed to sourcing at least 20 percent of its product from local vendors. That became somewhat more difficult as a major drought ravaged the school’s Midwestern environs.
Yet, WSLU Dining Services, managed by Bon Appetit Mgt. Co., continues to keep up the local sourcing commitment, and at least so far without raising prices for students. How? By adjusting the menu to emphasize products that continue to be available while de-emphasiz