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-emphasizing those ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.