News & Accolades

Learn about our recent awards, partnerships and programs.

washu_Sleevesgrowtrees_Fb2015Our Sleeves Help Grow Trees

Dining Services, along with the Office of Sustainability, Dining Services partner, Sleeve-A-Message and several enthusiastic students gathered to plant nearly 60 native trees and shrubs on the South 40 Campus as part of the “Sleeves for Trees” initiative.
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Eco To-Go: Part Two

No keychain. No $5 buy-in. No .10 discount. If you’re a loyal Eco To-Go user, chances are these changes are music to your ears. But as Dining Services continues to look for ways to reduce the amount of single-use products in the waste stream getting the entire community onboard with Eco To-Go will be the key.
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New Grounds for Change Cafe will open August 3

WUSTL Dining Services will add a new café to the Danforth Campus dining locations on August 3, 2015. Grounds for Change, located in Hillman Hall, will provide a café experience within the Brown School of Social Work and also, a unique take on dining partnerships.

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The Chef-RD Collaboration

Food Management writes about the growing relationship between chefs and dietitians, highlighting WUSTL Dining Services chefs and University Director of Nutrition, Connie Diekman, who collaborate to create both delicious and nutritious food on campus.
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Campus Dining Today shines the spotlight on Studio 40

Campus Dining Today, the official publication of the National Association of College and University Foodservices (NACUFS), showcases how the WUSTL Dining Services team uses Studio 40 to give students hands-on experience cooking (and eating!) nutritious food.
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‘Ms. Smitty’ has served Washington University students for five decades

Hired in 1962, the first job for “Ms. Smitty,” as the students know her, was slicing fruit in a South 40 cafeteria. Today, she serves creamy polenta and eggplant parmesan at the vegetarian station in the Danforth University Center. Along the way, she has prepared thousands of ham sandwiches, pulled pints of beer at the university’s long-gone campus bar and issued parking tickets.
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GreenMondaylogoTake the Pledge to Make Every Monday Green Monday

Green Monday is a growing global effort to urge consumers to consider how their food choices affect the environment. The university has launched the program by asking students, faculty and staff to pledge to Green Monday by eating vegetarian one day a week. The program also will offer educational materials about the relative impacts of food choices.
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EPA ImageEPA Recognizes University’s Sustainability Efforts

The university has recycled more than 23,000 gallons of kitchen waste oil into biodiesel to fuel campus delivery trucks. The university recently joined the EPA’s Food Recovery Challenge, a national initiative aimed at encouraging organizations to find better alternatives to throwing away food.
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SustainabilityAwardsLogo_resizeWUSTL Dining Takes the Gold in the 2014 NACUFS Sustainability Awards

The NACUFS Sustainability Awards support the globally accepted triple bottom line philosophy, a method of evaluating operation performance by measuring financial success as well as environment sustainability and social responsibility – also known as “people, planet, profit.” 
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