Feb. 20—A nationwide drought that began last summer continues to adversely affect the St. Louis community, including local food suppliers to Washington University’s Dining Services.
The University, which sources approximately 20 percent of its food from local vendors, has contended with increasing food prices for the past year. With an increasingly limited selection in crops, Dining Services has shifted to purchasing from different sources and has adjusted menu offerings in accordance with availability, looking to alternative crop options.
Executive Chef John Griffiths has led efforts to ensure that standards in food offerings continue to be up to par.