Campus Dining

News

Dining news, upcoming special events and responses to your suggestions

Use our E-Suggestion Box for a response within 7 days or posted on our blog below.


 

December 5, 2016

"Could we please have fresh berries at the waffle station instead of the syrupy kind?"

Fresh berries fluctuate dramatically in price and availability. They also require significant staff preparation time, which would subtract from preparing other items from scratch. The frozen berries we use have a consistent price because they are harvested at peak season, and are convenient and quick for the staff members who maintain the station. 

"Can we bring back pesto to the mp?"

Yes :-) Look for the individual Pesto containers in the Grab & Go case!

"At the homestyle section today, Thursday November 17th, the sign for the food was spelled "Philipino Pork Adobo". Through my experience (being Filipino), I always spelled it as Filipino or Pilipino (traditional way). May I ask: Why did you...

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November 28, 2016

Information to help you plan your purchases in Campus Dining for the remainder of the semester.
 

All meal money(board) plans are valid through 7:30pm on Saturday December 17, 2016
 
You may check your remaining balance by asking any cashier, or by enrolling in MANAGE MY ID. Please take a moment to check out the meal plan usage signs posted in the Marketplace, or to look at this chart.

DEPLETED FUNDS: If you deplete all your meal plan and vending funds (see below) you may add deposits via ...
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November 16, 2016

"What butter/condiment is used in the wraps at the cooler? (Such as the veggie wrap with eggplant, snap peas, lettuce, carrot from today [10/22].) Is it vegan? Thank you!"

That is our Karashi Mustard Dressing, a vinaigrette made from a Japanese mustard. Yes, it is vegan.

"There were large and small pieces of white plastic in the hummus today (in the pita & hummus)... It looked like it had been blended with the hummus

Thank you for letting us know. We investigated and determined the plastic was soft pieces from a rubber scraper that got caught in the blade. We discarded the rest of the product. If you did not already get a refund, please contact us at dining@oxy.edu and we will give you a credit. We apologize!

"Could you please use more kabocha pumpkin and other squash in the vegan options?"

'tis the season for squash! We received your suggestion on 10/22, and menued the Kabocha Pumpkin again at the SLO meal for lunch on 10/31. We hope you found...

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October 18, 2016

"Could the quinoa lentil loaf from home style become a regular at the brunch buffet? It's my favorite Oxy meal!"

 

We're so glad you like this vegan selection! We serve the Quinoa Lentil Loaf about every three weeks at Homestyle. The weekend crew is a different team and has not made this item before. However, it may show up as a re-heat (gently re-heated items are regularly served at brunch ;->)

"Please start selling Hint water in the MP!!!"

We'll check our suppliers and see if they carry it. Thank you!

"Thank you for serving a veggie pasta of the day at the pasta to order station! Have been longing for it--please keep more coming!"

You're welcome. Expect a vegetarian option as Pasta of the Day at least once per week.

"Is it possible to label low-sodium as you do gf/vegan? Thanks"

We wish we had the human resources to do more...

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September 29, 2016

"Would it be possible to stock other flavors of Lily's hummus? According to their website, they carry: Plain (Original) Smoked Tomato and Basil Roasted Garlic Roasted Jalapeno Kalamata Olive Roasted Red Pepper Black Bean Hummus"

We are carrying the only two Sabras Hummus varieties that our vendors carry in snack packs, which include crackers - Plain and Roasted Red Pepper. The other flavors are only available in larger containers - and we don't have much space to spare in the "Grab & Go" frig - sorry!

"THE HALAL CHICKEN KABOBS WERE AMAZING!!! The chicken was so moist and flavorful; can we please have this again?

Yes, we will make the kabobs again. Thanks for letting us know :-)

"THE VEGETABLE NAPOLEON WAS SO GOOD PLEASE MAKE IT AGAIN!!! Also I love the new raw pistachio bars please keep them. <3

...

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September 2, 2016

Hi! I think it would be really cool if you could provide reusable and disposable chopsticks along with western cutlery. Thanks! :)

We stock compostable disposable chopsticks at the grill station in the Marketplace. If you don't see them please ask. At the Cooler we stock chopsticks for sushi.

 

I would really love to see this lentil curry become a regular option, perhaps for meatless Monday! :) Thank you!! Lentil Curry Serves: 4 INGREDIENTS * 1 cup red lentils (220 grams) * 1 cup jasmine rice (200 grams) * 2 cloves of garlic * ½ onion, finely chopped * diced potatoes * diced carrots * 16 ounces tomato puree/diced (450 grams) * ⅔ cup unsweetened almond milk (150 grams) * ½ teaspoon garlic powder * ½ teaspoon ground ginger * ½ teaspoon turmeric * 1 teaspoon garam masala * 2 teaspoons curry INSTRUCTIONS 1. Cook lentils according to package directions. 2. In separate pan, cook garlic and the onion in water until onion is soft. Add in tomato sauce, almond milk and spices and cook for about 5 minutes. 3. Add in vegetables, cook 15 minutes. 4. Add cooked lentils...

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August 31, 2016

In the Marketplace this Friday: September 2, 2016

Fair Food will be served in the Marketplace this Friday, September 2nd to kick off the start of the semester! Come by between 11:30 am and 1:30 pm for a festive menu featuring:

 

Funnel Cake with...

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August 23, 2016

EVERYTHING New Students Need to Know about Dining at Oxy!

Dine Healthy, Dine Sustainably, DINE OXY

 

 

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August 9, 2016

Each campus event where outside food is served must have a member in attendance who has completed Campus Dining's food safety class

The class will provide guidelines for purchasing, preparing and serving food safely for events, based on USDA recommendations for volunteers, and the California Food Code. Oxy's Catering Policy will also be explained. This is NOT a state or national food safety certification program (such as ServSafe®).

Three classes are offered for fall - reservation is required: ALL CLASSES ARE NOW FULL - E-MAIL IF YOU WOULD LIKE TO BE ON THE WAIT LIST. NEW CLASSES WILL BE OFFERED IN SPRING.

Thursday September 15 12 noon - 1pm Young Dining Room, 2nd Floor, JSC North

...

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May 26, 2016

Real Food Challenge - Oxy Reaches 24%!

Food at Oxy just got that much more “real”! By “real,” we mean sustainably sourced (organic, locally grown, fair trade, or raised humanely). Since 2014, Oxy has committed to the Real Food Challenge, with a goal of purchasing 30% sustainably sourced food by the year 2020. And this spring 2016, we are well on the way to that goal, with the overall sustainably sourced campus food percentage at 24%!

This doubles last year’s...

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  • Office:

    Johnson Student Center, 2nd Floor

  • phone:

    (323) 259-2629

  • e-mail:

    dining@oxy.edu