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. Looking for an older response? Check our response archive here


 

October 9, 2014

"I'd love to get the 0% nonfat plain chobani Greek yogurt back! Not the 4% kind..."

-and-

"Will the plain nonfat Chobani Greek yogurt be back? The 4% is too rich for me, and it's almost 20% of recommended daily saturated fat! Thank you!"

The 4% plain yogurt was purchased because we received a suggestion for it. We're doing our best now to rotate both 0% and 4% plain Chobani into the Marketplace.

"The Gyros was AMAZING AMAZING AMAZING!!! Please do it again, it was successful and close to my ethnic background so that I feel a little bit at home in the marketplace!"

The Gyros you enjoyed so much will return sometime the week of October 20 :-)

"Why doesn't the stir-fry bar extend through dinner like the pasta bar?"

The reason is labor. The pasta bar takes two employees and...

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September 26, 2014

Cooking with Joe Returns - October 10

As part of Food Justice Month, Campus Dining and F.E.A.S.T. present...

Cooking with Joe!

Featuring the considerable culinary talents of Joe Parks - best known
for his daily appearances at the Marketplace Grill Station

Joe's class starts out with a visit to the FEAST garden, where a FEAST
representative will help you harvest produce for dinner (Campus Dining
will supply protein, seasonal accompaniments, dessert and beverages). Then walk to the
Berkus Hall Kitchen, and Joe will shepherd you through cooking up a
yummy autumn-themed dinner. You'll finish up by dining together "al fresco" on the
beautiful Berkus Hall Courtyard.

Class Time
...

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September 23, 2014

"The vegan options (lentils, spinach & tofu, and veggies) at brunch this Sunday, August 24th, were great! The lentil soup was also delicious! If you could continue offering vegan soup with protein, such as lentil soup, regularly, that would be awesome! Thank you :)"

So glad you are enjoying the vegan menu items including the soups this year! We've expanded the vegan soups containing protein. Coming up: Vegan Chili on 9/24, Meatless Mole on 9/25 and Roasted Veggie & Quinoa (9/29).

"PLEASE bring back salami because I really miss salami sandwiches."

Unfortunately the salami was not  a big seller. It's no longer offered every day, but we will have frequent specials. Wednesday 9/24 at lunch look for Italian Sub Sandwiches at Homestyle!

"Can you offer spinach as one of the options on the salad bar on a regular basis?"

We're sorry, but spinach is...

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August 25, 2014

Each club event where 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 club 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®).

Fall 2014 Classes - pick one - Reservation Required:

Tuesday October 7 12noon - 1pm JSC Commons, 2nd Floor, JSC North  (class registration is full, accepting waitlist requests)
Thursday October 23...

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August 22, 2014

Occidental ranks #8 in The Daily Meal's annual study of dining at almost 2,000 4-year colleges around the nation, and #3 for Vegetarian Friendly Campuses

On August 13th The Daily Meal released their annual “75 Best Colleges for Food” survey. While the study used much of the same criteria as last year, this year they considered the area food scene; with a plethora of diverse food within walking distance, Oxy is certainly good on that front. The Daily Meal also didn’t consider student input, because they “didn’t want school pride to interfere with the ranking.” Never fear though – apparently Oxy’s food is even better with an objective view! Considering the jump from #14 last year, to #8 this year, Oxy’s Own Dining Services...

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August 6, 2014

Campus Dining Reaches 15% Real Food!

Real Food Challenge

Campus Dining is proud to announce that, for the 2013-2014 academic year, Real Food purchases accounted for 15% of our spending, according to the latest, more rigorous guidelines published by the Real Food Challenge. We are thrilled to be well on our way to the Real Food Challenge national goal of 20% by 2020.

For more background on the Real Food Challenge organization check out their site, and for Oxy’s participation, take a look at our main Real Food Challenge page. You can stay up to date on our current sustainability efforts by following us on ...

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May 7, 2014

Information to help you plan your purchases and manage your accounts for the end of the year

All meal plans, FLEX plans, vending and rollover plans are valid and may be used for purchases in the dining facilities through Saturday May 17, 2014.

Seniors and others who will be on campus during Senior Week: The figures on the meal plan usage signs on-line and in the Marketplace DO NOT include the week of May 11. If you will be on campus that week, please budget your purchases so you will have enough in your account to eat.

GRADUATING SENIORS:

Student Account Charge Deadlines: (For FLEX. Laundry, Bookstore Bengal Bucks and ID Cards)

Through Friday May 2, 4:30pm: Charges of any amount may be made on-line via MyOxy, Student Services tab, Student Business Services channel

NEED...

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May 2, 2014

Tuesday May 6
5pm - 7:30pm
The Marketplace
Wear your PJs!

Pancakes at the Grill
Buttermilk Flap Jacks, Vegan/Gluten Free Pancakes
Toppings, Toppings, Toppings!
 
Deli Salad
Local & Organic Fruit & Yogurt Parfaits (vl) (v)
 
Classic Breakfast/Alternative Breakfast at Chef's Corner
Scrambled Eggs, Scrambled Whites, Bacon, Apple & Chicken Sausage, Tator Tots
Tofu-Mushroom...
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May 1, 2014

THIS MAY BE THE BEST THEME MEAL OF THE YEAR!

Authentic Recipes from Oxy's Own Chefs!
Monday May 5, 2014
11am - 1:15pm
 

HomeStyle

Gorditas Stuffed With Asada Meat, Refried Beans

Soy Crumbles with Corn & Mexican Squash & Refried Beans (V)

Shredded Lettuce, Sour Cream, Queso Fresco

Home Made Salsas

Deli Salads

...

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April 21, 2014

This week is Earth Week. Celebrate and protect the environment by eating consciously!

The food system is responsible for over 20% of U.S. greenhouse gas emissions, and American food travels an average of 1,500-2,500 miles from farm to table. Look for a ‘carbon footprint of food’ poster to find the best options for eating sustainably.

 

April 22nd Earth Day Theme Lunch:

  • Certified Humane Meyer’s Natural Beef Meatballs
    • Made w/ local breadcrumbs from Oliver’s Artisan Breads, and Organic Parmesan and Milk
    • Certified Humane Beef by the Global Animal Partnership (Step 3)
  • Organic Fire-Roasted Artichokes (v, gf)...
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Pages

  • Office: Johnson Student Center, 2nd Floor
  • phone: (323) 259-2629
  • e-mail: dining@oxy.edu