Campus Dining


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


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 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.


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


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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
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May 1, 2014


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


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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April 15, 2014

April 22nd is Earth Day! Support sustainable food, and celebrate the planet this year by trying our Earth Day Theme Meal.

Earth Day was founded by a former U.S. Senator from Wisconsin, in the wake of a massive oil spill that occurred off the coast of Santa Barbara in 1969. Senator Nelson formed a bi-partisan alliance and mobilized 20 million Americans to demonstrate on behalf of the environment on April 22, 1970. That first Earth Day resulted in the creation of the Environmental Protection Agency, and the passage of the Clean Air, Clean Water, and Endangered Species Acts.


The U.S. 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. This means prioritizing sustainable food has a huge potential impact. Local food travels fewer miles, so it has a lower carbon footprint. Organic growers eliminate dangerous pesticides that...

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April 7, 2014

During Passover (Sundown Monday April 14 - Sundown Tuesday April 22) Campus Dining will offer "Passover Style" options!


Oil used in preparation of Passover Style items will be olive oil. Some salads will be prepared with kosher for Passover walnut oil (labeled).

The Homestyle Station menus will include Passover Style items at every lunch, brunch & dinner, identified by (p) on the menu boards.

Matzo Brei and scrambled eggs with lox will be available at the grill station for breakfast and brunch.

A Passover Style soup and Passover matzo crackers will be available each day.

Passover matzo will be available to substitute for bread. Matzo may also be purchased separately.

Kosher for Passover macaroons will be available at the bakery, and the bakery will make special Passover desserts.

Kosher for Passover cold cereals will be offered.


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April 7, 2014

In case you missed it before spring break, we’re highlighting our Certified Humane cage-free eggs, from Wilcox Family Farms

Wilcox Family Farms is a 100 year old farm that sits on 1,500 acres of sustainable farmland along the Nisqually River in the foothills of Mt Rainier. Since its beginnings, Wilcox Farms has been known for supplying high quality, farm fresh eggs to families and businesses in the Pacific Northwest. Today the fourth generation of the Wilcox Family continues in the tradition of sustainable farming and community outreach.

Wilcox Farms Cage Free chickens are free to run, preen and socialize proudly. They are fed 100% vegetarian feed and, like all of the Wilcox Chickens, are free from hormones and antibiotics. Wilcox grows part of their own feed on the farm and utilizes that for the chickens, as well as feed purchased from LOCAL farmers which produces the most nutritious and natural egg possible. Our happy, healthy hens...

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  • Office: Johnson Student Center, 2nd Floor
  • phone: (323) 259-2629
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