Campus Dining is proud to announce that for academic year 2012-2013, real food purchases accounted for 25% of our spending, surpassing the Real Food Challenge goal of 20% real food. Campus Dining has been involved in the Real Food Challenge since 2008, when a student discovered the program and encouraged Oxy to get involved. The Real Food Challenge is a nationwide network of institutions committed to redirecting 20% of all food purchases (currently 4 billion dollars overall) towards real food (local,...Read More
Dining news, upcoming special events and responses to your suggestions
August 14, 2013
Campus Dining Exceeds Real Food Challenge Goals with 25% Real Food!
May 19, 2013
At Oxy for all or part of the summer?
May 6, 2013
Week of May 5th
Mushrooms from Mountain Meadow Mushrooms
This week’s local highlight is mushrooms from Mountain Meadow Mushrooms. Mountain Meadow Mushrooms is located in Escondido, CA so they only have to travel 115 miles to get to Oxy. Mountain Meadow Mushrooms was established in 1952, and is currently the largest mushroom producer in the county, growing and shipping 100,000 pounds of mushrooms per week.
Growing mushrooms is a complex process that starts with creating the perfect compost mixture. Of the 63-day production cycle, 25 days are devoted to producing the compost soil. This process requires constant attention because the piles must be heated, cooled, watered, and turned on a daily basis. The mushrooms are grown in this nutrient-rich soil in small beds located in dark, temperature-controlled rooms...Read More
April 29, 2013
The spinach served at the Marketplace Salad Bar and the Specialty Salad Station is always 100% organic and frequently comes from farms within 200 miles of Oxy!
This week’s local highlight is spinach from Kenter Canyon Farms.
Kenter Canyon Farms is located in Ventura, CA so this spinach only has to travel 60 miles to get to Oxy. This spinach is organic so it is better for your health and the environment.
“Kenter Canyon Farms is a family farm located in Ventura County, growing lettuces, herbs, and specialty crops year-round in the fertile soil along the Santa Clara River. Our produce is harvested daily, washed and packed in our own certified facility, and distributed everyday to local customers which include farmers' markets, restaurants, hotels, produce purveyors, and retail stores...We are committed to sustainable agricultural practices and to our employees who sustain our farm year-round...Read More
April 22, 2013
Ready to Take the Challenge and "Go Veg!"???
The Marketplace presents a week of your favorite vegan and vegetarian options April 22-26
It's Earth Week - be good to yourself and the planet - this week and every week!
Lunch: Vegan Stir Fry to Order/Vegan Wrap Sandwiches/Three Bean Vegan Chili in Sourdough Bowl/Baby Spinach with Assorted Berries
Dinner: Meatless Monday Indian Cuisine/Sweet & Sour Tofu/Roasted Tomato Basil Soup
Lunch: Gnocchi Sautéed to Order with Toppings/ Caprese Pizza or Roasted Eggplant Pizza/ Quinoa Stuffed Pepper, Butternut Risotto & organic kale/Samosa
Dinner: Soy Chicken Casserole, Mashed Potatoes and Rainbow Carrots/Fajitas/Tofu...Read More
April 22, 2013
Earth Week 2013: April 22nd (Earth Day) - April 26th
Earth Day was founded by Gaylord Nelson, 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. Inspired by the Vietnam War protests, Nelson realized there was an opportunity to capitalize on the energy of that movement and force environmental protection onto the national political agenda. He formed a powerful bi-partisan alliance and mobilized 20 million Americans to demonstrate on behalf of the environment on April 22, 1970. The 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 (Earthday.org).
The U.S. food system is responsible for over...Read More
April 15, 2013
Did you know that strawberries are number 6 on the "Dirty Dozen" list of most pesticide contaminated produce?
This week, the Local Highlight features Strawberries from the Rodriguez Brothers Ranch. The Rodriguez Brothers Ranch is a certified organic farm that has been growing organic berries in Ventura Country since 2004, just 70 miles from Oxy!
Beginning as pickers in the fields, Roberto and Manuel Rodriguez decided to start a farm of their own and use organic practices to protect the health of their families and workers. The 35-acres Rodriguez Ranch has been family owned and operated from day one. Along with the help of their wives and children, 16 out of the 20 farm employees are Rodriguez cousins! Although it's more energy intensive to grow strawberries organically, the Rodriguez Ranch is committed to this method because it helps maintain the health of the soil,...Read More
April 8, 2013
Be Wise Ranch has been growing organic produce since 1977!
This week’s local highlight is Zucchini from Be Wise Ranch. Be Wise Ranch is a certified organic farm located in the Santa Fe Valley, just eight miles east of San Diego, and only 120 miles from Oxy. They have been growing organic produce since 1977, and been certified for over 20 years, so these zucchini are safer for the environment and your health. Find them at the Grill and Homestyle.
Be Wise Ranch organic vegetables and fruits are known nationally for their delicious flavor and fresh, sun-ripened quality. Bill Brammer, owner of Be Wise Ranch, has been committed to sustainable agriculture since the early days of the organic movement, and during his five-year term as the state president of California Certified Organic Farmers (CCOF), helped draft...Read More
April 1, 2013
DID YOU KNOW: That Every. Single. Carrot served at Oxy is from a local farm?
This week’s local highlight is Carrots from County Line Harvest Farm. County Line Harvest is a certified organic farm with two locations in California: one in Petaluma, Marin County, and one in Thermal, Riverside County. The Thermal location is considered local and is just 135 miles from Oxy. The two farm locations allow them to grow produce year-round. They grow lettuces, specialty greens, roots, herbs, strawberries, tomatoes, peppers and summer squash.
David Retsky started County Line Harvest with only six acres, and named the farm after its location on the Sonoma-Marin County line. Since its start in 2000, the farm has expanded to its two current farms that, together, total nearly 100 acres. County Line Harvest's Petaluma farm has been certified organic since 2004, and its Thermal location has...Read More
March 25, 2013
Campus Dining is excited to continue its partnership with South Central Farmers' Cooperative!
This week's Local Highlight is Green Chard from South Central Farmers’ Cooperative (SCFC). Occidental College has maintained a strong relationship with SCFC over the last several years, and this is their first produce delivery from their new permanent location in Buttonwillow, CA, located just 120 miles from Oxy. Last summer, SCFC was finally able to move from Bakersfield to Buttonwillow, but transplanting their entire farming operation required a temporary interruption of produce sales. Farmers needed a long transition period to work out all the kinks of a new land base, including getting used to new land conditions, the weather, installing a water pump, and getting their vegetable harvest to the same level it was in the past. All...Read More