President Veitch’s decision this October to sign on to the national Real Food Challenge Commitment is a step Campus Dining has been preparing to take for over 6 years. Since 2008, when Campus Dining’s first Student Sustainability Intern suggested that Real Food Challenge (RFC) metrics could be used to assess existing procurement, four successive student interns have used the guidelines to assess purchases, and provide recommendations on improvements. This past fiscal year, using the stringent, comprehensive, updated Real Food Guide released for 2013/2014, Oxy’s Own Dining Services came in at ...Read More
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.
November 13, 2014
On October 10th, 2014, Occidental became the 27th signatory to the national Real Food Challenge Campus Commitment. On the 24th, students celebrated with Good Food Day, receiving free local and organic food courtesy of sponsorship by Campus Dining, FEAST, Associated Students of Occidental College, and especially the ASOC Sustainability Fund.
October 24, 2014
"Thank you so much for the letter soup and the stars soup. They were delicious!!"
Comfort food! So glad you are enjoying :-)
"Could you get the Chobani simply 100 yogurt(especially the key lime flavor)? Its less heavy than the normal ones."
Sure. We'll do our best to rotate in the Simply 100 along with the other varieties of Chobani, as well as Muller yogurts. Just a reminder: Sometimes we are at the mercy of our suppliers and what they have available, particularly with yogurt.
"Can we please get agave nectar in the marketplace? I would love something other than brown sugar to sweeten my oatmeal or to add to yogurt."
As of 10/23 we have placed a container of Agave Nectar on the west condiment stand - enjoy. But please leave it at...Read More
October 22, 2014
October 9, 2014
"I'd love to get the 0% nonfat plain chobani Greek yogurt back! Not the 4% kind..."
"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...Read More
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...Read More
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...Read More
August 6, 2014
Campus Dining Reaches 15% Real Food!
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 ...Read More
May 2, 2014
Tuesday May 6
5pm - 7:30pm
5pm - 7:30pm
Pancakes at the Grill
Toppings, Toppings, Toppings!
Local & Organic Fruit & Yogurt Parfaits (vl) (v)
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
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
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)...