• Campus Dining
• Sustainability
• Initiatives

Initiatives

 

Sustainable Food Sourcing

We are a member of the Real Food Challenge - a nationwide network of over 300 institutions committed to redirecting 20% of all food purchased by colleges and universities (currently 4 billion dollars) towards real food (local, organic, sustainable, humane) by 2020. Each year since 2008 we have purchased more food that meets the real food definition in pursuit of this goal. For academic year 2011-2012 our real food purchases were 19.4% - and we intend to go WAY past 20% in the coming years!

Student Participation

Emma Sorrell continues a four year tradition, as Campus Dining’s current Student Intern for Sustainability Research and Implementation. Emma maintains the RFC database, researches and implements new programs in sustainability and is a member of the College's Sustainability Group.

Ad-hoc collaborative efforts between students and Campus Dining have included bottled water reduction, plastic bag elimination and the eco-takeout program.

Programming

Campus Dining joins with UEPI, REHS, OSL and ORSL in presenting Food Justice Month, annually in October.

Each November, Campus Dining presents a "Local and Organic Thanksgiving" in the Marketplace. Each station features an abundant selection of local harvest menu items.

Chef's Showcase theme meals highlight Oxy's Own chefs - their backgrounds and favorite recipes.

Cooking with Joe (pictured above) is an annual tradition; a small hands-on cooking class offered each October, featuring fresh-picked ingredients from the FEAST Garden

Waste Management

Reduce/Reuse

• Instead of using disposable to-go containers, participate in the Marketplace's Eco-Takeout Program. As of March 1, 2013 all resident students are enrolled in eco-takeout. Faculty, Staff and Off-campus students are also eligible and encouraged to join. Come to the Card Office to pick up your first token.
• BYOB: Bring Your Own Bag to carry items from the dining facilities - we’ve banned plastic bags! You may request a compostable bag ($.25).
• Eco-Bev discount: Bring your own CLEAN mug or bottle and receive 15¢ off the cost of your hot beverage or cold fountain drink. Please present your container to the cashier in advance to determine its capacity- the size you will be charged for is at the discretion of the cashier on duty at the time.
• The Marketplace has bulk dispensers for 5 condiments, as well as half & half and non-dairy coffee creamer, to reduce the use of individual packets. The Tiger Cooler has bulk dispensers for 3 condiments - thanks ASOC Sustainability funding!
• Campus Dining donates surplus food to Project Eden as well as Union Station Homeless Services.

Recycle

• Campus Dining operates the most effective recycling/waste management center on Campus. At the Marketplace be sure to return all waste to the tray collector - our staff members sort recyclable and compostable waste from trash.
• Used cooking oil is picked up and recycled by Baker Commodities.

Compost 

• We contribute pre-production compostable food scraps to the College's organic garden.
• All other compostable waste from the Marketplace & Green Bean is diverted to local compost facilities, destined to become mulch. Compostable items include paper, cardboard, disposable flatware, some to-go containers as well as pre-and post-consumer food waste.
• Marketplace and Tiger Cooler disposable knives, forks & spoons are BioTuf vegetable-based products, fully compostable. Hot cup lids are also compostable.
• All facilities use compostable hot cups.
• The Marketplace sandwich/deli station uses bio-degradable corn-based disposable take-out containers and compostable sandwich wrap.