At Campus Dining, sustainability is an ever-expanding effort, and there are plenty of things going on - join us!
Sustainable Food Sourcing
Oxy’s Own dining service is a signatory to the Real Food Challenge - a nationwide network of institutions committed to redirecting 20% of all food purchased by colleges and universities (currently 4 billion dollars) towards real food (local, ecologically sound, fair trade, humane) by 2020. Last year, Oxy achieved 15% Real Food. Our commitment is higher than the national goal - we're reaching for 30%!
Oxy has participated since 2008, and signed the commitment in October 2014. The 2014-2015 academic year should see an even better percentage for Oxy, as local supply chains catch up to increasing demand, and as we implement new procurement methods and begin working with new suppliers.
• Dylan Bruce continues an eight year tradition, as Campus Dining’s current Student Intern for Sustainability Research and Implementation. Dylan spearheads a team of four interns who maintain the RFC database, communicate information to the Oxy community, research and implement new sustainability programs, and participate in sustainability forums.
• Ad-hoc collaborative efforts between students and Campus Dining have included bottled water reduction, plastic bag elimination, low-carbon meals, a successful Eco-Takeout program, an iron chef competition, and food preparation classes.
• 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.
• A full week of Earth Week activities.
• Chef's Showcase theme meals highlight Oxy's Own chefs - their backgrounds and favorite recipes.
• Weekly sustainable meals, including a Organic Potato Bar on Wednesday nights, a Thursday night Organic Bar, and Farm to Fajita Tuesdays.
• Cooking with Joe (pictured above) is a small hands-on cooking class offered semi-annually, featuring fresh-picked ingredients from the FEAST Garden.
- Instead of using disposable to-go containers, participate in the Marketplace's Eco-Takeout Program. All students are enrolled in eco-takeout as First-Years. Faculty, Staff and Transfer 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! We do offer compostable bags ($.25), which can be disposed of anywhere in JSC.
- 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 Fund!
- Campus Dining donates surplus food to a variety of local food banks. We are also part of a national association, the Food Recovery Network.
• 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.
• As part of that waste management programe we utilize highly efficient compost and trash compactors, to reduce the number of pick-ups, thereby minimizing our carbon footprint.
• We work with FiltaFry to reduce our frying oil use in the Tiger Cooler by filtering used oil once per week, allowing it to be used for an extra week. FiltaFry also recycles any Tiger Cooler waste oil into biodiesel.
• Used cooking oil at the Marketplace is picked up and recycled into biodiesel by Baker Commodities.
• We contribute pre-consumer compostable food scraps to the College's organic garden.
• All other compostable waste from the Marketplace & Green Bean is diverted to local compost facilities. Compostable items include paper, thin cardboard, disposable flatware, some to-go containers, and pre-and post-consumer food waste. Marketplace and Tiger Cooler disposable knives, forks & spoons are BioTuf vegetable-based products, fully compostable.
• All facilities use compostable hot and cold cups. Hot cup lids are also compostable.
The Marketplace sandwich/deli station uses biodegradable, corn-based disposable take-out containers, compostable bags, and compostable sandwich wrap. We are currently working with local suppliers to identify biodegradable alternatives that meet the heat requirements of our other to-go containers.
- Office: Johnson Student Center, 2nd Floor
- phone: (323) 259-2629
- e-mail: firstname.lastname@example.org