At Campus Dining, sustainability is an ever-expanding effort, and there are plenty of things going on - join us!
Sustainable Food Sourcing
We participate in 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. Each year since 2008 we have purchased more food that meets the real food definition in pursuit of this goal. For academic year 2012-2013 our real food purchases were 25%! We are thrilled to have exceeded the Real Food Challenge goals 7 years early, but we won't stop here! Our next goal is to achieve 40% real food by 2020.
- Dylan Bruce continues a five year tradition, as Campus Dining’s current Student Intern for Sustainability Research and Implementation. Dylan maintains the RFC database, researches and implements new programs in sustainability and participates in sustainability forums.
- Ad-hoc collaborative efforts between students and Campus Dining have included bottled water reduction, plastic bag elimination, low-carbon meals, and the eco-takeout program.
- 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.
- 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 Union Station Homeless Services.
- 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.
- 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, 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. Most hot cup lids are also compostable.
- All facilities use compostable hot cups and lids when available.
- The Marketplace sandwich/deli station uses bio-degradable corn-based disposable take-out containers, compostable bags, and compostable sandwich wrap.
- Office: Johnson Student Center, 2nd Floor
- phone: (323) 259-2629
- e-mail: firstname.lastname@example.org