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. During just this past academic year (2015-2016) Oxy doubled the previous year, surpassed the national goal and achieved 24% Real Food! Our commitment is higher - we're committed to reaching 30% by 2020. Oxy has participated in the RFC since 2008, and signed the commitment in October 2014. We continue to work with new suppliers and reach out to encourage our customers to join us in making the choice for REAL FOOD. Look for the signs in dining facilities to help you make sustainable choices.
- Sammy Herdman continues a nine year tradition, as Campus Dining’s current Lead Student Intern for Sustainability Research and Implementation. Sammy spearheads a team of interns who maintain the RFC database, co-chair the Food Service Working Group, communicate information to the Oxy community, research, implement and market procurement and 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, the 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 Feast" in the Marketplace - each station features an abundant selection of local harvest menu items.
- A full week of Earth Week activities are offered each April.
- Weekly sustainable features include a Wednesday night Organic Potato Bar, a Thursday night Organic Bar, "SLO" Sustainable, Local and Organic Lunch and Saturday brunch Organic Smoothies.
- Cooking with Joe (pictured above) is a small hands-on cooking class offered semi-annually, featuring fresh-picked ingredients from the FEAST Garden.
Download the "Green Oxy" Disposal Guide.
- 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 offer a compostable bag on request ($.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.
- In the 2015-2016 school year, Campus Dining donated 2167.5 lbs of 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 via filtration. FiltaFry also recycles our fryer waste oil into biodiesel.
- Other used cooking fats & oils at the Marketplace are 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, cardboard, disposable flatware, some to-go containers, and pre-and post-consumer food waste.
- Marketplace, Tiger Cooler, Coffee Cart and catering disposable cutlery is a Karat Earth vegetable-based product, fully compostable.
- All facilities use compostable hot and cold cups. Hot cup lids are also compostable.
- The Marketplace sandwich/deli station uses compostable, corn-based take-out containers and compostable sandwich wrap. We are currently working with local suppliers to identify compostable alternatives that meet the heat tolerance and service requirements of our other to-go containers.
Johnson Student Center, 2nd Floor