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Sustainability in Campus Dining

"meet present needs without compromising the ability of future generations to meet their needs" (WECD, 1987)


At Campus Dining, we are committed to integrating sustainability into all facets of the organization. Occidental College is strategically located within range of not only local sources of organic and conventional produce, but also many small businesses that incorporate sustainable practices. We are continuously working to replace old sources, products and practices with new and better alternatives that benefit the environment and your dining experience.

Produce:

We purchase regularly from The Growers Collaborative, a large-scale virtual farmers’ market that delivers us local and seasonal fruits and vegetables from family farms. Signs at the salad bar will alert you to today's local and organic produce. Each week look for information about the featured "farm of the week" at the Marketplace entrance.

Other Featured Foods:  

  • The Marketplace features a weekly all-organic baked and sweet potato bar (Wednesdays) and organic grill night (Thursdays).
  • The Marketplace grill offers organic selections: achiote chicken, grass-fed top sirloin and brown rice. French Fries at the grill are also organic AND a portion of the proceeds from their purchase is donated to fund solar and wind energy.
  • Oxy uses only cage-free liquid pasteurized eggs in omelets and scrambled eggs. Our supplier is Hidden Villa Ranch in Fullerton.
  • Tiger Cooler and Marketplace burgers are Meyer Natural Angus; grass-fed and certified humane.
  • The Marketplace sandwich station features a selection of Oliver's All-Natural Artisan Breads, from their bakery in Sylmar. Oliver’s donates 10% of the profit from its retail line of breads to Bread for the World (www.bread.org), a non-profit organization fighting hunger in the US and abroad.
  • The Marketplace homestyle station serves a vegan entree at each lunch and dinner, incorporating local and organic ingredients wherever possible.
  • Vegetarian options are available at every Marketplace station, in the Tiger Cooler and at the Coffee Cart.
  • The Tiger Cooler's hand-dipped ice cream selection is from Fosselman's, one of Southern California's oldest family businesses, located in Alhambra.
  • The Marketplace features organic yogurt as well as Greek yogurt. The Tiger Cooler carries organic yogurt and smoothies
  • The Coffee Cart features "Organic to Go" sandwiches and salads.
  • All facilities offer a wide variety of organic beverages.
  • Seattle's Best Coffee served at the Marketplace is organic & fair trade 
  • Pura Vida, The Coffee Cart's brand is organic, fair trade and shade grown. The company is 100% charitably owned. All of their resources go to help at-risk children in coffee-growing countries who suffer from the damaging effects of poverty.
  • The Marketplace snack island is packed with healthy items - including vegan, raw, organic and GMO- free selections.
  • The Tiger Cooler carries Kikka Sushi, produced in Inglewood. 
  • We purchase pastries and cakes for special events such as Founders' Day from Rossmoor Pastries, a local family owned business that delivers with a fleet of natural gas powered vans.
  • Oxy purchases private label bottled water for some catered events and concessions. These bottles are made from entirely post-consumer recycled material.

Sustainable Practices:

  • We have joined the Real Food Challenge - a nationwide network of over 300 institutions to redirect 20% of all food purchased by colleges and universities (currently 4 billion dollars) towards real food (local, organic, sustainable, etc.) by 2020. Each year Campus Dining purchases more food that meets the real food definition in pursuit of this goal.
  • Campus Dining employs a Student Assistant for Sustainability Research and Implementation. Tara Skar maintains the RFC database, works to research and implement new programs in sustainability and is a member of the College's Sustainability Group.  
  • Campus Dining operates one of the most effective recycling centers on Oxy's campus. At the Marketplace be sure to leave all your disposables on your tray - our staff sorts them for the best possible results.
  • In October 2009 Campus Dining collaborated with UEPI and the Office of Religious and Spiritual Life in presenting a week dedicated to local foods.
  • Each November, Campus Dining presents a "Local and Organic Thanksgiving" in the Marketplace. Each station features an abundant selection of local harvest menu items.
  • Campus Dining facilities now use "Green" cleaning products from EnviroTech.
  • The Marketplace sandwich and deli station uses a bio-degradable corn-based disposable take-out container and compostable sandwich wrap.
  • All facilities use compostable hot cups.
  • Used cooking oil is picked up and recycled by Baker Commodities.
  • Reusable corn-based take-out bags are available for purchase in the Marketplace.
  • Campus Dining contributes pre-production compostable waste to the College's organic garden (operated by F.E.A.S.T.), and to the Sustainability House weekly. 
  • The Marketplace recently installed bulk dispensers for 5 condiments, as well as half & half and non-dairy coffee creamer to reduce the use of individual packets.
  • Campus Dining work with Circle K service club to donate surplus food weekly to the Midnight Mission in Los Angeles.

To ask a question, or make suggestions regarding sustainability, please visit our suggestion box.