Food has been a fruitful realm for some of Occidental’s key sustainability initiatives, from using our purchasing power to support sustainable food systems to establishing our student-run community garden.
Campus Dining has undertaken extensive efforts to make sustainability a key part of the Oxy dining and service experience, hiring its first sustainability interns back in 2002. A number of practices and programs, including their waste management system, makes them one of the most sustainable departments on campus. Local and organic items as well as vegan entrees are served daily. As a member of the Real Food Challenge, Campus Dining prioritizes purchases from local farmers and suppliers.
FSWG is dedicated to collaborating with the campus community to increase socially and environmentally responsible practices in our campus food system. The group works with Campus Dining, Food Studies, UEPI, and fellow students in order to oversee, update and help execute the goals of the "Food at Oxy" Resource Guide.
This student club is dedicated to enjoying, studying and discussing the connection between our food and the environment. Its members run organic and eco-friendly gardens, raise a brood of hens, offer a Garden Community Plot Program, host communal meals and workshops, and further other community-building activities centered around food.
This themed student living community, located at 4863 Stratford Road, is committed to sustainable food practices and raising awareness about the environmentally conscious and socially aware lifestyle of eating and cooking ethically.
UEPI has been working on innovative food programs for nearly 20 years. In addition to incubating the National Farm to School Network, their current food justice programs focus on improved food access, farmers’ markets, nutrition education, California Farm to School in Los Angeles, and strengthening local food economies and community food systems.