Sustainability

Food systems include thousands of jobs, vast areas of land, and countless consumers. As a dining operation, we strive to contribute to the goal of ethical and sustainable food systems. 

Campus Dining is committed to integrating sustainability into all facets of our operation. We continuously endeavor to replace old sources, products and practices with new and better alternatives that benefit the environment and your dining experience. From our conscientious waste management program, to collaboration with students growing produce on campus, at Oxy’s Own Dining Services we are dedicated to exploring every option available for the integration of sustainability.

  • Sustainable Food Sourcing - Since we signed on to the Real Food Challenge in 2014, Oxy has purchased more and more Real Food.
  • Signs in the Marketplace indicate the sustainable offerings. Sustainable ingredients such as local, organic produce are used in preparing many of our soups, deli salads, specialty meals, and Homestyle options.
  • Composting and recycling is available in the JSC and across campus. Read more about waste management at Oxy.
  • Student Participation - between a student intern team and ongoing collaboration between students and the department, Campus Dining is engaged with student’s ideas about sustainability. Student projects have included the eco-clamshell program, reducing bottled water, and the annual Iron Chef competition!

Read more about what you can do to support Campus Dining’s sustainability. We want to hear your ideas! If you have an idea or proposal for improving Dining's sustainability, get in touch with Lead Sustainability Intern Kaye Jenkins at jenkinsk@oxy.edu.

 

Oxy’s Own Sustainable Food Goals:

  • 30% overall sustainable food (using RFC metrics)
  • 20% humane animal products
  • 75% ecologically sound seafood
  • 50% local/ecologically sound produce
  • 90% Coffee and chocolate from organic and/or fair trade certified sources
  • Reduce dependence on plastic water bottles

 

Programming

  • Every October, Campus Dining joins with UEPI, REHS, SLICE and ORSL in presenting Food Justice Month

  • 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 month of Earth Day 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 It Up! is a small hands-on cooking class offered semi-annually, featuring fresh-picked ingredients from the FEAST Garden.

For updates on vegan, organic, and sustainable items featured daily: 

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