Food Systems Working Group

The mission of the Food Systems Working Group is to work collaboratively with the campus community toward increasing socially and environmentally responsible practices.

The Food Systems Working Group (FSWG) is a collaborative effort to leverage the interdisciplinary knowledge and resources of various groups on campus dedicated to promoting good food, whether by preparing some of the best college food in the nation, promoting equitable food policy and programs, or educating the students of Oxy, who are the future producers and consumers of our nation. Dedicated to working collaboratively with the campus community toward increasing socially and environmentally responsible practices in our campus food system, the FSWG’s primary duty is to employ the resources of Campus Dining, the Food Studies Minor faculty, the Urban and Environmental Policy Institute (UEPI), and students in order to oversee, update, and execute the Occidental Food Resource Guide and its goals.


Responsiblities of the FSWG

The full Food Systems Working Group meets twice per semester, usually over a sustainable catered meal, to discuss ongoing projects, share ideas, and make decisions by consensus. Consisting of students, faculty, and staff, including dining administrators and food service employees, this diverse group brings a wide array of perspectives and experience to campus-wide food issues. Meetings are open to any member of the Oxy Community! If interested in attending, email Isabelle Russell at russelli@oxy.edu.

As of the Fall 2021 semester, a digital Food and Sustainability Newsletter has been published monthly. Check out our library of newsletters from the 2021-22 year here. 

Each year, the FSWG Core Team collaborates to update the Food at Oxy Resource Guide, a comprehensive summary of the food system at Oxy, including challenges and accomplishments experienced during the academic year. 

Read the 2021-22 Food at Oxy Resource Guide!

Read the Food at Oxy Executive Summary (3 pages)

Core Team:

Isabelle Russell '23 - FSWG Co-Chair and Sustainability Liaison Student Intern
Sharon Cech - FSWG Co-Chair, Regional Food Systems Director, UEPI
Erik Russell - FSWG Co-Chair, Assistant Vice President for Hospitality Services 
Isa Merel '23 - Campus Dining Lead Intern for Sustainability Research and Implementation