The mission of the Food Systems Working Group is to work collaboratively with the campus community toward increasing socially and environmentally responsible practices.
This is achieved through production, research, education, and engagement in our food system, by developing official sustainable food procurement standards, as well as a multi-year action plan for implementation of the standards.
The "Food at Oxy" Resource Guide 2021
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 Cluster, UEPI, and students in order to oversee, update, and execute the Occidental Food Resource Guide and its goals.
The full Food Systems Working Group meets twice per semester to discuss ongoing projects, share ideas, and make decisions by consensus. This group consists 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 Kaye Jenkins at jenkinsk@oxy.edu
Prior to each FSWG meeting, the student co-chair gathers agenda items from all attendees and with the support of a Core Team, sets the agenda.The student co-chair will act as facilitator for the meeting, and leave time at the end of each meeting to discuss topics not included on the agenda. There is also an advisory board and ad-hoc subcommittees will be created to complete tasks as necessary. The following list of members is not comprehensive as the general assembly varies greatly each meeting.
Core Team:
Sharon Cech - FSWG Co-Chair, Regional Food Systems Director, UEPI
Amy Munoz - FSWG Co-Chair, Associate Vice President for Hospitality Services
Isabelle Russell - FSWG Co-Chair and Sustainability Liaison Student Intern
Isa Merel - Campus Dining Lead Intern for Sustainability
Robert Starec - Associate Director of Campus Dining
Advisory Team:
Andrew Jalil- Associate Professor of Economics
Conrado Gomez - Chef du Cuisine, Campus Dining
Martin Fernandez - Head Chef, Marketplace
General Assembly:
Sarah Yi - FEAST President
Remy Barbiero - Lead Sustainability Intern, Facilities Management
Maryo Botros - Sustainability Intern, Facilities Management
Sarah Carbonel - Sustainability Intern, Facilities Management
Wesley Hsiao - Food@Oxy (FOXY)
