In October 2014, Occidental became the 27th national signatory to the Real Food Challenge Campus Commitment, with a goal of purchasing 30% sustainable food by the year 2020. Here's how we did:
"Our primary campaign is to shift $1 billion of existing university food budgets (20%) away from industrial farms and junk food and towards local/community-based, fair, ecologically sound and humane food sources—what we call “real food"—by 2020."
In the 2018-2019 academic year, Oxy's Own Dining Service purchased 29% Real Food, just one point away from our goal of 30%! The 2019-20 and 2020-21 school years were disrupted greatly by the COVID-19 pandemic, earning us a score of 11% Real Food during the 2020-21 school year.
You can help us get back on track! Look for signage in the dining facilities, and choose the products that are labeled "Sustainably Sourced!" We want you to understand the power of voting for sustainable food with your dining purchases. You can do this by choosing items tagged with our "Sustainably Sourced" logo, and by supporting these weekly sustainable meals:
- Monday and Friday SLO (Sustainable Local Organic) Lunches
- Meatless Monday Dinners at Chefs Corner
- Wednesday Night Organic Potato Bar
- Thursday Night Organic Bar
- Saturday Brunch Sustainable Smoothie Bar
Visit our Suppliers page to learn more about how we source our food.
Contribute to the annual update of the Food Resource Guide - a publication of the Food Systems Working Group. Please contact Isa Merel (email@example.com) if you have questions about the Guide or would like to contribute.
For a more thorough understanding of our RFC scores, goals, and other food-related initiatives, View the 2021 Food Resource Guide.
- Purchasing We're Proud Of - Click Here for Highlights from our Real Food Challenge Report Card (2018-2019), our best year yet!