On Campus
Menus of Change Research Collaborative
University Housing & Dining Services is part of the Menus of Change University Research Collaborative, a working group of experts launched by the Culinary Institute of America, the Harvard School of Public Health, and Stanford University. The vision of Menus of Change is to collaborate on research, create evidence-based food systems, and work toward healthier, more sustainable, plant-forward diets.
Read their Menu Principles here!
University Housing & Dining Services
University Housing and Dining Services (UHDS) is committed to environmental practices that protect and preserve our communities resources. Approximately 10-20% of the food and beverage budget is spent on locally-sourced products. Serving over 2 million meals each year, Dining Services' impacts on the environment are significant. As a result, UHDS has implemented more sustainable practices throughout their department. Here are some highlights:
- Leftover, usable food is repurposed for the Food For Thought program or donated to the Linn-Benton Food Share.
- Numerous local and organic products, as well as vegetarian and vegan options, are available at any dining center and market.
- Grass-fed beef is available at Calabaloo's restaurants.
- UHDS is a member of the Food Alliance, an organization which promotes environmental and social responsibility for the food system.
- Waste cooking oil is reused for biodiesel.
To see more of what UHDS is doing, see their sustainability website.
OSU Catering
As a division of UHDS, OSU catering also attempts to source its ingredients from local and organic distributors. Catering menus can be customized to include local and organic selections.
OSU Organic Growers Club
Organic Growers Club is an all-volunteer, student-run organic farm uses ~2 acres to provide educational and social opportunities for anyone wanting to learn about agriculture. The group sells fresh produce to support summer interns, education, farm maintenance, and help philanthropic organizations around town.
Composting at OSU
Since 2018, UHDS has utilized a system called LeanPath to measure, analyze, and reduce pre-consumer food waste in dining halls. This has helped UHDS use its resources more efficiently and reduce their environmental impact. Some food waste is unavoidable, including some kitchen scraps and leftovers from the dining centers, all of which is composted. Composting at OSU diverts tons of waste from the landfill and provides a feedstock for the Pacific Region Compost facility, run by Republic Services. Additionally, the OSU Organic Growers Club makes and uses compost at their farm on Highway 34.
Human Services Resource Center
The Human Services Resource Center (HSRC) provides basic needs to students marginalized by inequity, poverty, and oppression, including grocery support, SNAP assistance, textbook and laptop lending, and other services to students in need. Low-income students can get access to fresh produce and other good foods at the HSRC food pantry.