The recources that go into producing, transporting and disposing of food are staggering. For example, many fruits and vegetables travel thousands of miles to reach our plate, using significant resources along the way. OSU strives to reduce the impacts of our food system, while still providing wholesome and quality food at a reasonable price.

On Campus

OSU Food Working Group

In 2014, University Housing and Dining Services initiated the OSU Sustainable Food Working Group. The Group's mission is to collaborate with academic, operational, student groups to establish sustainability goals and practices that are aligned with the OSU strategic plan's "3 healthies" (economy , people, planet) and with Association for the Advancement of Sustainability in Higher Education guidelines.

Campus Food Map

Developed by the OSU Sustainable Food Working Group, the OSU Food Map (embedded below) is a resource for students and the campus community that clearly shows what types of food options are available where in our community. The map is constantly evolving with the food options on campus. If there is anything you would like to share your suggestions feel free to email us!
Click the flyout menu button in the top left corner to see the options!

 

University Housing & Dining Services (UHDS) 

University Housing and Dining Services is committed to environmental practices that protect and preserve our communities resources.

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:

  • Approximately 10-20% of the food and beverage budget is spent on locally-sourced products.
  • 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.
  • Leftover, usable food is donated to the Linn-Benton Food Share.
  • 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.

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.

To see more of what UHDS is doing, see their sustainability website.

OSU Organic Growers Club

An all-volunteer, student-run organic farm uses ~2 acres to provide educational and social opportunities for anyone wanting to learn about agriculture. During the summer months, the Organic Growers sell their bounty in the ALS foyer every Friday from 8 AM-5 PM. Proceeds from the sale support summer interns, educational opportunities for Growers, farm maintenance, and help philanthropic organizations around town.

Composting @ OSU

Kitchen scraps and leftovers (pre- and post-consumer) from the dining centers form a sizeable portion of OSU's waste stream and the majority of composted material at OSU. This 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.


Off Campus

Corvallis Farmer's Market

Open for business every Saturday at the Riverfront and Wednesdays at the Benton County Fair grounds, the Corvallis Farmer's Market provides local produce, eggs, meat, baked good, crafts and more from mid-April till mid-November. Buying directly from farmers supports local jobs and our local economy and reduces the resources used for transport and packaging.

Corvallis Restaurants

Four Corvallis restaurants have undertaken the Oregon Natural Step process to become more sustainable. They are: Bomb's Away Café, Nearly Normal's Gonzo Cuisine, Fireworks (formally Intaba's Kitchen) and Sunnyside Up.

Numerous other restaurants use locally-sourced and organic ingredients.