- Green Building
- Natural Features
- Planning, Policy & Assessment
The amount of energy that goes into producing, transporting, and disposing of our food is staggering. Many fruits and vegetables travel thousands of miles to reach our plate, using significant resources along the way. OSU strives to lessen the impacts of our food system, while still providing wholesome and quality food at a reasonable price.
Composting @ OSU
Kitchen scraps and leftovers from the dining centers form a sizeable portion of OSU's waste stream. If these materials are composted, tons of waste can be diverted from the landfill and used to enrich the soil around campus. Currently, only small-scale composting projects are underway, but they are expected to grow in the coming years.
- The Student Sustainability Initiative has several projects relating to compost.
- An Earthtub is installed at Marketplace West Dining Center for the composting of kitchen scraps.
- The OSU Organic Growers Club uses makes and uses compost at their farm plot on Highway 34.
- Outside of campus, Allied Waste of Corvallis offers a compost bin to its weekly customers in place of a yard waste container.
This collaborative program aims to guide the OSU community towards healthier snack options available in vending machines and convenience stores around campus. Packaged food marked with orange stars indicates food that meets certain nutritional content criteria.
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.
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.
|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 knows its 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.
- An Earthtub is installed at Marketplace West Dining Center for the composting of kitchen scraps
- 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.
To see more of what UHDS is doing, see their sustainability website.
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 increases their income, supports our local economy, and lessens the amount of resources used for transport and packaging.
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.