OREGON STATE UNIVERSITY

Sustainability Initiative

sustainability

Eco 2 Go reusable food container program

Food Sourcing

Definitions

UHDS dining services is committed to sustainable food sourcing and offers a growing number of locally grown and produced food and organic options.

Local: UHDS has three distinctions for local:

  • Regional: Grown, made or processed in Oregon.  

  • Local Six Counties: For those local items that are grown, made or processed in our nearest six counties that include Benton, Lane, Linn, Lincoln, Marion and Polk, UHDS partners with the First Alternative’s local six program to distinguish those items with the local six icon.  

  • Campus Made: Grown, developed or processed at Oregon State University.

Organic: UHDS follows USDA standards when labeling or identifying foods as organic. Organic foods are produced without the use of irradiation, synthetic fertilizers, prohibited pesticides, and genetically modified organisms. Producers meet animal health and welfare standards, did not use antibiotics or growth hormones, used 100% organic feed, and animals are provided with access to the outdoors. For multi-ingredient foods, 95% or more of the ingredients must be certified organic.

Natural: Since the FDA has not developed a standard for natural, UHDS defines natural foods as not containing added color, artificial flavors, preservatives, synthetic substances (high fructose corn syrup), growth hormones or antibiotics.

Fair Trade Certified: Fair trade certified products are socially and environmentally sustainable.

Local options served in UHDS dining centers:* Local Six

*Allann Brothers Coffee &Tea (Albany)

EBGB’s

Bob's Red Mill (Milwaukie) Quinoa & Oats

All dining halls

Carlton Meats (Carlton) Pork

Cooper’s Creek

Dave's Killer Bread (Milwaukie)

Cascadia Market

*EcNow Tech (Corvallis) Compostable Containers

All dining halls

Higher Taste LTD (Portland)

EBGB’s, Mainsqueeze


*Kenagy Farms (Hubbard) Asparagus

All dining units

*Monster Cookie Company (Eugene) Cookies

EBGB’s, Cascadia, Bing’s, Mainsqeeze

*Nearly Normals (Corvallis) Vegan Sunburgers

Calabaloo’s, SS @ Arnold Grille

*New Morning Bakery (Corvallis) Pastries

EBGB’s, Raintree

Norpac Vegetables, Willamette Valley

Pacific Coast Produce (Portland)

All dining halls

All dining halls

Pacific Foods (Tualitin) Soup, Soy Milk

All dining halls

*Rain Sheep (Albany) Lamb

SS @ Arnold

*Red Hat Melons (Corvallis) Melons

All dining halls (Seasonal)

*Riverwood Orchard (Monmouth) Apples/Pears

All dining halls

Spring Valley Dairy (Eugene) Dairy, Eggs

All dining halls

Stash Tea (Portland)

Cascadia Market

*Stella Gelato (Eugene) Gelato

Cascadia Market

*So Delicious (Springfield) Coconut Milk Yogurt

Cascadia Market

Truitt Brothers (Portland) Canned Pears, Beans

All dining halls

*Willamette Valley Cheese (Salem)

Cascadia Market

*Willamette Valley Fruit (Salem) Blueberries

All dining halls



Organic


Spring Mix

Available in Dining Hall Salad Bars

Seasonal Fruits & Vegetables

Cascadia Market

Retail Products

Cascadia Market carries a variety of organic whole foods, snack items and beverages

Water & Energy Conservation & Waste Management

Residential Education

  • Support the campus Building Energy Challenge program where buildings compete to reduce their energy consumption

  • Support the campus participation in the national Recyclemania program where universities compete to reduce the number and percentage of recycable waste thrown into dumpsters.

Dining Services

  • Phasing out polystyrene for use of compostable plastics

  • Use local manufacturer (Ecotech) for consumables

  • Fuel OSU Catering trucks with 20% biodiesel

  • Utilize an all electric delivery van for OSU Catering

  • Waste cooking oil is reused for biodiesel

  • Increasing partnerships with local vendors

  • Partner with“Fresh from the Faucet”, a Be Well @ OSU campaign to make tap water the#1 beverage choice for environmental and personal health reasons.  Have self-service ice water stations at the majority of UHDS restaurants to encourage patrons to choose water and to refill water bottles.

  • Harvest of the month local foods tabling: UHDS partners with the OSU Sustainability Initiative and the Corvallis Environmental Center's Edible Corvallis Initiative to provide local produce sampling/tabling events in UHDS dining centers.

  •  Sourcing more locally raised, pastured meats (i.e. Calabaloo’s only uses NW Natural Beef)

  • Provide a variety of vegan and vegetarian options.

  • Leftover, usable food is donated to the Linn-Benton Food Share.

  • Member of the Food Alliance, an organization which promotes environmental and social responsibility for the food system.

  • Compost all pre-consumer vegetable waste and post consumer waste

  • Recycling of food container waste (i.e., soft plastic, wine corks, beer bottle caps, glass, appropriate hard plastics, cardboard, paper)

Operations & Facilities

  • Use green construction & renovation standards

  • Use of high efficiency fluorescent lighting / ballasts

  • High / 100% recycled content carpet tiles

  • Recycling scrap metal using revenue to purchase tools

  • Use of low flow shower heads in residence halls

  • Use recycled and recycle toner cartridges