Located in the lush Willamette Valley, we are fortunate to have over 25 local farms provide much of our seasonal produce in all our dining venues and for University Catering. Our chefs take pride in using these ingredients to prepare housemade recipes from scratch. It takes extra work, but we don't believe in shortcuts, and we know our students and patrons appreciate the quality.
Compost and Recycling
Our disposables such as coffee cups, service ware, drink cups, plates, and vegetable scraps are turned into rich soil through our composting program. In fact, we compost over 130 tons of waste each year! This waste that would otherwise be sent to a landfill is used in gardens throughout our local area. We work closely with our recycling office and local commercial composter to ensure our impact is low and something we can feel good about.
Many of our dining locations have water refill stations or water spouts on soda dispensers. We encourage students to use refillable waterbottles or coffee mugs—we even reward you with our Choose to Reuse program. Bring your refillable mug in nine times and the tenth one is on us.
All of our spent fryer oil is converted into biodiesel fuels through a local partnership. Just another way we are trying to give back.