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Sustainable Dining

University of Oregon manages nine dining venues, as well as offering full-service catering. Our eaters include over 4000 residential students eating multiple meals each day during the academic year. As the largest preparer of food in the Eugene-Springfield area, what the university buys, prepares, serves, and wastes matters.

UO also encourages food choices that are good for the planet. All dining venues include multiple vegan and vegetarian options and dining staff work to create menus that center plants over meat and dairy. We also host a Low Carbon Footprint dinner during Earth Week, featuring innovative, delicious foods that have a lower carbon footprint. Food choices that meet these low carbon footprint criteria are marked throughout our campus dining venues all year.

Note: Line thicknesses are meant to convey a rough sense of proportions.
Recycling here refers to packaging. UO kitchens recycle the vast majority of the packaging that food shipments arrive in. Post-consumer recycling is limited primarily to aluminum, glass, and plastic beverage containers