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Food Service

Food For Thought Cafe (FFT), is a student-run cafe and catering service featuring local and organic foods. FFT supports recycling and composting, affordable food, living wages and working conditions, and community-based management.

Sustainability in PSU Dining Services

Highlights:

  • Partnership with Sequential Bio Fuels to recycle all cooking oil into bio-diesel

  • Tray-less dining at Victor's at the Ondine
    • reduces resources for washing trays, and also discourages food waste and over eating
  • Purchase of local food products such as beef, eggs, milk, and bread
  • Goal to be zero waste facility at Victor's at the Ondine
  • Elimination of individually-packaged condiments in Smith Center Dining

PDF "Making Food Service Sustainable: Portland State University's Experience".

In keeping with PSU's efforts to expand sustainable processes to all areas of campus operations, our food services contract contains detailed sustainability requirements that encompass local and organic foods sourcing, waste minimization options, compliance with Food Alliance and Monterey Bay Seafood Watch standards, recycling and composting procedures and practices, compostable packaging materials, non-toxic cleaning products, and much more.

The sustainability requirements and benchmarks required are detailed in PDF Exhibit E of PSU's food services contract. "Exhibit E" was included in response to sustainability language that was incorporated into PSU's food services PDF Request for Proposal. In addition to the above requirements, "Exhibit E" also stipulates that the contractor produce Quarterly Goal Reports for Sustainable Food System Practices. Sodexho's 2006 reports are available below. We are awaiting a 2007 report from Aramark.

PDF Winter 2006 - Goal Report for Sustainable Food System Practices (Please note, this is a 23 megabyte file.)
PDF Spring 2006 - Goal Report for Sustainable Food System Practices
Fall 2006 - Goal Report for Sustainable Food Systems Practices