Southern Oregon University
OP-6: Food and Beverage Purchasing

Southern Oregon University Dining works hard to get as many ingredients locally as possible. Our professionally-trained chefs write our menus to take advantage of the fresh fruits and vegetables that are naturally in season in the Northwest. In addition to using fresh, seasonal, and locally grown foods, SOU Dining also uses ethical and responsible sourcing practices that support community development and help move the food sector onto a sustainable path. These include purchasing foods that are: Organically grown without the use of synthetic pesticides and fertilizers; Humanely raised in ways that protect the health and well being of livestock and minimize the use of antibiotics and other chemicals; Sustainably caught from properly managed wild fisheries and aquaculture facilities operated to protect natural fish populations and the surrounding environment; Fairly traded and contribute to an improved quality of life in agricultural regions; Sustainably grown using agricultural practices that protect natural habitat, conserve energy, restore soil health, and protect water quality. Of food and beverage purchases on campus, 32% are locally grown and processed, some of which is also third-party certified (Organic, Fair Trade, Humane, etc). Of the food and beverage purchases that are not sourced locally, 25% are third-party certified.