The mission of the Food Systems Working Group is to work collaboratively with the campus community toward increasing socially and environmentally responsible practices.
The Food Systems Working Group (FSWG) is a collaborative effort to leverage the interdisciplinary knowledge and resources of various groups on campus dedicated to promoting good food, whether by preparing some of the best college food in the nation, promoting equitable food policy and programs, or educating the students of °ÄÃŲʿª½±, who areÌýthe future producers and consumers of our nation. Dedicated to working collaboratively with the campus community toward increasing socially and environmentally responsible practices in our campus food system, the FSWG’s primary duty is to employ the resources of Campus Dining, the Food Studies Minor faculty, the Urban and Environmental Policy Institute (UEPI), and students in order to oversee, update, and execute the Occidental Food Resource Guide and its goals.
Responsiblities of the FSWG
The full Food Systems Working Group meets twice per semester, usually over a sustainable catered meal,Ìýto discuss ongoing projects, share ideas, and make decisions by consensus. ConsistingÌýof students, faculty, and staff, including dining administrators and food service employees, this diverse group brings a wide array of perspectives and experience to campus-wide food issues. Meetings are open to any member of the °ÄÃŲʿª½± Community!ÌýIf interested in attending, email Sarah Jageler at jageler@oxy.eduÌý
As of the Fall 2021 semester, a digital Food and Sustainability Newsletter has been published monthly. Ìý
Each year, the FSWG Core Team collaborates to update the Food at °ÄÃŲʿª½± Resource Guide, a comprehensive summary of the food system at °ÄÃŲʿª½±, including challenges and accomplishments experienced during the academic year.Ìý