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Oklahoma State University

Dining Fun Facts

  • In 2009 University Dining Services eliminated all frying oil containing trans-fat and now has several programs that focus on a healthy eating lifestyle, including the Choose Orange program and the Healthy Cooking program. 
  • Approximately 73% of pre-consumer food waste is composted by local farmers. This photo shows one of our local farmers composting scraps collected from the Student Union.

 

 

 

 

 

 

  • Several of the franchises located on campus help promote sustainability by eliminating trans-fats from their products, using biodegradable and recycled packaging, promoting Fair Trade and Rainforest Alliance products, and labeling vegetarian choices.
  • Visit OSU Dining's Locally Sourced page to learn more about how University Dining Services is going green for a brighter orange with additional programs like Farm Fresh and Made in Oklahoma promotions.
  • Cowboy Kitchen was a student run organization that helped keep valuable resources from going into the landfill by donating leftover food from dining locations and home football games to the local homeless shelter, Mission of Hope. Any food not used by the Mission of Hope is donated to the Salvation Army.  Student volunteers are needed to revive this organization!                                                                                                                                                                                                                                                                                                

 
  • All napkins on campus contain 100% recycled content (25% of which is post-consumer recycled content)!