OUSC’s Campus Food Committee (CFC) held its fourth meeting since the beginning of the Winter 2024 semester on March 25 in Oakland Center Room 25.
The short meeting discussed the last dining-related events occurring on campus before the semester ends and changes possibly coming to campus dining in Fall 2024.
On April 11, University Housing will once again host Midnight Breakfast from 9 p.m. to 11 p.m. in both Vandenberg and Hillcrest dining halls. No meal plan is required to participate, and attendees will receive a free OU crew neck while supplies last.
“Menus are done for that. We’re working and organizing together. That’ll be a fun event,” Executive Chef Kevin Peasgood said.
Peasgood also recently hosted a teaching kitchen in the apartments and hopes to host several more. The seminar focused on reducing food waste, including how to use trimmings and peelings from vegetables. Previously, Peasgood hosted teaching kitchens for food such as sushi and Thanksgiving turkey.
The committee discussed the potential of hosting the next teaching kitchen in the Oakland Center.
“I’m trying to work on another one of those before the semester is over, maybe April,” Peasgood said.
The Hillcrest dinner meal transfers were also discussed, though no changes have been made yet.
“Everything you guys are speaking about, we’re talking about,” Peasgood said. “There will obviously be some changes next year.”
Golden Grizzlies Pantry (GGP) representative Kaeli Lowe discussed the success of the pantry’s meal swipe drive. The pantry received 260 swipes total, and approximately 76 swipes have been taken thus far.
“So many students are excited about them,” Lowe said.
The pantry also visited Lansing to advocate for the Hunger Free Campus Act, which would support university pantries, including GGP. The group spoke to 10 representatives and handed out resource packets to representatives they could not speak with.
“It was very successful,” Lowe said. “I think they’re trying to put it back in for voting towards the end of April… but it’s just convincing Oakland to be a part of the grant.”
Another minor topic discussed was the potential of creating a how-to video for placing a Chartwells food order. They also visited the possibility of creating a “cheat sheet” to have physically available in the Chartwells office.
Halal Shack, Grizzly Street Subs & Salads and sushi will also be available for catering orders in the Fall 2024 semester. Additionally, Peasgood said he is working on getting cultural foods permanently added to the student catering menu and has been speaking with cultural student groups to gain feedback.
“We’re getting that costed out and figured out. I don’t know if I’ll be able to pull it off this year, but I’d like to have a taste-testing phase,” Peasgood said. “We work side by side. They’ll bring recipes in, and we’ll talk.”
Student-Athlete Advisory Committee representative Ian Allen discussed athletes’ concerns regarding the availability of vegetarian protein options. Peasgood recommended Homestyle in Vandenberg for vegetarian and vegan proteins such as tofu.
“I’ll take a look at the rotation to see what’s on there,” he said. “But there’s always a vegetarian option there… point them in that direction and get some feedback.”
One minor food-related change that could impact OU students is the May groundbreaking for a new Chick-fil-A across the street from campus. OU previously had a Chick-fil-A location in the Oakland Center.
Other topics that the committee plans to look into include the availability and quality of food on weekends, the potential of hosting a fruit bar, fresh diced fruit availability and possibly implementing an herb clipping station. For the latter two subjects, the cost would be high.
Peasgood added that OU sources its ingredients from a local produce company, which sources from Eastern Market.
“I go through local vendors, so they usually supply me what’s in season. I like to buy seasonal as much as possible,” Peasgood said.
Peasgood closed the meeting by emphasizing that many possibilities are currently “in the works.”
“A lot of things are out there right now, but they’re all in the works, so we’re just trying to pull it all together,” Peasgood said. “A lot of this will be done during summertime. There are summer plans, and we’re moving forward with some of the menus and stuff.”
