Culinary vision and values
We are committed to providing an inspirational culinary experience through a food-first philosophy: integrating nutrition, quality and passion for food. Our team is dedicated to sustainable practices, food innovation and supportive work environments. Food is a voice for expressing these values along with educating students, staff, guests and the OSU community.
Meet the director
Kerry Paterson
Kerry Paterson joined University Housing & Dining Services in the summer of 2013. Paterson has more than 25 years of culinary experience and started his career in New Zealand where he trained in culinary arts. He comes to Oregon State after 13 years of experience and leadership as an executive chef and an assistant director of dining services at University of Colorado's Boulder campus.
Food Sourcing
We're committed to sustainable food sourcing practices. In our dining centers, cafes and campus markets, you'll find organic choices and food from growers in the Willamette Valley, Oregon, and the Pacific Northwest, as well as ingredients produced right here on campus. Learn more about our philosophy and the local suppliers we're partnered with.
Menus of Change
University Housing & Dining Services is part of the Menus of Change University Research Collaborative, a working group of scholars and experts in invited colleges and universities that was launched by the Culinary Institute of America, the Harvard School of Public Health, and Stanford University.
The vision of Menus of Change is to collaborate on research and education in support of culinary-centric, evidence-based food systems innovation within and beyond universities. The colleges and universities that make up the research collaborative are working toward healthier, more sustainable, plant-forward diets.