About Us

Our Story

University Catering is a full-service catering company available to University of Oregon students, faculty and staff members, and the greater Eugene-Springfield area. Planning an event should be simple, and it will be with the wide range of customizable options and beautiful preparation that comes with University Catering.

Our catering and event services continue to deliver outstanding variety, quality, and value to the University of Oregon and surrounding community.

We are here to help your event come to life, whether it’s a casual get-together among colleagues, an organizational event, or a formal dinner.We are dedicated to the notion that our meals and events should always be exceptionally delicious and unforgettable.

Let’s Get Started!

Tell us about your event, and we’ll get you a quote, talk you through the details, and get to work.

Start Here

Contact Us


Alicia Spitzer, Assistant Director of Dining for Catering and Conference Services

Shay Dunchus, Catering Sales Manager

Dan Irvin, Catering Chef

Steve Patterson, Catering Operations Manager

Rieley Umphress, Catering Sales Coordinator

Terra Stock, Assistant Director of Dining Services for Culinary Operations


Visit Us

1793 Columbia Street
Eugene, Oregon

Monday–Friday, 8:30 a.m.–5:00 p.m.

Mailing Address

University Catering
1220 University of Oregon
Eugene, OR 97403


University Catering and Conference Services is proud to offer sustainable options for any event that we cater. We can work with you to reduce waste and purchase local products.

Make an impact with little or no additional cost

  • Order water and beverages in reusable pitchers instead of individual bottles.
  • Request local food. We work with a number of local producers who can supply us with a bounty of fresh, local ingredients.
  • Request organic food. We would be happy to create an all-organic menu for your event.
  • Instead of paper plates and napkins, order china service.

Current sustainability efforts

  • Eggs from hens raised in cage-free environments are available.
  • Locally grown Sheppard’s Grain flour from wheat that is direct-tilled in a sustainable manner.
  • Natural beef from Northwest ranchers who raise Angus beef on a 100% vegetarian diet without added hormones or antibiotics is available.
  • Milk from local dairies with no antibiotics or bovine growth hormones.
  • Unused food is donated daily to Food for Lane County for families in need.
  • Unused vegetable scraps are composted.
  • Biodiesel fuel is created from our spent fryer oils.


Approval Seal, Green Office Program, issued by UO Office of Sustainability Approval Seal, issued by U.S. Green Building Council.