University of California Sustainability Policies and Best Practices

Food Systems

UC campuses are exploring ways to reduce the environmental impact of their food systems while offering more healthy dining choices to the campus community and supporting the local economy. Sustainable campus food system projects range from introducing local, organic, and socially just food into dining halls and campus cafes, to composting food waste, to donating un-used food, to growing organic food on or near campus and using that as an educational and research opportunity for students.

The two campus case studies below offer a glimpse at some of best practice case studies found on UC campuses. The students of the California Student Sustainability Coalition have responded to strong student interest in this topic to launch a campaign that will hopefully spread these best practices to other campuses in the UC system and beyond. For other examples beyond the UC system, please also see the links under “Outside Resources” below.

Best Practice Case Studies:

UC Santa Cruz Brings Sustainable Food to Campus Dining Halls (pdf)
UC Davis Sustainable Food System Projects (submitted by UC Davis students) (pdf)

Organics and Local
Waste Diversion
Composting Donations

Outside Resources:

Education for Sustainability Western Network has a Food Working Group. For more information and to join the e-mail discussion list.

National Wildlife Federation’s Campus Ecology Program – Dining Services and Composting.

University Leaders for a Sustainable Future – some examples of sustainable food system projects on campuses in the northeast.

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