The UC Global Food Initiative involves all 10 UC campuses, UC’s Division of Agriculture and Natural Resources, and Lawrence Berkeley National Laboratory, with guidance from a systemwide working group appointed by President Napolitano and the chancellors. More than 20 subcommittees and multicampus working groups are drawing on the efforts of faculty, students and staff, as well as engagement with the community.

These working groups encompass matters related to:

Curriculum

How do we teach students about food and agricultural systems, and communicate that information with the public? Global Food Initiative curriculum subcommittees are helping prepare the next generation of science communicators, enhance experiential learning opportunities, increase food literacy, catalog existing food-related courses and develop new online introduction courses to food-related issues.

CLEAR

In affiliation with the UC Davis World Food Center's Institute for Food and Agricultural Literacy, CLEAR (Communication, Literacy and Education for Agricultural Research) will prepare the next generation of science communicators and serve as the world's premier resource for science-based information on food and agriculture.

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Course Catalog

This subcommittee is working to create a course catalog of all food-related or sustainability-related courses available on UC campuses.

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Experiential Learning

This subcommittee is working to increase, improve and make more accessible experiential learning opportunities for UC students in relation to food, campus farms and gardens, cooking and nutrition, food justice, food access, and food education.

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Food Literacy

This subcommittee is working to define food literacy and developing a UC plan to advance food literacy that is broadly adaptable by other organizations nationwide.

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Online Intro Food Course

This subcommittee is working to develop two online introduction courses to food-related issues: a UC Davis course, “Feeding the World: From Farm to Fork,” that provides a foundation on the physical, biological and social science issues influencing the food supply and encourages students to question popular assumptions and myths about food, food production, consumption and related issues; and a UC Berkeley course, “Edible Education — The Rise and Future of the Food Movement,” that introduces students to food system complexities as seen by leaders in agriculture, food safety, food security, farm labor and food trade and examines how to make the system more sustainable and equitable.

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Operations

How do we improve our operations so that we increase access to nutritious and sustainable food? Global Food Initiative operations subcommittees are working to ensure food security among UC students, facilitate small growers’ ability to do business with UC, increase procurement of sustainable food, enhance the availability of healthy choices in campus vending machines, and reduce waste in both residential and retail dining.

Food Access & Security

This subcommittee is working to address student food security/access, hunger and equity in California.

Read more

                Student food access and security webpage

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Small Growers

This subcommittee is working on facilitating small growers’ ability to do business with UC.

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Sustainable & Nutritious Food Procurement

This subcommittee is working on best practices for sustainable and nutritious food sourcing for campus procurement.

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Vending Machines

This subcommittee is working to develop UC systemwide vending machine standards to enhance the availability of healthy choices on UC campuses.

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Zero Waste Dining

This subcommittee is working to identify and expand best practices within UC for achieving zero waste in residential and retail dining and develop public toolkits for use beyond UC.

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Policy

How do we raise awareness about food issues, help inform food policy and elevate food policy as a priority? Global Food Initiative policy subcommittees have created a clearinghouse and calendar of food-related activities at UC, launched two lecture series (on food equity and on healthy students/campuses/communities), collected policy success stories, and are mobilizing law schools to address food equity and ethics.

Clearinghouse & Calendar

This subcommittee has created a clearinghouse and calendar of food-related activities already underway at UC. View UC Global Food Initiative calendar.

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Food Law Policy Clinic

This UCLA School of Law is launching a legal clinic dedicated to providing law and policy support to organizations working to advance healthy food access and sustainable food production.

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Law Schools & Food Equity

This subcommittee is working to mobilize UC’s law schools to address issues of food equity and ethics.

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Lecture Series: Food Equity

This subcommittee is creating a systemwide lecture series on food equity to build a broader public understanding of food equity issues and the adverse effects for marginalized communities of both food production processes and food distribution systems.

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Lecture Series: Healthy Students/Campuses/Communities

This subcommittee is creating a systemwide lecture series on healthy students, healthy campuses and healthy communities to raise the profile of food and health interface issues as an integrated part of our daily lives, starting locally and building globally.

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Success Stories & Engagement

This subcommittee is collecting policy success stories to leverage research for policy change and raise awareness of the role UC’s research plays in informing policy related to food and agriculture systems.

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Research

How do we raise awareness about UC’s food-related research and explore new frontiers in food and agriculture? Global Food Initiative research subcommittees are working to survey UC students about food security, catalog UC research in sustainable agriculture, share success stories in fisheries and international food issues, explore the impact of climate change on agriculture, and examine urban agriculture’s potential to reduce food disparities.

Data Mining: California Agriculture

This subcommittee is working to mine, synthesize and analyze existing data on the current and future impact of changing climate conditions on California agriculture productivity and sustainability.

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Data Mining: Food Security

This subcommittee will assess food availability and food security of UC students to better design programs and outreach efforts, conducting a survey of undergraduate and graduate students at all 10 UC campuses.

Read more

                Student food access and security webpage

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Food From the Sea

This subcommittee is working to compile success stories on research related to food and sustainability issues in fisheries and the maritime environment.

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Sustainable Ag and Food Systems Research Catalog

This subcommittee is working to catalog UC research in sustainable agricultural processes and practices.

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Success Stories: International Food Issues

This subcommittee is working to compile short overviews of international food-related work by UC researchers.

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Urban Agriculture and Food Disparities

This subcommittee is working to critically analyze and evaluate urban agriculture (including community gardens, urban farms, food forests, aquaculture and animal husbandry) in low-income and underserved neighborhoods to examine urban agriculture's potential to reduce food disparities and increase food security.

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Service

How do we improve nutrition at K-12 schools, expand farmers markets and increase student engagement in food issues? Global Food Initiative service subcommittees are working to help establish farmers markets on campuses, expand local food production, maximize the use of campus dining meals, develop healthy and sustainable dining options for K-12 students, and involve students in fellowship programs.

Edible Campus

This subcommittee aims to address local food security by repurposing underutilized spaces for food production, turning waste into food, and engaging students as growers and producers.

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Farmers Markets

This subcommittee is developing best practices on establishing regular farmers markets on campuses.

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Healthy Campus Network

This subcommittee is defining a linked intercampus network that will provide a hub at each UC campus for all health and wellness-related activities.

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International Fellowship Program

In affiliation with the U.S. Agency for International Development (USAID), this program will provide 2- to 6-monthlong international fellowships in developing countries around agriculture, food systems and related social and economic issues for early-career professionals enrolled in graduate programs at UC Berkeley, UC Davis, UC Riverside and UC Santa Cruz.

Read more

                Going global: UC fellows to tackle development projects

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K-12 Dining Options

This subcommittee is working with local school districts to develop healthy and sustainable dining options for K-12 students.

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K-12 Food Hub Collaborative Learning

This subcommittee, in connection with the K-12 Dining Options subcommittee, is convening a food hub network across California and producing best practices for building capacity and supplying local food to institutional buyers, including schools and universities.

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K-12 "Food, What?!" Partnership Project

In affiliation with the "Food, What?!" youth empowerment and food justice and food education organization at UC Santa Cruz, this subcommittee is developing a toolkit and experiential education model of on-farm and in-class core programming and curriculum for high school teens, including integration of farming, nutrition and cooking, equity and trainers tools for empowerment. This subcommittee also is working in connection with the K-12 Dining Options subcommittee.

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Student Fellowships

This subcommittee has helped organize the UC President’s Global Food Initiative Student Fellowship Program.

Read more:

                UC students awarded Global Food Initaitive fellowships

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Student Logo Design

This subcommittee held a student contest to design a logo for the UC Global Food Initiative; the winning logo is available for use by GFI subcommittees and projects for GFI-sponsored events and materials.

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Swipes for Meals

This subcommittee is working on expanding the “Shares for Swipes” program, which allows students to share a “swipe” or ticket for one dining meal with a low-income student.

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UC World Food Day & Student Video Challenge

This subcommittee is organizing a UC systemwide video challenge and seminar to celebrate and build awareness around World Food Day (Oct. 16). View more information.

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