Food Service

Policy Goals

  • Procure 25% sustainable food as defined by the Association for the Advancement of Sustainability in Higher Education’s Sustainability Tracking, Assessment and Rating System (AASHE STARS) at each campus and 30% sustainable food as defined by Practice Greenhealth at each health system by 2030.
  • Develop a plant-forward menu goal.


See UC's progress toward this goal in the Annual Report on Sustainable Practices



Global Food Initiative

UC is harnessing its resources to address one of the critical issues of our time: How to sustainably and nutritiously feed a world population expected to reach eight billion by 2025.