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 UC Academic Health Center by 2030.
  • All campuses and Academic Health Centers will procure 25% plant-based food by 2030 and strive to procure 30%.

 Note: This is a summary of policy goals. Additional details and current requirements are available in the UC Sustainable Practices Policy. See UC's progress toward these goals in the Annual Report on Sustainable Practices.