Food Systems
At UC Santa Cruz, we deeply infuse socially and environmentally responsible practices.
On campus dining operations, food vendors, and the broader campus community all participate through research, education & engagement in food systems. We strive to accomplish sustainable food goals as set forward by UC Office of the President.
Sustainable Food Procurement
Goal 4: “Advance a circular economy in the consumption cycle”, describes our vision for sustainable food systems.
Our Objectives
Campuses: Strive to procure 25% sustainable food products by 2030 (as defined by AASHE STARS).
Health locations: Strive to procure 30% sustainable food products by 2030 (as defined by Practice Greenhealth).
Ensure procurement efforts maintain affordability and accessibility for all patrons.
Education
- Provide educational and training materials to patrons and foodservice staff to support informed, sustainable food choices.
Leased Foodservice Operations
- Contractors and lessees providing foodservice on UC property are expected to strive to meet the same goals outlined above.
- Policy language should be included in new or renewed leases/contracts to advance compliance.
Menu Development
- Implement plant-forward, globally inspired, culturally acceptable menus to reduce greenhouse gas emissions.
- Target: 25% plant-based food procurement by 2030, with a goal to strive for 30%.