Sustainable Foodservice

Policy Goals

  • Procure 20 percent sustainable food products by the year 2020 for campus and health location foodservice operations.
  • Certify at least one foodservice facility on each campus and health location as a green business.

Sustainable Food Purchases

Progress Towards Goals

The UC system is continuing its work on sustainable food procurement. Residential dining programs shifted over $18.7 million (23 percent of total food spend), health systems shifted $7.6 million (24 percent of total food spend) and reporting retail food operations shifted $7.4 million (21 percent of total reported food spend) of their budgets for sustainable food.

 

Seven of the nine undergraduate residential dining services have surpassed the 2020 goal, with UC Santa Barbara and UC Davis (both 35 percent) reporting the highest percent sustainable food spend. Four of the 10 campuses have outperformed the 2020 goal for reporting retail food service, with UCSF (45 percent) and UC Santa Diego (26 percent) reporting the highest percent sustainable food spend.

Four of the five health systems have surpassed the 2020 goal with UCSF Health (27 percent) and UC San Diego Health (24 percent) reporting the highest percent sustainable food spend. 

All five UC Health systems signed on to the World Resources Institute’s Cool Food Pledge this year and are committed to decreasing the greenhouse gas effects of their food offerings by promoting more plant-based food options.

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.