UC campuses are supporting the local economy, offering more healthy meal options to campus diners, and reducing the environmental impact of their foodservice operations.
In September 2009, UC added sustainable foodservice guidlines to its Policy on Sustainable Practices.
The new guidelines require each campus to obtain third-party green business certification where such programs are available and commit the University to purchasing 20% of its food from sustainable sources.
UC's sustainable foodservice guidelines also require campuses to set goals and report annually on progress in the areas of customer education and community outreach.
UC Santa Cruz Dining's appetite for green
Cal Dining Sustainability Initiatives
From UC Berkeley Communications Office
Campus-grown tomato sauce hits UC Davis plates