Case Studies & Campus Highlights
- UC Berkeley was the first campus in the nation to offer an all-organic salad bar (pdf)
- UC Irvine students used the Real Food Challenge calculator (pdf) to determine the percentage of UCI Dining's purchases that went toward sustainably harvested or produced products
- About 25% of UC Santa Cruz's produce comes from local, organic farms. This presentation (pdf) summarizes the process UCSC used to set its food policy goals
- Developed by an MBA candidate, this report (pdf) surveys efforts to promote sustainable food at UC Berkeley
- This report (pdf) details UC Davis Dining Service's efforts to educate the campus population about food waste