Campuses expanding sustainable foodservice

May 4, 2010

The University of California’s campus-run dining halls and restaurants are offering a healthier and more environmentally friendly menu to diners.

For years, many campuses have offered organic food choices or engaged in practices such as using locally sourced products and composting that cut waste and conserve resources. Trayless dining halls, which also reduce waste and water use, are emerging as a trend at universities across the country and are highlighted in a UC Newsroom story about UC’s systemwide foodservice sustainability policy.

The food guidelines, enacted in September, will encourage green dining efforts on all campuses and codify what was already happening. Students inspired UC’s green foodservice efforts, sending 10,000 postcards to the Board of Regents asking for more sustainable options.

Scott Berlin, UC Santa Cruz’s dining director, summed it up nicely when he said that UC’s sustainability efforts fulfill the university’s mission of public service and education and can serve as model for best practices when it comes to foodservice. It’s a win-win for everyone.

-Harry Mok

By Alec Rosenberg
Author - Communications Coordinator for Health/ANR