Dining's Sustainable Practices
Dining Services aims to lessen the environmental impact of all operations and is continuously working to initiate new sustainable practices.
Dining Services practices sustainability as it:
- Purchases exclusively Cage-Free and Humanely Raised Certified eggs in all dining facilities
- Purchases some organic and local foods; working to increase the amount of sustainable purchases and will meet or exceed 20% sustainable food purchases by 2020
- Vegetarian and vegan options and meals in all dining halls and boutique restaurants
- Beef-less Thursdays in all dining halls
- Tray-free Dining in Hedrick dining hall
- Trans-fats are not used in any recipes nor used in frying, sauteeing or stir-frying.
- 98% of all napkins purchased have recycled-content
- Serves Rainforest Alliance Certified caffeinated coffee in one boutique restaurant, Cafe 1919
- Has post-consumer composting in two boutique restaurants, Rendezvous and Cafe 1919
- Composts all pre-consumer and post-consumer food waste from every dining hall
- Has an on-campus organic herb garden that produces herbs featured in dining hall meals
- Majority of all to-go containers are compostable; ones that are not are recyclable
- Donates left over food in December each year to the LA Food Bank
Read the Annual UCLA Foodservices Sustainability Policy Report for 2010, outlining initiatives, measurement, and progress of sustainability policies across campus.
Published: Tuesday, May 31, 2011