UCLA Dining Services and Rooms Division have helped pave the way in reducing residential waste footprints on the Hill. Learn how Housing & Hospitality Services is incorporating sustainability into dining and waste management.

As part of the UCOP Sustainable Practices Policy, UCLA Dining Services is committed to reaching or exceeding a minimum of 20% of sustainable food purchases by 2020. Currently, Dining sources approximately 19% of total food purchases from sustainable sources (2015-2016). This sustainable food includes local milk, local fruits, USDA organic fruits and vegetables, and exclusively cage-free, humanely raised eggs.

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In 2015-2016, UCLA Dining Services made significant progress towards the 2020 goal. This leap was in part due to a switch into purchasing certified Fair Trade coffee, which increased from 14% of total spending in 2014-2015 to 51% in 2015-2016. Sustainable spending on produce, poultry, and seafood increased as well.

Some farms and vendors from which we source local and/or sustainable products include:


Dining- San Miguel
Dining- Wilcox

Dining- Corto
Dining- Rockview
Dining- Pittman Farms

For information on Bruin Plate’s local and sustainable procurement efforts, click here.

Facts

– Vegetarian and vegan meals are available everyday at each residential restaurant and boutique. Look for the green leaves on the dining menu for vegan and vegetarian options.

– Almost all to-go packaging is either compostable or recyclable.

– All to-go items at Cafe 1919 can be composted—except for chip bags (which go in the trash).

– More than 50 tons of compostable materials are diverted from the landfill each month through a commercial composting program.

– Inside Rendezvous all bins are either compost or recycling because none of the post-consumer material that Rendezvous serves is trash.

Initiatives

Certified Green Restaurant®

greenrestaurantRendezvous, the Latin-Asian boutique restaurant found in Rieber Terrace, has become a Certified Green Restaurant® by the Green Restaurant Association. It’s the first restaurant in California on a university campus to meet this achievement. Bruin Plate in the News!

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Cage-free Eggs

Certified HumaneUCLA Dining Services has committed to only buying cage-free and Certified Humane Raised and Handled eggs for all residential restaurants. Read why we care about cafe-free eggs!

Rainforest Alliance Certified Coffee

rainforest-alliance-certified-seal-lgIn acknowledgment of the social inequalities and environmental detriment involved in conventional coffee production and sales, UCLA Dining has made Cafè 1919 the first to-go style boutique restaurant on the Hill to offer Fair Trade Certified coffee. All caffeinated coffee and espresso drinks are Fair Trade Certified.

Beef-less Thursdays

no-steakDining does not serve beef on Thursdays in the main dining halls as a way to highlight the negative environmental impacts associated with beef production. Learn more about our beef with beef.

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Large-scale Composting and Recycling

RecycleOn-campus housing boasts a large-scale recycling and pre- and post-consumer composting program across the Hill. Find out how we reduce our waste footprint and how to sort your waste here.

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Recycling Cooking Oil

Recycle-Cooking-OilDining Services generates on average 400 gallons of used cooking oil each month. The used oil is picked up and recycled into biodiesel by a third party company.

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Tray-free Dining

0x0-2_p18ufu05j314jcs1f1ct27d9jgv3Tray-free dining is encouraged at every meal in all of our dining halls. Learn about the benefits of tray-free dining.

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Food Donations

food-pantry-clip-art-513328Every year UCLA Dining Services works with charitable organizations to donate leftover food from large events and school closures.

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Compostable to-go Packaging

foam-free-stickerUCLA is a Styrofoam-free campus, and all three take-out boutique restaurants serve a majority of food in compostable packaging. The few remaining items that are not compostable are recyclable.

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Green Mondays

Meatless mondayThe Green Mondays campaign is designed to inform students about the impact of all meat production on the environment, from water to carbon dioxide emissions. It was originally a pilot program that eliminated all meat and fish from dinner at Bruin Plate on Mondays. Read about it here.

Past Programs

Eco-to-Go Reusable Take-out Container Pilot Program

Eco-tagIn Spring 2013, a handful of students joined the Eco-to-Go Pilot Team to test out reusable take-out containers at Rendezvous. Further movement from this program is currently under review. To read about the program: Eco-to-Go Pilot 

Organic Herb Garden

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With the help of student volunteers, Dining chefs manage and maintain an organic herb garden behind Delta Terrace. Take a look at our growing herbs!

 

Planning Documents:

Annual UCLA Foodservice Sustainable Policy Report 2015-16

Annual UCLA Foodservice Sustainable Policy Report 2014-15

Annual UCLA Foodservice Sustainable Policy Report 2013-14

Annual UCLA Foodservice Sustainable Policy Report 2012-13

Annual UCLA Foodservice Sustainable Policy Report 2011-12

Annual UCLA Foodservice Sustainable Policy Report 2010-11