Sustainable Food Systems means accounting for the full cycle of the food we eat—considering how it is grown, harvested, packaged, transported, and then disposed of—and asks the question: is what we’re eating good for our bodies and the planet?

Did you know…

 – that UCLA has three drop-off points for community supported agriculture (CSA) boxes? Learn more here.

 – about the benefits of a more plant based diet? Read a guest article from Professor Dana Hunnes, PhD, MPH, RD on Meatless Mondays, protein content, and more.

 

Policy Target: 20% sustainable food purchases by 2020.

UCLA has three main food providers on campus: Associated Students UCLA (ASUCLA), Housing & Hospitality Services (H&HS), and the Ronald Reagan and UCLA Medical Centers (MC). Each provider is responsible for implementing initiatives and tracking progress towards the UC-wide goal of sourcing 20% of food sustainably by 2020. Sustainable food is defined as food and beverage purchases that meet one or more of the criteria listed in the UCOP Sustainable Practices Policy, Section H.2 and are listed below:

– Locally grown, raised, handled and distributed (local defined as no more than 500 miles)

– Fair Trade Certified, Domestic Fair Trade Certified

– Shade Grown or Bird Friendly Coffee

– Rainforest Alliance Certified

– Food Alliance Certified

– USDA Organic

– AGA Grassfed

– Pasture Raised

– Grass-finished/100% Grassfed

– Certified Humane Raised & Handled

– Cage-free

– Protected Harvest Certified

– Marine Stewardship Council

– Seafood Watch Guide “Best Choices” or “Good Alternatives”

– Farm/business is a cooperative or has profit sharing with all employees

– Farm/business social responsibility policy includes (1)  union or prevailing wages, (2) transportation and/or housing support, and (3) health care benefits

 

Based on 2015-2016 fiscal year purchases, UCLA sources an average of 17.72% sustainable food across all three foodservice operators.

sustainable-food-purchases

ASUCLA experienced a decrease in sustainable food purchases in 2013-2014 and 2014-2015 due to clarifications in the guidelines and improved tracking methods. In 2015-2016, ASUCLA increased its sustainable spend to 13%, in part due to the procurement of cage-free eggs, locally raised and processed beef, and dairy from local farms.

Learn more about Housing & Hospitality’s Dining Services sustainability initiatives.

Read the 2015-16 Foodservice Report below for detailed initiatives for each provider.

 

Planning Documents:

UCLA Annual Sustainable Foodservice Report 2015-16
UCLA Annual Sustainable Foodservice Report 2014-15
UCLA Annual Sustainable Foodservice Report 2013-14
UCLA Annual Sustainable Foodservice Report 2012-13
UCLA Annual Sustainable Foodservice Report 2011-12
UCLA Annual Sustainable Foodservice Report 2010-11