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.

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.

Did you Know?

• Vegetarian and vegan meals are available everyday at each residential restaurant and boutique. Look for the green symbols on the dining menu for low-carbon footprint, vegan, and vegetarian options.

• Almost all to-go packaging on the Hill is either compostable or recyclable. Learn how to sort your waste here!

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

• Eating well and eating green often go hand-in-hand, learn more here!

Learn more about Bruin Plate, UCLA’s Premier Residential Dining Restaurant!


Green Mondays

The Green Mondays campaign is designed to inform students about the impact of all meat production on the environment, from water to carbon dioxide emissions. Every Monday, one station at each dining hall serves non-meat options during lunch and dinner to promote sustainable eating.

Beef-less Thursdays


In order to reduce the negative environmental impacts of beef production, Dining does not serve beef on Thursdays in the main dining halls. Learn more about our beef with beef.


Large-Scale Composting and Recycling


On-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.


Compostable to-go Packaging


UCLA 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.


Tray-Free Dining

Dining Tray-Free

Tray-free dining is encouraged at every meal in all of our dining halls. Learn about the benefits of tray-free dining.



Reusable Mug Program

Beginning Fall 2017, students can use their own reusable mugs to get drinks at Bruin Café. You save 0.24 lbs. of CO2 every time you use a reusable mug instead of a disposable one.


Certified Green Restaurant®

Rendezvous, Bruin Café, and Bruin Plate are Certified Green Restaurants® by the Green Restaurant Association. Rendezvous was the first restaurant at a university campus in California to meet this achievement!


Cage-Free Eggs

Certified Humane

UCLA Dining Services has committed to only buying cage-free and Certified Humane Raised and Handled eggs for all residential restaurants.


Food Donations

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


Fair Trade Certified Coffee

In acknowledgment of the social inequalities and environmental detriment involved in conventional coffee production and sales, UCLA Dining serves Fair Trade Certified coffee from the Grapos Cooperative in Chiapas, Mexico, and the ARINAGATA Cooperative in Indonesia.


Recycling Cooking Oil


Dining 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.


Past Programs

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

In 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.

Organic Herb Garden


With the help of student volunteers, Dining chefs manage and maintained an organic herb garden behind Delta Terrace.


Planning Documents: