Food Systems

Policy Target: 20% sustainable food purchases by 2020.

UCLA achieved 20% sustainable food service spend in 2019 and is on the way to the next goal of 25% by 2030.

A sustainable food system considers the full cycle of the food we eat—how it is grown, harvested, packaged, transported, and then disposed of—and ensures the food we are eating is good for our bodies, our communities, and our planet.

Did you know…

UCLA has three drop-off points for community supported agriculture (CSA) boxes

 The benefits of a more plant based diet

UCLA has three main food providers on campus: Associated Students UCLA (ASUCLA), Housing & Hospitality (H&H), 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

Housing & Hospitality Dining Services
Sustainability Initiatives
Fight Against Climate Change

Planning Documents

Media and Awards