Food & Housing Goal

Sustainable Food Purchases Rising

Campus vendors continue to show leadership in their percentage of purchases of sustainable food, which has gone up by almost three percentage points in the past year (to 25%). For the first time, the reported data include Cal Dining and two additional foodservice vendors.

UC Policy on Sustainable Food

UC finalized a system-wide policy on foodservices at the campuses across the University of California. The policy is part of the UCOP Policy on Sustainable Practices. A system-wide working group created a framework for each campus to develop measurable site-specific targets for sustainable food offerings, sustainable dining facility operations and maintenance, and education and outreach activities. Campuses will report their progress annually and update goals as needed.

UC Berkeley Sustainable Foodservices Working Group

The UC Berkeley Sustainable Foodservices working group will again query all campus vendors and report on sustainable food purchases to the UC Office of the President. Cal Dining plans to verify their sustainable food purchases through the Real Food Challenge, continue to investigate the use of reusable to-go containers in their dining halls, and implement LeanPath (a food waste tracking system). Two CACS grants will focus on sustainability in residence halls. “My Little Green Primers” will provide information on how to reduce waste, conserve water and purchase green to every incoming student in campus housing, and the “Recycling Can-Do” project will place recycling bins in student rooms. Health*Matters will host a 4-week “Eat Green” series and has taken the lead on coordinating Food Day activities on campus.

Get Your Sustainable Bite On at the Newly Opened Student-Run Food Cooperative

The Berkeley Student Food Collective (BSFC) officially opened its doors on Bancroft Way in November 2010, reflecting an 18-month effort to bring healthier and sustainable eating alternatives to UC Berkeley. The co-op’s journey initially began as an alternative to a proposed campus fast food establishment. Carrying fresh, healthy, environmentally sustainable, local and ethically produced food at affordable prices, BSFC is incorporated as a nonprofit organization and run by member volunteers who make decisions through a democratic process.

Alternative Spring Break Trip Looks at Food Justice and Local Farming

Eleven Berkeley students spent their spring break learning about food justice issues and performing hands-on work at local Bay Area farms. Through the Cal Corps Public Service Center, this student-led Alternative Spring Break program named “Food for Thought” began with a semester-long DeCal exploring food accessibility, environmental impacts of conventional farming, political impacts of patenting, and the relation of food to the community. The students traveled to five Bay Area farms active in the local food movement and sustainable agricultural, performing duties ranging from hoeing and pruning seedlings to building chicken shelters.

Photo credit: Emily Gilson