Article by Ben Rushakoff
All students love food, but what UC Berkeley students love more than food, is sustainable food. This year instead of celebrating just Food Day, students celebrated Food Week, and to some extent, Food Month. Throughout October, various student groups hosted documentary screenings and workshops focusing on the transition from existing food systems to more local, sustainable food sources.
This year, Food Day was celebrated across campus in many ways. The dining halls hosted Local Food Night, serving food produced or milled within 260 miles. During the day, Cal Dining Sustainability organized a Farmer’s Market in front of Dwinelle where vendors including Kevita, Tofu Yu, and more sampled sustainable foods. The sun was shining all day and thousands of students made their way through the Farmer’s Market to grab a snack and learn about food. Campus Refuse and Recycling Services (CRRS) informed attendees on how to appropriately sort their food waste. The Student Environmental Resource Center (SERC) and The Green Initiative Fund (TGIF) advertised the potential for an exciting new undergraduate minor: Food Systems Minor.
In the afternoon, the Berkeley Student Food Collective (BSFC) celebrated Food Day with Kombucha pong by the Campanile. BSFC members and guests reflected on past achievements and the bright future ahead.
As food system awareness on campus continues to reach new heights, Food Day is not only a celebration of food education and awareness, but also a celebration of the student activism and campus action that have transformed UC Berkeley’s food culture. Now more than ever, students care about their food being sustainable, and for many Berkeley students, everyday is Food Day.