University of California, Los Angeles
OP-6: Food and Beverage Purchasing

UCLA, along with the other nine campuses in the University of California system, developed a Sustainable Foodservices Practices Section of the UC Policy on Sustainable Practices. Sustainable Foodservices Practices Policy Guidelines As of June 2009, the University of California has established foodservices practices goals for all campuses that foster sustainability. The Sustainable Foodservices Practices Policy Guidelines have established an overreaching goal for all UC Campus Foodservice Operations (self-operated, franchise operated, or contract operated) to acquire 20% sustainable food products by 2020. Each campus will track their percentage of food budget spent on sustainable products, outline their goals, and provide a report to the Office of the President. These guidelines define Sustainable Food as meeting one of seventeen criteria, including locally grown, Fair Trade, humanely raised, Certified Organic, and Seafood Watch recommended. These guidelines will continue to be reviewed and updated by the UC Sustainability Steering Committee. UCLA Dining Services is assessing its current food purchases and is formulating a plan to reach the UC Foodservices Sustainability Policy goal of 20% sustainable food purchases by 2020. Housing & Hospitality Services : www.sustain.ucla.edu/campus/article.asp?parentid=8394