Give us your feed back - Dining Comment Card
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Winter Break Holiday
2014 Winter Break Housing and Dining Schedule

December 17th - January 5th
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Dining Schedule for winter quarter 2015
2015 Opening Weekend Dining Schedule

Opening weekend: January 3-5
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Love Food, Hate Waste
Reaching Zero Waste is Everyone's Goal

Please try a sample first... and help reduce food waste.
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Sustainability, Social Responsibility, and Community Partnership

UC Santa Cruz Dining takes our commitment to being sustainable seriously. All UC Santa Cruz Dining locations have been awarded the Green Business certification by the City of Santa Cruz. We believe a successful business is dependent on a healthy environment and we are actively working to show our environmental responsibility. Come join us on our journey toward a greener campus.

   
Real Food-logo
Real Food Challenge:
February 2012, Chancellor Blumenthal signed The Real Food Campus Commitment, pledging UC Santa Cruz to purchase food that not only truly nourishes but also acknowledges producers, consumers, communities, and the earth. Real Food is food that is produced in a fair, humane, and sustainable manner. UCSC was one of the first colleges in California to sign this aggressive commitment which states that 40% of all food purchases will be “real food” by 2020
Check out our story.
   
UCSC Farm logo
CASFS is the country’s leading university program in sustainable agriculture and food systems.
The 30 acre farm on campus provides our kitchens with seasonal, organic fruits & vegetables. This vibrant farming program also provides internships for students within a living and learning environment. Check out our video.
   
Viridis Aquaponic Growers
Viridis Aquaponic Growers
"(We) are growing locally sustainable food combining the best practices of hydroponics and aquaculture. When the two blend together, a symbiotic balance forms in which nature thrives and produces the purest food grown today."

Viridis is providing our locations with three types of lettuce, chards, heirloom tomatoes, cucumbers, and a variety of other products using 95% less water than field farming, with no synthetic inputs. Beyond Organic - check out the story.

   
Agriculture and Land-Based Training Association logo

Agriculture and Land-Based Training Association (ALBA):
ALBA Organics connects its customers with the highest-quality produce available locally and in season, and offers the opportunity to support small-scale, limited-resource farmers. Serving the greater Salinas Valley, ALBA generates opportunities for farm workers and other low-income people to create organic farm businesses in its small scale incubator programs.

   
Sea to Table logo

Sea to Table
...is a new purchasing program which connects universities and restaurants from around the country with American fishermen.

We provide our purchasing volume of seafood needs which are then directly fished from American fisheries. The noteworthy aspect of this is we’re purchasing under-loved species thus helping to balance the ecosystem from extinction of well-known species. This process also produces the freshest possible fish as it goes from the boat, to direct processing on the docks and finally directly shipped to our warehouse. Visit the sea to table web site.

   
Monterey Bay Area Green Business Program logo
All of the UC Santa Cruz Dining locations have been awarded the Green Business certification by the City of Santa Cruz. We believe a successful business is dependent on a healthy environment and we are actively working to show our environmental responsibility
   
Community Agroecology Network (CAN) Coffee Program logo
Community Agroecology Network (CAN) Coffee Program:
Fair Trade Direct means more money back to the farmers and growers where the coffee is harvested. This pioneering program of campus interns and coffee growers was the start of UC Santa Cruz’s involvement in sustainable food systems. The coffee is robust, rich, and roasted locally. Students prefer this brew over any other brand we have offered. It’s available at the dining halls, Perk Coffee Bars, and Terra Fresca restaurant.
   
Chancellors Challenge logo
Waste Reduction:
Zero Waste events are held throughout the year to bring attention to minimizing our carbon footprint. Uneaten food scraps are collected at dining halls during “waste audits” to help raise awareness about this growing concern. Through friendly competitions, students learn what factors create waste and how to reduce them. Not sure if you will like something? Ask for a sample first… take what you like, but eat what you take.
   
Composting logo
Composting: our composting partnership with Monterey Regional Waste Management  helps us divert over 600 tons annually of food scraps from the landfill and turns it into nutrient-rich compost which is used to replenish the soil and grow more produce. Compostable paper products are used throughout our dining operations. See graph (PDF)
   
Trayless dining helps reduce water consumption on campus
“Trayless” dining:
Trayless dining helps reduce water consumption on campus. In 2008 the trays were removed from the dining halls, which has resulted in reducing overall waste by 35%, as well as reducing cleaning water usage by 1,000,000 gallons per year.
   
Energy and Environmental Design (LEED) Certification logo
UCSC Receives Leadership in Energy and Environmental Design (LEED) Certification
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