UC SAN DIEGO – HOUSING DINING HOSPITALITY
SUSTAINABLE FOOD REPORT
FISCAL YEAR 2010 - 2011
STATUS
OBJECTIVES
Research & Data
Perform study of contract renewals and
appropriateness of requiring deadlines or
specific actions by vendors (Part A – list of
vendors and contract end dates, part B –
indication of level of vendor participation)
Perform study of sustainability of regionally
grown foods, (e.g., suitability of crops to
growth region, seasonality, etc. such as
water intensity)
Develop data tracking tool; track and
annually report the percentage of total food
budget spent on sustainable food
Community education (e.g., field to fork),
labeling local community products, etc.
Sustainable Food Purchasing
Perform feasibility studies as needed to fulfill
UCOP Policy on Sustainable Practices
requirements
A new contract was issued in early 2011 with
US Foods as HDH’s main food vendor. UC
sustainable food requirements were in the
process. HDH Sustainability staff has met with
USF staff on sustainable foods & their
importance to the department.
N/A
Progress is being made with tracking food
purchasing thru Food Pro and with better
understanding by our vendors of what
information we will need.
All HDH dining facilities promote our sustainable
food purchases. In 2010/11 we hosted a weekly
“farm 2 U” market where students could buy
local organic produce with their dining dollars.
Anything that wasn’t purchased by students was
bought by Dining.
No studies were needed this year.
OBJECTIVES
STATUS
Compile information about current sustainable
food purchasing practices from campus
foodservice operations to be posted on-line
Develop standard language for foodservice
operator contracts to codify policy and expand
implementation
This information has been compiled, but not
posted on-line in detail. For FY10/11 HDH
approximately 44% of all food purchased meets
UCOP sustainable food standards.
HDH purchases $609,381 within 250 miles and
$804,577 within 500 miles. We maintain that
100 mile radius is not far enough for us to get a
wide enough variety of foods for our students.
HDH Purchasing team has developed standard
sustainable food language for RFP’s and
contracts.
Incorporate sustainability criteria in the
process of establishing a list of preferred
suppliers of on-site catering services at UCSD
HDH has in-house catering that is included as
part of this report. We do not deal with outside
catering providers.
Develop plan revisions to facilitate goal of
procurement preference for foods grown
within 100 miles
8/14/2011
OBJECTIVES
Education and Related
Sustainable Practices
Increase participation by all foodservice
operators in recycling and composting
programs and other initiatives
Increase campus community awareness of
sustainable foodservice opportunities,
practices and offerings including signage…
Possible strategy: partner with campus
experts to measure community participation
and awareness
Partner as feasible with local schools,
agencies, and businesses
STATUS
In August, 2010 HDH established and
implemented food scrap recycling/composting
collection at all HDH facilities. In the first
academic year this program diverted over 184
tons of food scrap from the landfills. Food
scrap is going to the City of San Diego’s
Greenery.
HDH has Fair Trade signage everywhere we
have fair trade products. We also have signage
to indicate local and organic fruits & vegetables.
All of our menus feature and mention our use of
Cage Free eggs. We feature “table talks”
postcard size education on all tables in dining
facilities & all of our sustainable food programs
are advertised thru the year. This includes our
Meatless Monday program where no meat is
served from the grill at any of our locations.
HDH also gave a green grant to graduate
students living at Mesa Housing who wanted to
start food scrap composting on site within their
community garden.
We partner with our sustainable food providers
to provide education & tastings to our guests.
We partnered (sponsored) with campus
organizations to offer a free showing of the
movie Food Fight and had our Executive Chef
as a speaker on the panel to discuss
sustainable foods after the movie.
HDH staff & Fair Trade committee Chair, Krista
Mays, presented a poster on the process of
developing our Fair Trade University policy at
the Smart & Sustainable Colleges conference
at College Park, MD.
8/14/2011