Sustain UCSD

Campus and medical center food purchases are on track to be 25% sustainable by 2016 and 30% by 2020.

Spotlight: Campus Farms and Gardens

spring planting

During spring planting at the Pepper Canyon Urban Farm, students Dana Roth and Keegan O’Neal learn sustainable farming practices.

With three organic plots, students and campus community members are learning how to grow healthful, sustainable food.

  • The Pepper Canyon Urban Farm encompasses 8,800 square feet where volunteers learn to grow wholesome food in urban and suburban settings. Produce from the Urban Farm is intended for sale on campus.
  • UC San Diego’s quarter-acre, student-operated organic Neighborhood Community Garden offers students, staff and faculty the ability to lease small plots where they can grow their own herbs, flowers, fruits and vegetables.
  • On a small, sloped patch of earth in the center of UC San Diego's Warren College, Earl’s Garden provides a peaceful retreat where students can reconnect with nature while cultivating organic fruit, vegetables, herbs and even clover for wild rabbits.

More about food

  • During its weekly shutdown period, UC San Diego’s Housing, Dining & Hospitality (HDH) department donates leftover and surplus food to the San Diego Rescue Mission to significantly reduce waste. All HDH dining halls use recycled content napkins.
  • Goals set by the campus sustainable food services work group meet or exceed guidelines established by University of California Policy on Sustainable Practices (PDF). Progress is assessed annually, and campus goals and definitions are reviewed every two years.
  • At least 35% of food purchases by Housing, Dining and Hospitality are certified USDA organic, and 20% come from farms within a 100-mile radius.
  • UC San Diego has the strictest Fair Trade policy of any public university in the U.S.: All coffee, tea and sweeteners available on campus are Fair Trade certified.
  • New and renovated food preparation and storage areas boast energy-efficient appliances.
  • UC San Diego professors across academic disciplines are researching and writing about topics such as social movements for sustainable food, honeybee health, and Fair Trade policies. Courses include Politics of Food and Sociology of Food.

Ongoing projects

  • A Farmers Market brings fresh, locally grown produce to campus every Tuesday from 10 a.m. to 2 p.m. during academic quarters.
  • Students learn healthy cooking during weekly demonstrations at The Zone during academic quarters.
  • Housing & Dining Services’ Farm2U Program brings fresh, seasonal produce and goods to campus residences every Wednesday during academic quarters. Students can use Dining Dollars to purchase healthy local produce.

How to Eat Healthy, Organic and Locally-Grown Food on a Budget

Tips

  • Evaluate your options. Check out the natural foods section at the supermarket, or visit your local natural foods market. You’ll find many items that are comparably priced.
  • Buy seasonal produce. Local farmers' markets are a great source for fresh, seasonal produce.
  • Check for sales and coupons. Many natural products have coupons on the package that can be redeemed at checkout. Two great coupon websites are http://stonyfieldfarms.com and http://mambosprouts.com.
  • Buy in bulk. You can purchase grains, pastas, dried fruits and nuts in bulk isles at local grocery and natural foods stores. No matter how much you buy, you’re not paying for packaging.

Resources