
Food and Dining
UC Commitment
- Procure 20% sustainable food products for campus and medical foodservice operations.
Highlights
- Housing*Dining*Hospitality launches Rooted in Flavor initiative that promotes principles of healthy and sustainable menus.
- In fiscal year 2021–22, an estimated 31% of UC San Diego’s total food and beverage spend was considered sustainable. Housing*Dining*Hospitality features include:
- All coffee and sugar sold at the markets and dining locations are Fair Trade Certified
- All eggs used in HDH facilities are cage-free
- Seafood is sourced from certified Marine Stewardship Council (MSC) or certified by the Monterey Bay Aquarium Seafood Watch
Campus Actions
- Campus and medical center food purchases are on track to procure 30% sustainable food products. We are a Fair Trade University and one of the most "vegan-friendly" large schools.
- Opened in February 2015, the Triton Food Pantry provides discreet service to UC San Diego students in need of food.
- Sixty-Four North purchases sustainably and locally sourced food.
- Two Price Center restaurants—Starbucks and Santorini Grill—are Green Restaurant Certified by the Green Restaurant Association (GRA). GRA standards provide a transparent way to measure each restaurant’s environmental accomplishments while paving the way for the next steps toward increased environmental sustainability.
- Housing*Dining*Hospitality launched the Triton2Go Mobile Ordering App and Reusable Container Program in Fall Quarter 2020, which as diverted over containers from the landfill.
Community Gardens
UC San Diego has several campus gardens and one San Diego community garden that promote education and growing sustainable food and local produce. Students can grow their own fruits and vegetables on campus.
Choose Vegetarian and Vegan Options
- University Centers
- The Food Co-op This vegan and vegetarian only student-run food store features a fresh, organic salad bar, bagels, bulk trail mix, soups and a variety of other foods and beverages. They are also featuring The Hare Krishna Temple located in the storefront, serving lunch only on Wednesdays from 11:30 a.m. to 2 p.m. Their Indian-style food includes Jamaica Water, lemonade, rice and vegetables, Halvah (Indian pastry), Spinach Masala and Minestrone Stew.
- Housing*Dining*Hospitality Markets and restaurants have vegan and vegetarian options available daily with menus Rooted in Flavor. Specific vegan and vegetarian items may vary by location and time of year. HDH dining locations also offer whole grain alternatives to your meal. View menus, hours and nutrition information.
Tips for Eating Healthy, Organic, Locally-Grown Food on a Budget
- 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.
- 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.
UC-Wide Actions
Global Food Initiative
The University of California Global Food Initiative addresses one of the critical issues of our time: how to sustainably and nutritiously feed a world population expected to reach eight billion by 2025.
Global Food Initiative Fellowship
The UC President’s Global Food Initiative Student Fellowship Program funds student-generated research, related projects or internships that focus on food issues. See a list of fellows.
Resources
- Farmers’ Markets: Town Square, San Diego County, CA
- UC San Diego Vegan & Veg Restaurant Guide (PDF)
- Good Food on a Tight Budget Shopping Guide (PDF)
- How to Eat Organic on a Budget
- Garden of Eden Community Supported Agriculture
- Fair Trade shops
- Reading Lists