The Pathway to Sustainable The Pathway to Sustainable Campus Food SystemsCampus Food Systems

UCSC Case StudyUCSC Case Study

UC Santa CruzUC Santa Cruz

• Establishing a Establishing a Collaborative Working Collaborative Working GroupGroup

• Building Campus Building Campus Community BridgesCommunity Bridges

• Supporting Community Supporting Community Food System NetworksFood System Networks

• Moving Towards a Moving Towards a Sustainable campus Sustainable campus Dining Service Dining Service

Why is the purchase of Why is the purchase of “sustainable food” a priority“sustainable food” a priority•To provide students with healthier, fresher To provide students with healthier, fresher

food food •To support and strengthen local economiesTo support and strengthen local economies •To reduce the use of fossil fuels and CO2 To reduce the use of fossil fuels and CO2

emissionemission•To reduce local use of chemical fertilizers To reduce local use of chemical fertilizers

and pesticidesand pesticides•To support socially responsible treatment of To support socially responsible treatment of

farmworkers farmworkers •To support producer cooperatives in the To support producer cooperatives in the

global south through purchase of Fair Trade global south through purchase of Fair Trade goodsgoods

How did we get here?How did we get here?

ForcesForcesThe purchase of sustainable food reflects changes in The purchase of sustainable food reflects changes in American food preferences and values and is an American food preferences and values and is an emerging trend on college and university campuses emerging trend on college and university campuses across the United Statesacross the United States

OpportunitiesOpportunitiesAfter a six month student campaign to “dump After a six month student campaign to “dump SodexhoSodexho”, ”, thethe administration ended its 30-year administration ended its 30-year contract with the corporation in June 2004, allowing contract with the corporation in June 2004, allowing Dining Services to contract directly with suppliers for Dining Services to contract directly with suppliers for the first time. This transition to an “in-house” the first time. This transition to an “in-house” service structure allowed sustainable agriculture service structure allowed sustainable agriculture and social justice advocates an in-road to working and social justice advocates an in-road to working with the UC administration to design a more with the UC administration to design a more sustainable food systemsustainable food system..

How did we get here?How did we get here?ResourcesResources

•UC Santa Cruz is a world-renowned academic leader in UC Santa Cruz is a world-renowned academic leader in sustainable food systems, and the home of the “Farm,” a sustainable food systems, and the home of the “Farm,” a training and research center for Agroecology. training and research center for Agroecology.

•Many students and faculty had previously worked on Many students and faculty had previously worked on sustainable food system issues and were anxious to use sustainable food system issues and were anxious to use their knowledge to bring “sustainable food” to the campus. their knowledge to bring “sustainable food” to the campus.

•The proximity of UC Santa Cruz to organic farms that grow The proximity of UC Santa Cruz to organic farms that grow a variety of produce year-round ensures an abundant a variety of produce year-round ensures an abundant supply of local organic produce and the support of local supply of local organic produce and the support of local organic farmers.organic farmers.

ProcessesProcesses •Collaboration, student organizing and outreach, and Collaboration, student organizing and outreach, and

ongoing student education facilitated acceptance and ongoing student education facilitated acceptance and support of sustainable food by both Dining Services and support of sustainable food by both Dining Services and students.students.

The Campus Food System The Campus Food System Working GroupWorking Group

• CFSWG is one of many active groups that arose out of CFSWG is one of many active groups that arose out of the 2004 Campus Earth Summitthe 2004 Campus Earth Summit

• Its members include environmental and social justice Its members include environmental and social justice activists, students, faculty, staff, administration, and activists, students, faculty, staff, administration, and community memberscommunity members

• Prior to the Earth Summit, some of its members had Prior to the Earth Summit, some of its members had already been working to lay the ground work for a already been working to lay the ground work for a more sustainable campus food systemmore sustainable campus food system

• The group’s goal is to bring local organic food produced The group’s goal is to bring local organic food produced by socially responsible operations to UCSC dining halls by socially responsible operations to UCSC dining halls and to create a sustainable campus food systemand to create a sustainable campus food system

Food Systems Working Group Food Systems Working Group StructureStructure

FSWGSteering

Committee

Outreach & EducationSubcommittee

Guidelines & PolicySubcommittee

FSWG Advisory

Board

Organizational Reps and Individual Members

Food Systems Working Group Food Systems Working Group Make-upMake-up

• Advisory Board Members:Advisory Board Members:

• Jim Leap, CASFS Farm ManagerJim Leap, CASFS Farm Manager

• Brett Melone, ALBA Organics, MBOFCBrett Melone, ALBA Organics, MBOFC

• Melanie Dupuis, Faculty, SociologyMelanie Dupuis, Faculty, Sociology

• Phil Howard, CASFS, ResearcherPhil Howard, CASFS, Researcher

• Jan Perez, CASFS, ResearcherJan Perez, CASFS, Researcher

• Candy Berlin, CUHSCandy Berlin, CUHS

• Yvonne Macon, PurchasingYvonne Macon, Purchasing

• Julie Guthman, Faculty, CMMUJulie Guthman, Faculty, CMMU

• Marisol Assetta, BFBL Coordinator, Marisol Assetta, BFBL Coordinator, CAFFCAFF

• Terrence Welch, Pinnacle Brand, Terrence Welch, Pinnacle Brand, MBOFCMBOFC

• Participating Organizations:Participating Organizations:

• Center for Agroecology & Sustainable Center for Agroecology & Sustainable Food Systems Food Systems

• Program In Community & AgroecologyProgram In Community & Agroecology

• Students for Organic SolutionsStudents for Organic Solutions

• Friends of the Farm & GardenFriends of the Farm & Garden

• Community Agroecology NetworkCommunity Agroecology Network

• Santa Cruz Food Systems NetworkSanta Cruz Food Systems Network

• UCSC Dining ServicesUCSC Dining Services

• UCSC PurchasingUCSC Purchasing

• Education for Sustainable Living Education for Sustainable Living ProgramProgram

• CSSC UC FoodsCSSC UC Foods

• Monterey Bay Organic Farmers Monterey Bay Organic Farmers Consortium Consortium

• Community Alliance for Family Community Alliance for Family FarmersFarmers

FSWG PrioritiesFSWG Priorities

The top priorities that emerged from the 2004 & The top priorities that emerged from the 2004 & 2005 2005

Campus Earth Summit were:Campus Earth Summit were:

•To develop guidelines for purchase of socially To develop guidelines for purchase of socially just, organic food by campus dining servicesjust, organic food by campus dining services

•To educate and organize students to demand To educate and organize students to demand socially just, organic food in the dining hallssocially just, organic food in the dining halls

What Were Some of FSWG’s What Were Some of FSWG’s Activities in 2004/05 ?Activities in 2004/05 ?

• Holding farmer/ chef meetings to encourage dialogue Holding farmer/ chef meetings to encourage dialogue and introduce food production managers to the and introduce food production managers to the seasonal available locally.seasonal available locally.

• Holding meetings with Purchasing and Dining Services Holding meetings with Purchasing and Dining Services to discuss purchasing from local farmersto discuss purchasing from local farmers

• Setting up meetings with local farmers to establish an Setting up meetings with local farmers to establish an entity that could meet Purchasing’s contractual entity that could meet Purchasing’s contractual requirements. requirements.

• Helping to facilitate large-scale local organic College Helping to facilitate large-scale local organic College dinner nightsdinner nights

• Assisting student organizations with outreach and Assisting student organizations with outreach and educational events around local and organic food educational events around local and organic food

• Engaging in the Santa Cruz Food Forum and Food Engaging in the Santa Cruz Food Forum and Food Policy Working Group for the CountyPolicy Working Group for the County

GuidelinesGuidelinesIn May 2004, CFSWG drafted preference guidelines and goals to guide In May 2004, CFSWG drafted preference guidelines and goals to guide

Dining Services in bringing “sustainable food” to campus dining halls. Dining Services in bringing “sustainable food” to campus dining halls. – Buy local:Buy local: local food is grown within a 250-mile radius of Santa Cruz. local food is grown within a 250-mile radius of Santa Cruz. – Buy seasonal:Buy seasonal: seasonal produce is produced locally during a given seasonal produce is produced locally during a given

time of the year. time of the year. – Buy certified organic: Buy certified organic: chemical residues on non-organic food may chemical residues on non-organic food may

be harmful to human health. be harmful to human health. – Buy humanely produced animal products: Buy humanely produced animal products: humanely produced humanely produced

animal products are cage free, range fed, and anti-biotic free. animal products are cage free, range fed, and anti-biotic free. – Buy direct:Buy direct: cultivating closer relationships between producer and cultivating closer relationships between producer and

consumer helps to eliminate middlemen, deliver more income at the consumer helps to eliminate middlemen, deliver more income at the farm level, and empower producers. farm level, and empower producers.

– Buy certified fair trade: Buy certified fair trade: certified fair trade products are produced certified fair trade products are produced according to an established set of social criteria. according to an established set of social criteria.

– Buy worker supportive food products: Buy worker supportive food products: worker supportive products worker supportive products are purchased from companies that incorporate one or more of the are purchased from companies that incorporate one or more of the following: 1) have a unionized work force; 2) have a orientation following: 1) have a unionized work force; 2) have a orientation towards social justice 3) actively seek to build the capacity of their towards social justice 3) actively seek to build the capacity of their workersworkers

Features of a Sole Source Features of a Sole Source Contract with Local Organic Contract with Local Organic

FarmersFarmers• One entity –Alba Organics representing the One entity –Alba Organics representing the

Monterey Bay Organic Farming Consortium Monterey Bay Organic Farming Consortium (MBOFC)(MBOFC)

• All growers in the consortium are certified All growers in the consortium are certified organic (documented chain of custody allows organic (documented chain of custody allows produce to be tracked back to the field source)produce to be tracked back to the field source)

• All produce offered is grown within 250 miles of All produce offered is grown within 250 miles of Santa Cruz, primarily in the Monterey Bay AreaSanta Cruz, primarily in the Monterey Bay Area

• All 7 farms in MBOFC have agreed to a All 7 farms in MBOFC have agreed to a cooperative research relationship with the cooperative research relationship with the University.University.

Where are we now?Where are we now?•Last year Direct Fair Trade coffee and a few organic Last year Direct Fair Trade coffee and a few organic

produce items were offered in the dining halls.produce items were offered in the dining halls.

•This year locally grown organic produce, including apples, This year locally grown organic produce, including apples, green beans, beets, broccoli, carrots, chard, onions, peas, green beans, beets, broccoli, carrots, chard, onions, peas, and heirloom tomatoes will be served.and heirloom tomatoes will be served.

•A “sole source” contract with a local farmer’s collaborative A “sole source” contract with a local farmer’s collaborative we created has been delivering to campuswe created has been delivering to campus

•Biodegradable cutlery and materials are being usedBiodegradable cutlery and materials are being used

•A pulper machine was introduced to one of our dining hallsA pulper machine was introduced to one of our dining halls

•With energy retrofitting Dining Services was awarded With energy retrofitting Dining Services was awarded thirteen thousand dollars last summerthirteen thousand dollars last summer

•FSWG sponsors many educational outreach events on FSWG sponsors many educational outreach events on campuscampus

•We assist with the Annual County Food Forum and other We assist with the Annual County Food Forum and other community eventscommunity events

Education & Outreach Education & Outreach

• College NightsCollege Nights• Organic Taste testsOrganic Taste tests• Speakers/Field tripsSpeakers/Field trips• Innovative academic curriculum programsInnovative academic curriculum programs

College NightsCollege Nights

• Linking Farmer to Chef Meetings with Linking Farmer to Chef Meetings with Dining Service EventsDining Service Events

• Working with College Activity and Working with College Activity and Program OfficesProgram Offices

• Planning Fun and Engaging Planning Fun and Engaging Programs!Programs!

Organic Taste TestsOrganic Taste TestsAt Cowell & College 8At Cowell & College 8

• Tactile Tactile EngagementEngagement

• Working with Working with Dining Halls and Dining Halls and Activity OfficesActivity Offices

• Fun and Light-Fun and Light-heartedhearted

Curricular EnrichmentCurricular Enrichment

Courses:Courses:• ESLP ARTESLP ART• College 8 Core College 8 Core

Course: Course: Sustainability Sustainability Service Projects Service Projects

• Center for Center for Teaching Teaching Excellence GrantExcellence Grant

Education for Sustainable Education for Sustainable Living ProgramLiving Program

• Lecture class of 225 Lecture class of 225 with 9 Action with 9 Action Research Teams Research Teams (ARTs)(ARTs)

• 16 Students in the 16 Students in the Food System ARTFood System ART

• Funding through the Funding through the Campus Campus Sustainability Sustainability Council and FSWGCouncil and FSWG

Course FociCourse Foci

We Learned about:We Learned about:• The conventional The conventional

agrifood systemagrifood system• Issues of pesticide Issues of pesticide

drift and exposure in drift and exposure in agricultureagriculture

• The Organic The Organic MovementMovement

• And the larger And the larger Alternative Agro-food Alternative Agro-food system movement system movement

Activities of the ART Activities of the ART Section:Section: • Organic College NightsOrganic College Nights

• Strawberry Taste TestsStrawberry Taste Tests

• Farm tours: Blue Heron & Swanton Farm tours: Blue Heron & Swanton BerryBerry

• Food System Working Group MeetingsFood System Working Group Meetings

• Student Food Oriented Group Student Food Oriented Group MeetingsMeetings

Campus Food Systems Campus Food Systems AssessmentAssessment

Project Areas of Focus:Project Areas of Focus:

• Past—labor, purchasing, waste Past—labor, purchasing, waste reductionreduction

• Present—purchasing/labor, student Present—purchasing/labor, student perspective, & waste reduction perspective, & waste reduction

• Future—What staff and students Future—What staff and students would like to see..would like to see..

• Resource—funding for future Resource—funding for future sustainability efforts.sustainability efforts.

C8 Sustainability Service C8 Sustainability Service ProjectsProjects

• 355 Freshman participants355 Freshman participants

• 4 Projects to select from based on 4 Projects to select from based on the food systemthe food system

• Building the capacity for “food Building the capacity for “food citizenship”citizenship”

CLEI 90Garden Course

CASFSUCSC Farm

CLEI 80ACore Course

CLEI80 CLEIC80A

Food SystemsWorking Group

PICALiving/Learning

ENVS 91 FAgroecology

ENVS 191 FAgroecology

ESLP CLEI 61/161Action Research

Academic Integration and Assessment Project Team

CTE Grant

Food Citizenship InitiativeFood Citizenship Initiative

Food System Network for Food System Network for Santa CruzSanta Cruz

• Food ForumFood Forum

• Funding Support:Funding Support:

a) Food Foruma) Food Forum

b) Santa Cruz b) Santa Cruz County Food System County Food System Network Website: Network Website: www.scfoodsystem.owww.scfoodsystem.orgrg

What we learnedWhat we learned

•Collaboration, organizing, outreach, and Collaboration, organizing, outreach, and education were successful strategies education were successful strategies

•Ongoing education of students and Dining Ongoing education of students and Dining Services is criticalServices is critical

•Communication with all stakeholders is a Communication with all stakeholders is a difficult process that must be difficult process that must be constructively addressed constructively addressed

•Securing funding has been helpful in Securing funding has been helpful in expanding our action steps and expanding our action steps and educational eventseducational events

Next stepsNext steps

•Securing UCOP support for purchase of “socially just” food Securing UCOP support for purchase of “socially just” food and a statewide policy for purchasing, Waste reduction, and and a statewide policy for purchasing, Waste reduction, and green facility standards for campus dining systems (CSSC-UC green facility standards for campus dining systems (CSSC-UC Foods). Foods).

•Continuing to educate meal plan holdersContinuing to educate meal plan holders•Addressing the costs of purchasing more sustainably Addressing the costs of purchasing more sustainably

produced foodproduced food•Continuing to work with local farmer’s collaborative, MBOFCContinuing to work with local farmer’s collaborative, MBOFC• Following through with our commitment to secure direct Following through with our commitment to secure direct

marketing relationships with local dairies and other marketing relationships with local dairies and other sustainable food suppliers with Dining Services sustainable food suppliers with Dining Services

•Cultivating a steady rise in sustainable purchasing each year Cultivating a steady rise in sustainable purchasing each year as student demand for sustainable food and the capacity of as student demand for sustainable food and the capacity of local farmers to supply the University growlocal farmers to supply the University grow

•Looking at how we can work with campus groups who will Looking at how we can work with campus groups who will focus on the “outputs” of the dining hallsfocus on the “outputs” of the dining halls

ResourcesResources

• UC Santa Cruz UC Santa Cruz Dining Services Dining Services http://www.housing.ucsc.edu/houshttp://www.housing.ucsc.edu/housing/Dining_Main.htmling/Dining_Main.html

• UCSC Food UCSC Food Systems Working Systems Working Group Group http://www.ucscsec.org/blueprint_http://www.ucscsec.org/blueprint_and_summit/FSWG.htmland_summit/FSWG.html

PowerPoint produced by:PowerPoint produced by:Linda Wallace, UCSC Food Systems Working GroupLinda Wallace, UCSC Food Systems Working Group

Sociology Graduate Student ( Sustainable Development) Sociology Graduate Student ( Sustainable Development) Contact info: lindalwallace@earthlink.netContact info: lindalwallace@earthlink.net

Tim Galarneau, UCSC Food Systems Working Group Tim Galarneau, UCSC Food Systems Working Group CSSC Statewide Sustainable Food Systems AdvisorCSSC Statewide Sustainable Food Systems Advisor

Contact info: solseeker3@aol.comContact info: solseeker3@aol.com