[et_pb_section fullwidth=”on” specialty=”off”][et_pb_fullwidth_menu admin_label=”Fullwidth Menu” menu_id=”17″ background_color=”#738fbe” background_layout=”dark” text_orientation=”left” /][/et_pb_section][et_pb_section][et_pb_row][et_pb_column type=”4_4″][et_pb_text admin_label=”Text”]


  • 10% of produce purchases organic and locally grown.
  • Created new distributor agreements with the local farmer’s market and other local farmers.
  • Purchase sustainably harvested seafood.
  • Purchase ENERGY STAR food service equipment.
  • 100% of disposable serviceware products are compostable.
  • 100% of recyclable materials in dining operations are recycled.
  • 8,000 gallons of used cooking oil recycled into biodiesel.
  • 100% of pre-consumer food waste is composted.
  • Formed the Community Sustainability Committee with members from campus, local non-profits, and local farmers.
  • Student Fellowship Intern program.
  • Created seasonal menu offering. The 2013-2014 sustainable food procurement assessment calculated 35% sustainable food purchases, over $2 million from $6 million in purchases.
  • This year 40% of Dinning Commons total produce purchases were grown and distributed within 150 miles of campus, from 52 local sustainable farms (grown organically and/or without sprays or pesticides.
  • In 2013/2014 23% of produced purchased was organic With composting and recycling efforts this year, we show a diversion rate of 94.33% from the landfill.
  • Composted all disposables used in dining commons, Concessions & Catering
  • In 2012 all four Dining Commons, Special Events Catering and Concessions satisfied stringent standards set by the Santa Barbara County Green Business Program (http://www.greenbizsbc.org/certrestaurant.php) and were certified as Green Businesses.


  • Dairy: 5.8% of purchases were organic
  • Non-Carbonated Beverages: 16.3% of purchases were organic
  • Paper: 87.4% of paper products purchased were compostable
  • Bread: 79.4% of purchases were organic and or local, or both
  • Meat: 19.4% of purchases were organic, natural, grass fed, or seawatch safe
  • Coffee: 96% of purchases were organic, Fair Trade, or a combination of both
  • Produce: 75% of purchases were local, organic, or natural
  • Opened Root 217, the first retail sustainable dining unit on campus. Awarded ‘Best Practices’ in 2012 by the California Higher Education on Sustainability conference committee.
  • In 2012 Achieved Santa Barbara Green Business Certification for all 10 of the UCen’s dining or kitchen units