Goals

  • To provide the highest quality, healthy and nutritious foods without additives, pesticides or preservatives.
  • To reduce food and waste generation.
  • To use waste products to generate other sources of energy.
  • To reduce use and depletion of energy sources — gas, electric, water.
  • To educate staff and customers so they can understand the importance of this program and everyone can do their part to help.
  • To reduce transportation of goods — thus reducing energy consumption.
  • Eliminate Styrofoam and all consumer non-compostable packaging
  • Continue to expand partnerships with off-campus organizations in developing food policy and programs on and off campus.
  • Evaluation of data collected by the food bank to assess effectiveness (what’s working and what needs improvement).
  • Expand the service capacity of the AS Food Bank
  • Increase proportion of healthy food provided by food bank to 50% by 2020
  • Decrease the percentage of students that skip a meal at least once a week from 40 % in 2011 to 10% in 2020
  • Work with UCEN and RDS on food distribution to students in need of food items that would otherwise be thrown out.
  • Expand on outreach program led by dining interns to promote climate conscious meal choices throughout the year (current outreach is at key times such as Earth Week)
  • Expand cutting edge policy relevant work linking climate viability, crop production, and food security
  • Launch Associated Students Food Cart
  • Establish a formal lease between the university and the Greenhouse and Garden Project for their space.
  • Expand courses on campus related to health eating and conscious food choices
  • Increase the food purchased from fair trade business, farms direct, and unionized labor
  • Expand Exercise and Sport Science offerings on nutrition and healthy eating; Collaborate with freshman seminar program; work with MCDB professors who currently teach about contemporary nutrition
  • Increase the number of healthy options being offered in dining commons and the UCEN
  • Assessment of cost impact for offering sustainable food
  • Expand collaboration with Harvest S