UC Food Services
UC's Food Services has incorporated many sustainability initiatives into on-campus dining.
- Food Focus Committee: Food Services hosts a monthly meeting that anyone can participate in to provide feedback on dining options at UC. Meetings are held the second Thursday of each month.
- Trayless Dining: Beginning in Fall 2008, UC implemented trayless dining service to reduce wasted food.
- Local Food: UC purchases produce from a purveyor that deals with local farms in the community. Produce items that thrive locally (apples, tomatoes, melon, squash, etc.) are grown in our region.
- Sustainable Seafood: All seafood offered at UC is sourced sustainable in conjunction with the Monterey Bay Aquarium Seafood Watch Program.
- Vegetarian Options: A designated vegetarian entree is offered at each meal at the "Vegetarian Corner" station. The majority of other stations offer menu options prepared with ingredients selected by the diner, creating the opportunity to customize vegetarian versions.
- Meatless Mondays: In addition to daily vegetarian options, the third Monday of CenterCourt's menu rotation offers mostly meatless options. Signs highlighting those options are posted at all the food stations with information on the environmental and health benefits of eating less meat.
- On-campus Ingredients: Mick & Mack's Contemporary Cafe has a small herb garden located on the TUC patio. The restaurant encorporates these tems into their menu and food preparation as much as possible.
- Cooking Oil: A cooking oil filtration system is used and spent oil is recycled.