About Food Services
Join the Food Feedback Committee
Let us know how UC Food Services can make your dining experience better by joining us and fellow students for a Food Feedback Committee meeting. The committee meets monthly during fall and spring semesters.
Free food is available every meeting and all attendees will receive a $10 Mick & Mack's Gift Certificate.
Committee meetings are limited to the first 20 students. Reserve your spot by email to Katy Wahlke at: firstname.lastname@example.org
Attendees must be Residential Meal Plan or Campus Dining Pass holders.
Meeting dates for the 2017-2018 academic year Expand
|Wednesday, Sept. 13||4:30 p.m.||Mick & Mack's Café|
|Wednesday, Oct. 11||4:30 p.m.||Mick & Mack's Café
|Wednesday, Nov. 8||4:30 p.m.||Mick & Mack's Café
|Wednesday, Jan. 10||4:30 p.m.||Mick & Mack's Café
|Wednesday, Feb. 14||4:30 p.m.||Mick & Mack's Café
|TBD||4:30 p.m.||Mick & Mack's Café
|Wednesday, Apr. 11||4:30 p.m.||Mick & Mack's Café
Our Commitment to Sustainability
UC 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 Wednesday of each month.
UC practices trayless dining service to reduce wasted food and water use.
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. Approximately 65% of annual dining services purchases are sustainable food (e.g., local, and/or certified organic/cage free/humane and/or certified Fair Trade).
All seafood offered at UC is sourced sustainable in conjunction with the Monterey Bay Aquarium Seafood Watch Program.
Vegan & Vegetarian Options
A designated vegan entree is offered at each meal at the "Vegan Corner" station. The majority of other stations offer menu options prepared with ingredients selected by the diner, creating the opportunity to customize vegetarian versions.
Mick & Mack's Contemporary Café has a small herb garden located on the TUC patio. The restaurant incorporates these items into their menu and food preparation as much as possible.
A cooking oil filtration system is used and all spent oil is recycled via Restaurant Technologies, Inc (RTI).
In August 2013, a pilot project was created to collect food waste from MarketPointe@Siddall for composting by a third party commercial composting facility. Spent coffee grounds from all on-campus Starbucks locations and several other cafes and markets are also collected for composting.
Compostable To-Go Containers
Available for the to-go food option at Stadium View Café, all containers are made from compostable materials. This program eliminates the use of approximately 12,500 Styrofoam containers each year.
Plastic Bag Campaign
Plastic bags were eliminated from the Catskeller meal exchange area.
Tork Xpressnap reduces napkin usage by at least 25% compare to traditional dispenser systems. Our compostable napkins are 100% recycled with the message pre-printed with the claim “100% recycled, Save the environment, one napkin at a time.”
Director of Food Services
Program Director, Food Services
Senior Food Service Director, CenterCourt
Assistant Food Service
Mary Beth Coil
Director of Catering
Assistant Food Service Director, MarketPointe
Assistant Director of Catering
Assistant Financial Controller
District Finance Manager
Production Manager, MarketPointe
District Executive Chef
Resident District Manager
Director of Operations
Food Service Manager
Food Service Director, Retail
Supervisor, Mick & Mack's Café