See what UCLA Dining Services is doing to improve our campus ‘foodprint’ in the dining halls—and beyond. Explore additional facts and sustainability reports here.
- Green Mondays Campaign
- Two non-meat entrées served at each residential restaurant
- Certified Green Restaurants
- Bruin Plate
- Rendezvous
- Tray-free Dining Benefits
- Reduced water use from washing
- Reduced energy use needed to heat water
- Reduced food waste
- Purchasing
- Currently, Dining sources approximately 19% of total food purchases from sustainable sources (2015-2016)
- This sustainable food includes local milk, local fruits, USDA organic fruits and vegetables, and exclusively cage-free, humanely raised eggs
- Composting & Recycling
- More than 50 tons of compostable materials are diverted from the landfill each month through a commercial composting program
- Dining Services generates on average 400 gallons of used cooking oil each month; the used oil is picked up and recycled into biodiesel by a third party company
- At all four residential restaurants, food scraps from food preparation (e.g. egg shells, vegetable trimmings, etc.) and the post-consumer waste (food left on plates) are separated from non-compostable waste and sent to a composting facility
- All to-go items at Cafe 1919 can be composted—except for chip bags (which go in the trash)
- Almost all to-go packaging is either compostable or recyclable
- Different bins are available all over the hill for composting, recycling, and trash
- Fair Trade
- UCLA was designated a fair-trade university in May 2016
- Read the Daily Bruin article here
