Sourcing sustainable food for students is a success

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The UC system's goal to purchase 20 percent of its food from sustainable sources by 2020, one of the efforts connected to the UC Global Food Initiative, has already been achieved four years early, reported Scott Thill on Civil Eats.

The residence dining halls purchased 22 percent of their food from sustainable sources and five UC medical centers have reached 20 percent.

"I think our challenge going forward is realizing that 20 percent is considered a minimum-level threshold," said Tim Garlarneau, co-chair of the UC Sustainable Food Service Working Group and co-chair of the UC Global Food Initiative's Food Access and Security Subcommittee.

One way the article suggested to make more progress in sustainable food procurement is to purchase popular foods – like coffee – from growers in California, where the bean isn't typically grown. UC Cooperative Extension advisor Mark Gaskell said that he expects to see more coffee plantings and increased overall coffee acreage in central and southern California.

“This will always be a niche crop on small farms in California destined for high-value niche markets, but fortunately we have clearly demonstrated that very high-quality coffee can be produced in California,” he said.

Garlarneau notes that crops like coffee and bananas are better grown and sourced fairly from abroad while UC focuses on local sources for California-grown foods.

Systemwide coordination for purchasing higher costing food products (such as meats) that can meet campus and medical center specifications and demonstrate increased sustainability will require going out to bid to larger entities to meet the demand. As an example, Garlarneau shared UC's Sea to Table commitment to support small-scale fisherfolk to complement larger company offerings of sustainable tunafish and other seafood.