Food Day Dining

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

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