Nearly a Quarter of Food Purchases at UC-Davis Are Sustainable

Number is 29% for the residential dining component and 23% for the entire dining program.

Over the 2013/2014 fiscal year, 23% of all food purchases made by the University of California-Davis Dining Services were locally grown and/or sustainably produced. The school utilizes the criteria listed by the University of California within the Sustainable Practices Policy guidelines to determine percentages of sustainable food purchases made each year.

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.