As part of UCSC’s ongoing commitment to sustainability, Dining Services continues to expand plant-based dining options and explore new ways to reduce the environmental impact of campus food systems.

According to information shared with the UCSC Climate Action Now (CAN) community, more than half of current dining hall menu offerings are vegan, with additional plant-forward initiatives planned for the coming academic year.

Executive Chef Ryan Yates highlighted several recent developments:

“Today, more than half of our menu offerings are vegan, with that percentage increasing seasonally in some cycles. We continue to expand plant-forward dining through legumes, mushrooms, alternative proteins, and emerging ingredients such as koji and mycelium-based products.”

Dining Services is also working to reduce beef consumption in certain menu categories. Looking ahead to Fall 2026, Yates noted:

“As part of our Fall 2026 menu development, we are also reducing beef utilization by roughly 30% in one category (all dining hall burgers) being replaced with vegetables.”

The discussion emerged from a broader conversation among faculty, staff, and sustainability advocates about plant-based dining, food waste reduction, and climate-conscious food systems. Sustainability staff also noted that UCSC Dining has been increasing plant-based purchasing and continues to evaluate opportunities for further progress. Last year, approximately 23% of UCSC’s food and beverage purchases were plant-based, totaling roughly $3.5 million.

In addition, Assistant Director of Sustainability Ellen Vaughan announced plans for a Fall 2026 Lunch & Learn event where Dining Services will share more information about current sustainability initiatives, future goals, and opportunities for campus engagement.

As UCSC continues working toward its sustainability and climate goals, Dining Services remains an important contributor through menu innovation, food waste reduction efforts, and increased access to plant-based options for the campus community.