Overview
Food systems play a significant role in climate change, biodiversity, land use, water consumption, and community health. As universities work toward sustainability goals, many campuses are exploring ways to reduce the environmental impact of food production while maintaining affordable, nutritious, and accessible dining options.
At UC Santa Cruz, Dining Services continues to expand sustainable dining initiatives through plant-forward menu development, food waste reduction programs, reusable dining systems, and innovative approaches to food sourcing and preparation.
What Is a Plant-Forward Food System?
A plant-forward food system emphasizes fruits, vegetables, grains, legumes, nuts, and other plant-based foods while reducing reliance on resource-intensive animal products. Plant-forward approaches do not necessarily require individuals to become vegetarian or vegan. Instead, they focus on increasing access to sustainable food choices and making those choices easier and more appealing.
Examples include:
- Expanding vegan and vegetarian menu options
- Increasing the use of legumes and whole grains
- Reducing food waste
- Supporting local and sustainable agriculture
- Incorporating alternative proteins and innovative ingredients
Sustainable Dining at UCSC
UCSC Dining Services has implemented numerous sustainability initiatives aimed at reducing environmental impacts while supporting student health and wellbeing.
According to Executive Chef Ryan Yates:
“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 exploring opportunities to reduce the environmental footprint of menu offerings through recipe development and ingredient innovation.
Yates notes:
“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.”
These efforts complement other campus sustainability programs focused on reducing food waste, increasing reusable dining systems, and improving resource efficiency.
Why Food Systems Matter
Food production affects:
Climate Change
Agriculture contributes to greenhouse gas emissions through food production, transportation, land use change, and waste generation.
Water Resources
Food production requires significant water inputs, particularly for certain crops and livestock systems.
Biodiversity
Agricultural practices influence habitat conservation, soil health, and ecosystem resilience.
Waste Reduction
Reducing food waste can lower emissions while conserving energy, water, and financial resources.
Food Sustainability and Student Choice
Student preferences play an important role in shaping campus dining systems. Dining Services continuously evaluates menu offerings, gathers feedback, and explores opportunities to meet evolving student needs while advancing sustainability goals.
By learning more about food systems and sustainability, students can better understand how individual choices connect to broader environmental outcomes.
Learn More
UCSC Resources
- UCSC Dining Services
- UCSC Sustainability Office
- UCSC Farm & Garden Program
- UCSC Basic Needs Program
Additional Resources
- UC Sustainability Report
- Plant Based Universities
- Greener by Default
Upcoming Opportunities
Watch for future Climate Action Network (CAN) events and Lunch & Learn programs focused on sustainable food systems, climate action, and campus sustainability initiatives.