Project Summary:
Hello! We are a group of five UC Berkeley students attempting to analyze how the food structure works within our school's food and dining program. As the result of various inquiries about the quality of food and levels of sustainability within our Cal Dining system, we decided to explore how the establishment orders food, determines menu options, if they engage in sustainable practices, and their ability to meet student dietary needs. Additionally, we have identified measures the university can take in order to provide sustainable and locally sourced options for less healthy food choices. We interviewed the director of Cal Dining, Shawn Lapean, Christina Voyles (Brand and marketing manager), Michael Laux, (Associate Director of Dining Administration), and Sarah Atkinson (Cal Dining Sustainability Director). We have spoken to several campus groups working on food projects framing green spaces as “edible spaces" and what form they could take at Berkeley in Cal Dining’s operations. Discussions with local farmers have illuminated possibilities for collaborations that may meet university needs. On this website, you will find the strengths and weaknesses of Cal Dining, as well as opportunities to improve its programs and interactions with the local food community. We hope that with this information we can share what Cal Dining has to offer and provide increased transparency.