Cal Dining Representative
Sarah Atkinson
Sustainability Coordinator
[email protected]
Sustainability Coordinator
[email protected]
Future Goals of Cal Dining
Cal Dining has a number of programs in the works that reflect their commitment to adopting sustainable practices:
- Movements to make certain retail locations to be 100% local within the next 1-3 years
- Cal Dining is moving towards zero waste by 2020, currently they've achieved 80% of their current goal.
- Educating employees about composting and recycling
- Cal Dining hopes to grow a 100% organic garden near Clark Kerr and hopes to utilize the food grown from the garden into their daily menus.
- The Student Organic Garden Association (SOGA) hopes to collaborate with Cal Dining in the near future and donate their food grown for use by Cal Dining.
To see Berkeley's food ranking, please click the button below:
Cal Dining Sustainability Achievements
- First four green certified buildings on Cal's campus, including all residental dining locations
- First university organic certification and 100% organic salad bars in all residential dining locations
- Purchase environmentally friendly items, such as cleaning products, biodegradable take out conntainers, cups, and plastic utensils
- Provide 100% made in the USA uniforms and pay a living wage
Chews to Reuse Program
With just 3 meal points, students can choose to take aout a reusable to-go box. Students can then return the reusable box the next time they are at a dining location and receive a new resuable container. The process keeps repeating and instead of wasting more money and killing landfills with outdated boxes, the student can choose to reuse containers all year long. The next time you eat remember to grab that pretty green box!
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Green Business Certified
Crossroads, Clark Kerr, Foothill, and Cafe 3 are the first on only building on Berkeley's campus to go green. The state of the art faciltiies include many features including but not limited to:
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Organic Certification and Distribution
Supporting Local Food
Cal Dining provided students with a local food day sourcing all ingredients within a 250 miles radius. The map below illustrates the areas that food was purchased from.