UC Food Service

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UC Food Service Sustainability Actions

Plant-Forward Menu Options

UCR Dining Services offers 20% vegan and 30% vegetarian menu options, supporting a plant-forward approach to sustainable dining.

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Sustainable Food Procurement

21% of food purchases qualify as sustainable, sourced from organic, fair trade, local, and hormone-free suppliers.

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Food Waste Composting

UCR composts 250 tons of food waste each year as part of waste reduction efforts.

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Cooking Oil Recycling

UCR recycles 100% of cooking oil and coffee grounds, with dedicated receptacles for sustainable procurement practices.

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About UC Food Service

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