College Food Systems
• New Campus Food & Garden Guide
for 2012-2013! PDF (4.1 mb)
• Food Systems Working Group
Facebook Page!
The College Food Systems initiative at UC Santa Cruz links the Center’s Farm on the UCSC campus with other local organic farms and with UCSC campus organizations to bring organic produce to the campus dining halls and restaurants, while bringing students to CASFS for sustainable food systems education and engagement. Building on our previous Farm to College project (see below), CASFS is committed to cultivating new research, education, and public service opportunities for UCSC students. The passage of Measure 43 in spring 2010 will create more opportunities than ever for UCSC students to learn about and get involved in food systems activities.
UCSC has been noted by many leading rankings and awards as a prime public national model for the growing “farm-to-college” movement which, like the K–12 farm-to-school movement, is bringing fresh, local produce to student dining halls through direct relationships between farmers and educational institutions. Farm-to-school or farm-to-college arrangements help farmers gain more of the food dollar, benefit local economies, and help students gain access to locally-produced, fresh food.
With CASFS’s longstanding commitment to forwarding a just and sustainable food system, we are building upon the recognition of how young adults and students can contribute to this vision and be an informed and active participant in social change.
In February 2012 the farm-to-college effort at UCSC reached a milestone when Chancellor Blumenthal signed the UC Santa Cruz Real Food Campus Commitment. The commitment was spearheaded by Food Systems Working Group students and CASFS food systems researcher Tim Galarneau. Read more about the commitment to bring more "real food" to UCSC.
Farm-to-College Project
Several features distinguish the UCSC Farm-to-College project: a collaborative group of stakeholders comprised of students, staff, faculty, and community members make up the campus Food Systems Working Group (FSWG), which works to bring sustainable food to campus and to educate the community throughout the year; a consortium of organic growers (Monterey Bay Organic Farmers Consortium) was formed to supply produce to the campus dining halls; sustainable food purchasing guidelines were developed by the FSWG; and education (both academic and experiential) is incorporated from the campus farm fields to the dining halls.
There are a number of organizations involved in UCSC farm-to-college and food systems activities, including:
UCSC Food Systems Working Group (FSWG)
Center for Agroecology & Sustainable Food Systems (CASFS)
Monterey Bay Organic Farmers Consortium (MBOFC)
Agriculture Land Based Training Association (ALBA)
UCSC Dining Services
Community Alliance with Family Farmers (CAFF)
Program In Community & Agroecology (PICA)
Community Agroecology Network (CAN)
Students for Organic Solutions (SOS)
Education for Sustainable Living Program (ESLP)
Santa Cruz County Food Systems Network (SCCFSN)
Kresge Cooperative
Life Lab
Funding from the Wallace Genetic Foundation, the True North Foundation, and the UCSC Campus Sustainability Council has made this project possible
Sustainable Agrifood Systems Internship (SASI) Program
To expand on successful programs at UCSC and explore new partnerships and opportunities on other California campuses, CASFS instituted the SASI program to provide research and technical assistance support to students from UC, CSU, and Community Colleges working on campus food system research and education efforts. This program has cultivated incredible student leaders with noted accomplishments and impacts each year.
In 2010-2011, SASI will reduce its scope from across California as a statewide program and examine efforts to engage and strengthen student skills and understanding of our agrifood systems at Cabrillo Community College and UC Santa Cruz. 2010-2011 SASI participants will be announced in fall 2010.
Below are project posters providing an overview of SASI accomplishments in 2008-2009 and 2009-2010:
Statewide and National Involvement
CASFS has continued to be involved and support existing efforts emerging from students and their allies. Each February, over President’s Day weekend, CASFS co-sponsors the annual Strengthening the Roots: Food, Justice, & Fair Trade conference bringing together 200-300 students from over 35 campuses and high schools to share resources, build skills, and cultivate new thought leaders and steps toward forwarding sustainability in our agrifood system.
CASFS also presents on college food system issues at a number of state and national conferences, workshops, and meeting. We also provide advising support to the California Student Sustainability Coalition and the national Real Food Challenge to inform their efforts.
In addition to our community and public service involvement, CASFS continues to forward relevant research through the SASI program (see above) and our publications.
Groups Involved in Food Systems Activities at UCSC and in the Santa Cruz Region
UCSC Food Systems Working Group (FSWG)
(click here to get involved)
UCSC’s FSWG arose out of the 2004 Campus Earth Summit hosted by the Student Environmental Center (see SEC: http://sec.enviroslug.org/).
The FSWG’s goals are to:
- Bring local organic food produced by socially responsible operations to campus dining halls, and
- To raise student awareness of and engagement in the campus food system.
Recent activities of the FSWG include:
- Working with College Program Coordinators on several local and organic college nights (feeding over 2,000 students)
- Facilitating seasonal reflection dinners between growers producing for UCSC and campus stakeholders designed to strengthen relationships
- Participating in the continued development and of the Monterey Bay Organic Farmers Consortium (MBOFC)
- Hosting farm tours at Agriculture and Land Based training Association (ALBA), Center for Agroecology and Sustainable Food Systems (CASFS), and Phil Foster Farms
- Coordinating an interactive food systems and sustainability tent at the OPERS Fall Festival to engage incoming students in the myriad ways for them to become involved.
- Launching the first annual 2006-2007 Campus Food Guide (download coming soon)
- Creating undergraduate curricular engagement through existing courses
For documents of the Food Systems Working Group (e.g., Structure, Decision Making Protocol, Minutes, etc.), click here.
CASFS Farm-to-College Project
(click here to get involved)
Did you know that UCSC has its own organic farm and a world-famous organic garden? The 25-acre UCSC Farm (near the base of campus) and 3-acre Alan Chadwick Garden (between Merrill and Stevenson Colleges) serve as outdoor classrooms and research sites for students and faculty interested in organic farming and gardening, agroecology, and sustainable agriculture. Both sites are managed by the Center for Agroecology & Sustainable Food Systems, a research, education, and public service program at UCSC dedicated to increasing ecological sustainability and social justice in the food and agriculture system.
Produce grown on the CASFS Farm & Garden is sold at our Market Cart stand, through our Community Supported Agriculture Program, and to the campus dining halls and Terra Fresca restaurant in the University Center.
Founded in 1967, the original Student Garden Project (now the Alan Chadwick Garden) was the catalyst for sustainable agriculture and food system work at UCSC.
Monterey Bay Organic Farmer’s Consortium (MBOFC)
(click here to get involved)
The MBOFC emerged from stakeholder discussions between UCSC and local, organic growers who expressed interest in supplying the University with fresh produce. In order to qualify for a contract with UCSC, the local organic farmers formed a consortium to operate under the umbrella of ALBA, a worker-supportive operation. This arrangement meets UC insurance, ordering, delivery, and invoicing requirements. The participating growers also agreed to make their farms available for organic farming and food system research conducted under the auspices of the Center for Agroecology & Sustainable Food Systems. MBOFC farms include: The CASFS Farm & Garden, ALBA, Phil Foster Ranch, Coke Farm, New Natives, Happy Boy, and Swanton Berry Farm.
Agriculture & Land-Based Training Association (ALBA)
(click here to get involved)
ALBA is an independent non-profit organization with a mission to advance economic viability, social equity and ecological land management among limited-resource and aspiring farmers. ALBA generates opportunities for farm workers and other low-income people to create organic farm businesses in its small-farm incubator program. ALBA also works with both beginning and established farmers to advance sustainable agriculture and community food systems. The organization owns and operates two organic farms totaling 305 acres in Monterey County. Currently 24 small-scale, organic farmers operate at ALBA.
In 2002, ALBA created ALBA Organics as a licensed produce distributor to generate market access for participating farmers while also providing sales and marketing education. Sales on behalf of participating farmers have grown almost 50% annually since its inception. In 2005, the Monterey Bay Organic Farmers Consortium was created as a collaborative means for ALBA Organics to secure greater quantities of local, source-verified organic produce in order to serve UC Santa Cruz Housing and Dining Services. We focus particularly on wholesale and food service accounts, including customers such as Stanford University, Asilomar Conference Center, and regional hospitals.
UCSC Dining Services
(click here to get involved)
UCSC Dining prides itself on providing the best possible food available in the Monterey Bay area. Our focus is on healthy dining options that provide a variety of distinctive cooking styles and flavors. Our culinary team involves themselves at every level and participates in trainings to enhance their skills and keep up with the latest trends in foodservice. Our commitment to sustainability extends full circle, from farm to fork, to reducing our waste stream, as well as curbing our water and energy usage to address the environmental challenges of our time.
In May of 2004, the UCSC Food Systems Working Group drafted guidelines and goals to bring sustainable food to campus dining halls. UCSC Dining Services adopted the following guidelines:
- Buy local
- Buy seasonal
- Buy certified organic
- Buy humanely produced animal products
- Buy direct
- Buy certified fair trade
- Buy from worker supportive producers
The Community Alliance with Family Farmers (CAFF)
(click here to get involved)
CAFF is a California statewide non-profit that works to build a movement of rural and urban people to foster family-scale agriculture that cares for the land, sustains local economies and promotes social justice.
CAFF is a community representative on UCSC’s Food Systems Working Group. On the Central Coast, we have three active programs: On-Farm Conservation: Farmscaping Program; Farm-to-School Program; and the Buy Fresh, Buy Local Campaign.
Program in Community and Agroecology (PICA)
(click here to get involved)
PICA is a living/learning program on the UCSC campus, located at the Village in the Lower Quarry. PICA strives to promote sustainability on campus through the broadening of the garden infrastructure and the establishment and documentation of a functional composting waste management system based in the Village community. This system will serve as a model for future compost systems for other campus communities. This broad based initiative will strengthen holistic education for the UCSC student body by providing a means for students from a variety of academic disciplines to work together in applying their knowledge to a working model of ecological stewardship, sustainable community, and appropriate technology.
PICA faculty, Steve Gliessman and Sarah Rabkin, lead a two-unit Seminar (ENVS 91F/191F), introducing students to concepts of community and agroecology in the context of sustainability. This course serves as a gateway to or continuing basis for participation in PICA. 191F, as distinct from 91F, which also emphasizes leadership development. This course takes place in the A quad of the Lower Quarry (Thursdays, 4 – 5:45 PM, followed by a community meal) and may be repeated for credit. In addition to the PICA seminar, internship and community meetings occur regularly in the A quad.
The Community Agroecology Network (CAN) 
(click here to get involved)
CAN is a U.S. based non-profit organization. Their mission is to develop a network of rural communities and U.S. consumers to support self-sufficiency and sustainable farming practices. Farmers and consumers working together CAN make a difference.
Through their website you CAN: order coffee directly from the farmers; learn about internships living and working with farm families in Latin America; become a CAN member and help support community-based programs in the CAN network.
Students for Organic Solutions (SOS)
(click here to get involved)
SOS is a group of enthusiastic students committed to raising awareness about the environmental, health, social, and economic implications of our current food system. Our weekly meetings occur in conjunction with the Student Environmental Center. From taste tests, speaker nights, to making your own organic soap, SOS is committed to fun hands-on activities, engaging presentations, and inter-organizational collaboration! At present SOS has paid internships available for two co-coordinator roles and we are always looking for volunteers to support program events throughout the year!
The Education for Sustainable Living Program (ESLP)
(click here to get involved)
ESLP is a collaborative interdisciplinary effort to realize sustainable community throughout the University of California. Students form action research teams in partnership with guest lecturers, faculty, administration, and community members to implement tangible change. Such experiential learning inspires participants to internalize the concept of sustainability, and carry it in practice beyond academia into a greater society.
The course consists of weekly guest lectures by world-renowned authors and progressive thinkers. The class will encourage reflection upon and analysis of the principles of sustainability. It is designed to encourage collaboration between students, faculty, staff, the administration, and the local community.
Santa Cruz County Food Systems Network (SCCFSN)
(click here to get involved)
Policies and programs affecting food, nutrition and agriculture are embedded within virtually every government agency in Santa Cruz County. The nature of these departments and programs often hinders efforts to respond to such problems as hunger; communities not having access to healthy and affordable food; and diet related diseases such as obesity, diabetes and heart disease.
Comprehensive solutions to these problems would engage food producers, distributors and
retailers, as well as anti-hunger advocates, public health officials and others who typically focus on these issues. To address this problem many North American cities, counties, and states are creating food policy councils. These councils draw upon the expertise of public and private stakeholders such as government agency representatives, supermarket executives, emergency food providers, farmers, public health experts, and non-governmental organizations, to play a coordinating role for food policy. We envision a Food Policy Council of Santa Cruz County that would develop innovative food policy recommendations in order to help the county’s multiple agencies coordinate actions to advance food security, promote local agriculture, increase access to healthy foods and improve public health.
If you are interested in policy, developing community input and process for changing the built environment, and learning how city and county government can begin to address food related concerns you are cordially invited to participate in the County Network's meetings, actions, and partnership endeavors. In particular the Network is looking for campus students, faculty, and staff who would like to assist with developing local food policy, working with diverse county groups and stakeholders, and building their skills in the process. At present, the FSWG supports the County Network in many ways and we encourage campus members to become active and explore community food system and security issues, bridging work at the university with activities in the region.
Kresge Cooperative
(click here to get involved)
We are a group of students whose goal is to run a natural foods store through consensus decision-making and group responsibility. We embrace cooperation as our tool for social change. We are not for profit, we are for collective power. As a cooperative business we seek to educate all members of the community, including ourselves. We use our buying power to reflect our ideals regarding ecological, social, and political issues. For this reason, we carry healthy, locally based, cruelty-free, organic products. We focus on products that are good for the Earth, the people who produce them, and the people who consume them. Open to all, we provide a space where good food and revolutionary action meet at the checkout line.
To volunteer for The Kresge Coop just come on in. Volunteers receive 10% off weekly purchases with a one hour minimum commitment
Life Lab
(click here to get involved)
Life Lab Science Program has been working in the field of science and environmental education for over twenty-five years. Located on the UCSC Center for Agroecology & Sustainable Food System’s Farm, Life Lab co-manages the Garden Classroom, a model educational garden. The Garden Classroom is used to train tachers and interns in science and food systems education and serves thousands of children through various field trips and events.
