UC Global Food Initiative
The UC Global Food Initiative and Student Fellowships
Initiated in 2015 by UC president Janet Napolitano, the UC Global Food Initiative (GFI) is an effort to use the university system’s expertise in research, education, and outreach to improve the food system on UC campuses, throughout the state and nation, and around the world. GFI is addressing topics such as UC student food security, agroecological practices, and resource conservation, as well as encouraging hands-on agricultural education and increasing the amount of locally produced, organic food available to the UC community. Student fellowships are available for both undergraduate and graduate students (see below).
CASFS and UCSC have been at the forefront of this type of work for decades. At UCSC, the GFI creates a framework and provides resources to enlist the expertise of CASFS staff and other members of the campus community to identify existing best practices and knowledge within the UC system, develop new resources, and share this information across UC campuses, the state, and beyond.
The Global Food Initiative work takes place through a number of subcommittees (described below) on which CASFS and UCSC staff team with members of other UC campuses to pursue GFI’s goals. Subcommittee topics on which UCSC staff are working include student food security, agroecology research, experiential learning, and access to locally grown organic produce. CASFS staff are also advising the subcommittees on campus food procurement and K–12 dining options.
You can read more about the UC systemwide Global Food Initiative here and at the UC Office of the President site.
Student Fellowships through GFI
The Global Food Initiative offers a student fellowship program for undergraduates and graduate students to work on research projects or internships related to the initiative. Year-long, $4,000 fellowships for 2016–2017 are available. Applications are due in spring for the following academic year; check this website for application announcements.
Subcommittee on Food Security and Access
Co-leads: Tim Galarneau (CASFS, UCSC) and Ruben E. Canedo (UCB)
Data collected throughout the UC system shows that between 20% and 40% of students are skipping meals to save money. Although this information clearly points to food insecurity being a systemwide challenge, there is no systemwide model to proactively heal hunger and provide holistic nutrition security for students.
The subcommittee on Food Security and Access is working to identify ways to address food security for both UC undergraduates and graduate students. Subcommittee members have determined that the most efficient strategy to heal malnourishment is by developing a holistic nutrition and resource security model across the UC system. This model will entail re-envisioning acute service-based needs at existing food pantries and developing food pantries into UC Community Food Development Centers (CFDCs) that accommodate a cross section of connected services and support. Some of the core elements of this model include:
- Aligning Financial Aid and Residential Life services to provide orientation workshops on food provisioning, budgeting, and planning for housing across their student experience, on and off site.
- Integrating Counseling and Psychological Services (CAPS) as well as Career Center support through workshops and in referrals for student patrons of the CFDCs
- Establishing minimum level thresholds for space, storage, and accessibility for serving campus populations for CFDCs.
- Aligning with campus dining through Swipes programs and meal ticket donations to possible pre-consumer food donations
- Providing workshops, cooking classes, and trainings for students at these centers (ensuring there is a demonstration kitchen onsite or affiliated for this purpose).
This model will proactively take into account varying levels of chronic to acute food insecurity with holistic nutrition and resource support services. The success of our efforts will require the partnership across all students, staff, faculty, administrators, and donors/foundations.
See a brief Powerpoint on addressing student hunger, presented by CASFS researcher Tim Galarneau at the 2015 Association of Food Banks Conference.
See a poster on the Swipes for Slugs Program by GFI Fellow Judy Xie
See a poster on Understanding Food Insecurity from Client Surveys at Food Pantries by GFI Fellows Hamutahl Cohen and Leslie Ennis
Subcommittee on Experiential Learning
Co-Leads: Damian Parr (UCSC), Jennifer Sowerwine (UCB/UCCE), Ann Thrupp (UCB), Mark Van Horn (UCD), with participation by Valerie Shepard (UCLA), Kate Kaplan (UCB student)
This GFI subcommittee is working to increase, improve, and make more accessible experiential learning (EL) opportunities for students at all levels (undergraduate, graduate, and professional students) throughout UC, including all campuses.
The objectives are to identify successful EL programs, practices, and approaches with UC campuses, to share this information among and beyond UC campuses through a written report, a “living” online directory, and a series of videos, and to help faculty, staff, students, and administrators enhance their knowledge and skills so they can develop, expand, enhance, and support EL opportunities throughout UC.
Examples of this subcommittee's work include:
- Learning from the Ground Up, a report summarizing lessons learned, best practices and case studies in experiential learning
- Student-produced videos on experiential learning; see them here
- A ‘living’ online directory of experiential learning courses and programs that have experiential components in food and agriculture systems at the UC campuses as of spring 2015. More than 200 experiential learning courses and 150 programs have been identified.
Subcommittee on Research Catalogue
Co-leads: Katie Monsen (UCSC), Tom Tomich (UCD)
This project will catalogue UC research in sustainable agricultural processes and practices in order to build and strengthen networks among UC campuses and researchers, showcase UC achievements and programs, and ensure UC’s sustainable agriculture and food systems activities are accessible and useful. The subcommittee is developing a toolkit and briefing materials (catalog, web sites, photos, videos) for public stakeholders to locate relevant research/outreach taking place throughout the UC system and at the Division of Agriculture and Natural Resources.
Subcommittee on Farmers’ Markets and Community Supported Agriculture (CSA)
Co-leads: Roane Akchurin (UCSB), Amy Bolton (UCSC)
This Best Practices subcommittee is working to establish regular farmers’ markets on all UC campuses to help provide access to locally grown, organic food to campus communities. As part of this effort, subcommittee member Amy Bolton developed an Overview of the CASFS CSA project, including the use of SNAP benefits to pay for CSA shares, for the committee’s work.
Key deliverables include:
- February 2015: UCSC Summit and campus Farmers Market tour
- June 2015: Best practices tooklkit to start and run a successful Farmers’ Market
- June 2015: Farmers’ Market website
- June 2015: UC cookbook featuring student recipes that use local and seasonal foods