Food & Sustainability: Follow us on our Delicious Green Adventure!

My Food Pyramid

2010-05-21T12:28:00.000-07:00

"mypyramid.gov" is a USDA approved website that tailors the nutritional requirements for a given person by asking them questions about their daily activities and body type. This allows for an individual to further understand the amount of nutrients and the type of nutrients they need more or less of. Get your food pyramid profile today!

What Raised the World Market Food Price?

2010-05-21T12:01:00.000-07:00

There has been a steady increase in the international price of food, but from 2007-2008, and in 2009, there were a huge increases in the prices for rice and other labor intensive crops. This was due to a mixture of a shortage of rice and biofuels.

Speculation on the biofuels market lead to a devastating increase in crops which carried over to the transportation/shipping industries as well. The increase of oil prices and the decline of the US dollar on the currency market also contributed to an increase in world market food prices.

Though there is not a direct link to speculation and biofuels raising the price, it was a chain of events (oil prices, rice shortages, and speculation on a failure) that caused the catastrophic increases.

References:

http://www.voxeu.org/index.php?q=node/1437
www.answers.com/topic/food-supply-and-the-global-food-market
http://www.stanford.edu/group/FRI/indonesia/documents/foodpolicy/chapt4.fm.html
http://www.marketoracle.co.uk/Article8573.html

Is Soy Milk Harmful to Men?

2010-05-21T11:09:00.000-07:00

It is known that soy contains a plant type of estrogen (phytoestrogen...which has the chemical name isoflavin), but is it powerful enough to change a man's reproductive make-up?

NO

A study was conducted that involved giving men 40mg of soy isovlavins for 2 consecutive months. There was no change in their level of serum sex hormones or testicle volume. Soy does not effeminize men. Testosterone levels change with the consumption of given foods (meat-eaters have a higher amount of testosterone than vegans/vegetarians). Meat-eaters are also more prone to having higher cholesterol than vegans/vegetarians. Vegetarians and vegans are within the normal range of testosterone levels and using an unhealthy standard is not the way to measure testosterone levels.

Soy milk has also been found to reduce some of the estrogen producing hormones in women, which fights against breast cancer!

So all in all, it is safe to consume soy for both men and women.

References:

http://www.soymilkquick.com/shouldmenworry.php
http://soynutrition.com/SoyHealth/SoyMyths.html?gclid=CMixpJjp46ECFQpLbQodT22EJQ
http://www.buzzle.com/articles/soy-milk-estrogen.html

USDA Approved Diet Not What it Seems

2010-05-19T17:53:00.000-07:00

In the 1950s, the USDA created an easy to follow chart that would educate individuals what nutrients to eat and what foods provided them. The "food pyramid" is the product of the USDA, the meat packing and milk industries. Key marketing and lobbying made this a possibility.

The meat packing industry and milk factories got together and devised a plan to increase sales. Adult mammals usually do not consume milk after their juvenile stage of life.

Cereal was introduced in the American diet as a means of alleviating constipation. The traditional "American Breakfast" (eggs, pancakes, toast, sausage, etc) was fine for farmhands and farmer's families alike. After the majority of the American population shifted from the farm life in the late 19th century, the lack of physical activity and water inside of the high starch diet resulted in constipation.

High fiber cereal was not only produced to stop constipation, but was also to increase the sales of milk. The meat packing industry also managed to incorporate meat into every meal. It has been found that the average serving for meat should be no more than 3 ounces or about the size of a deck of playing cards. Both the meat packing and dairy industries colluded to create this ingenious marketing scheme.

What can we do about it?

One can educate themselves about the proper nutrient intake for their given body type.

Is Hand Sanitizer Really Safe?

2010-05-19T16:07:00.000-07:00

Many of us think that hand sanitizer is an easy way to clean our hands. the bottle states that it is about 98% rubbing alcohol, and it removes germs instantly. Though this is true, it is facilitating the increase of strength of bacteria.

The same issues that hospitals were only known to have are now prevalent in the day to day. By over using soap, weaker bacteria have died off and stronger bacteria have survived. It may come to a point when hand sanitizer is no longer effective due to overuse.

What should we do to prevent this?

It is better to actually use soap and water. It does not have to be anti-bacterial soap, as that is adding to the problem of super bacteria. One must wash their hands for at least 20 seconds as well. anti-bacterial soap has to be used for appropriate situations and not everyday use.

Though hand sanitizer may make one feel like they are getting themselves clean, the long run has to be taken into consideration.

Sustainable Restaurants in Berkeley

2010-04-29T00:50:00.000-07:00

Here is a list of Restaurants in Berkeley that use majority local and organic ingredients in food:

Bobby G's Pizza
Saul's Restaurant
Alameda Marketplace
Bread Workshop
Cafe Gratitude
Venus
Minako Organic Japanese Restaurant
Razan Organic Kitchen
Chez Panisse
Thai Delight Cuisine

And so much more!

Sustainable eateries not only fuel the local economy, but they also provide for a fresher, more environmentally sound meal. Just explore the streets of Berkeley for even more sustainable eateries.

What Really is Yellow #5?

2010-03-13T20:03:00.001-08:00

Yellow No. 5, also known as tartrazine, is an FD&C (approved for use in food, drugs, and cosmetics) coloring dye commonly used to give various foods (such as beverages, candy, and ice cream) a bright lemon yellow color. It has long been deemed safe by the Food and Drug Administration. It has also been in use since 1916. The FDA's established acceptable daily intake [ADI] for tartrazine is 5.0 milligrams per kilogram of body weight per day, which is about .01 ounces for a 132-pound person.

There are some artificial food colorings that are banned, such as Orange #1, Red #3, Red #2, and Yellow #4. Blue #1, Blue #2, Green #3, and Yellow #6 could hurt you but scientist aren't positive yet if they actually do.

“One dye, yellow #5, also known as tartrazine, must be specifically listed if it is an ingredient. It is used in many different food products and medications. In susceptible individuals it can cause symptoms such as bronchospasms and hives. Also, some aspirin-intolerant people can have cross-reactions to tartrazine such as asthma attacks, hives, and, rarely, anaphylaxis. Some of this is discussed in an American Academy of Pediatrics policy statement entitled, " 'Inactive' Ingredients in Pharmaceutical Products" at http://www.aap.org/policy/re9706.html.

Food coloring is a part of our everyday lives, and we should become more knowledgeable of what is in our food and how our food is processed. Not all of the things in food are good, not all of the things in food are bad. It is a matter of making oneself aware so that they can make informed decisions.

References:

http://www.megaheart.com/foodlabels-definitions.html
http://www.healingwell.com/library/allergies/kaemmerer5.asp
http://aappolicy.aappublications.org/
http://www.drrapp.com./

How does what we eat effect us?

2010-03-13T19:54:00.001-08:00

How does what we eat effect us?

We all have to eat, but what we choose to eat greatly effects our health, mood, and ability to get through the day. Food activates enzymes that perform varying functions in our bodies. A cheeseburger and fries will digest differently from a carrot, as will purely liquid foods.

Since our intestines are not designed to eat a primarily meat diet, meat is not efficiently processed, and often takes DAYS to fully digest. That's right, DAYS. The sluggish feeling that one may feel from eating large quantities of meat in one sitting is due to the blood circulating to the stomach and intestines so that the nutrients can be carried throughout the blood stream. Though this happens with every food, the duration that is necessary for the meat to digest is longer and quite taxing on the digestive system. Meat does not need to be completely expelled from ones diet, but eating smaller quantities of meat aid its digestion.

Food activates certain genes as well. Genes that prompt more fat producing cells because of a energy rich diet can be neutralized by a change in diet. Humans need fat, sugar, and a myriad of other basic and complex energy sources to survive, but it is a matter of moderation and healthier food choices. The following articles address the following issues:

http://www.sciencedaily.com/releases/2009/11/091130121433.htm

http://www.obesitydiscussion.com/forums/scientific-obesity-studies/timing-food-consumption-activates-genes-2850.html

http://genecarehealth.com/http:/genecarehealth.com/planning-your-diet-through-gene-type/super-foods-that-activate-antioxidant-genes/

Food can also activate genes that promote longevity. Antioxidant rich foods (blueberries, acai fruit, etc) will promote the production of cells.

For more information on this topic, science journals are also the way to go! The main message, EAT A WELL ROUNDED, HEALTHY DIET!

East Bay Gardens

2010-03-06T19:17:00.001-08:00

The East Bay is loaded with community gardens, it's just a matter of looking for them. The website: http://www.eastbaygarden.com/ has a easy to navigate website so take a break from work or studying and explore what the East Bay has to offer!

Volunteers are always needed to keep many of these community gardens running. If you're interested in helping, visit their websites or locations and sign up!

Where’s the good food at?

2010-02-28T18:58:00.000-08:00

All over various farmers markets in the Bay Area!

There are a lot of different factors when choosing a farmers market: Is there one close by? How do I get to the farmers market? Is it going to be expensive? What is going to be there? What is in season?

The San Francisco Chronicle's website (http://www.sfgate.com/food/farmersmarkets/) provides a list of farmer's markets in the bay area as well as their days and hours of operation. The following websites are good sources of information for finding out the seasonality of fruits and vegetables.

http://www.cuesa.org/seasonality/charts/vegetable.php
http://www.fieldtoplate.com/guide.php
http://www.sustainablechoices.stanford.edu/actions_at_the_store/seasonalproduce.html

The benefit of buying fruits and vegetables in season is that they will more often than not be cheaper than fruits out of season. They also taste incredibly better! Farmers market vendors are also open to negotiation-an advantage for cash-strapped college students!

Food Recalls

2010-02-15T19:21:00.000-08:00

Have you ever checked out the FDA food recall list? The Food and Drug Administration posts food recalls issued across the country at the following website: (http://www.fda.gov/safety/recalls/default.htm).

On the 12^th day in February, there were already 13 recalls for this month. This is problematic and says a lot about food production in America. Since the barnyard became industrialized, farms have become stockyards and the quality of fresh and quality-produced food has rapidly declined.
How can we get food production companies to be more diligent when regulating their production processes?

Congress needs to hold food production farms and companies accountable for their business practices. American citizens need to demand farming practices go back to quality-focused efforts.
What can you do? The first, and simplest, step you can take is by simply refusing to buy factory-farm products and spreading the word to your friends and family. Buy seasonal and local. You can also buy organic when possible. Farms that are all-organic are more eco-minded than their chemically-centric counterparts. And most importantly, educate yourself and try to develop a stronger relationship with the food you eat.

Tray-Less Wins!

2010-01-28T18:54:00.000-08:00

Sustainability Intern Calculates 16% Waste Reduction
Students returning from Winter break probably noticed something missing from the DC's. The 16% reduction in food waste calculated during Tray-Less nights in October, as well as a show of student support for tray-less dining, persuaded Cal Dining to remove trays from Crossroads, Cafe 3, and Clark Kerr this semester.

The study, conducted by Dining Sustainability Intern Jenna Kingkade, involved weighing the compost bins at Crossroads during three tray-less nights and one regular night. The average ounces of food-waste per student was calculated on all nights and analyzed to calculate the total waste reduction.

The decision to go tray-less marks a win for the DSEC program, which began campaigning for tray-less dining last year, as well as the Residence Hall Association, which worked hard in the Fall to educate students and garner their support for tray-less dining.

Removing the trays is expected to result in substantial energy, water and cost savings as well as food waste reduction. Statistics on these savings may be available at a later date. In the meantime, students who choose to stick with the tray-less program can be satisfied that they are contributing to a healthier planet.

Bottled V. Tap Water

2009-12-06T18:35:00.000-08:00

Tap and bottled water are not as different as one would think. In many instances, tap water is more secure than bottled water. Tap water must undergo monthly inspections for trace amounts of: arsnec, flourine, E. coli, and other contaminants, bottled water conducts such tests less frequently. Before the Clean Water Act in 1994, and the beginnings of the push for cleaner bottled water in 1973, companies would not even test the water. The bottled water inspections are mainly done in house and are not regularly published. Often times, bottled water is actually TAP WATER. That's right TAP WATER. Bottled water companies are required by law to site where the source of the water is on the bottle. If one reads the bottle, one will find out that some companies, like Arrowhead, come from the same facilities as TAP WATER.

There are updates of major water sources nationwide on the state of California website. To learn more about tap and bottled water, visit the websites listed below:

National Resources Defense Council: http://www.nrdc.org/water/drinking/uscities/contents.asp
Environmental Heath and Safety Online: http://www.ehso.com/ehshome/DrWater/drinkingwater.php#Overview
The California Water Code: http://www.leginfo.ca.gov/cgi-bin/calawquery?codesection=wat&codebody=&hits=20

Control Your Carnivore

2009-12-06T18:27:00.000-08:00

Meat is a large component of many Americans diets. Portions at restaurants have steadily increased over the years. Steaks the size of dinner plates and hamburgers 1/3 of a pound can mislead consumers regarding the appropriate serving size for meat and how much meat should be produced. Did you know that meat varies in quality and nutrition value?

Livestock are usually corn fed. Cow's stomachs are not evolutionarily designed to properly digest corn; their stomachs are designed to digest grasses. The result of cows eating corn, methane gas, as opposed to carbon dioxide, is released into the environment. Methane is a denser greenhouse gas than CO2 and it has a greater impact on the earth. Allowing the livestock to eat grasses instead of corn would not only improve the soil/of the cows’ grazing area, but it would also allow the livestock to roam more open space. Bison meat is another alternative.

Bison have been roaming the Great Plains (Midwest) for centuries. They consume grasses and leave behind natural fertilizers that aids in grass growth. This is one of the reasons why the Midwest has such bountiful soil. What the livestock consumes is just as important as what we consume.

Consuming local meat and groceries is one way to eat meat sustainably. Rotating the livestock is another effective way of creating sustainable meat-eating practices. The animals occupy different plots of land on the farm and are moved to another plot of land depending upon the season. By allowing the animals to engage in activities typical of the wild, they are less stressed and give back to the ecosystem.

In factory settings, the overcrowding of animals leads to pigs knowing on other pigs tails until they are raw. The pigs don’t fight back because they are depressed. Chickens have been known to peck the eyes out of other chickens in the tightly packed cages. Eating meat that is not part of the factory meat industry is healthier for the animals and people. Though livestock cause methane gas to form, the fossil fuels that we use, the landfills that we produce, and the overproduction of petroleum contribute a great deal to global warming. Not only is it important to reduce our global carbon footprint by decreased consumption of these unnatural sources of energy, but also eating less meat would contribute to a smaller carbon footprint. Eating less meat is also generally good for your health.

The recommended serving size for meat by the USDA is about 3 ounces or about the size of a deck of playing cards. One would not be able to tell the correct amount of meat to consume by going into a restaurant or grocery store; meat is sold in large quantities and it is cheaper to buy in bulk. Portions at restaurants are usually 2 if not 3 times larger than the recommended amount.

Sustainable meat consumption is possible. The deindustrialization of the meat industry and greater awareness of correct meat portion sizes can have a positive impact on the environment and our health.

Proposition 2

2009-12-06T18:19:00.000-08:00

On November 8th, 2008, history was made. A new president was elected, rights were granted, and denied. Much to everyone's surprise, animals were granted a cage free life on the farm. What does this mean for the future of farming? Is the barnyard finally going to move out of the stockyard and into the pasture?

Proposition 2 forbids veal crates, battery cages, sow crates and requires veal, chickens, and pregnant pigs to be given enough space to turn around, lie down, stand up, and fully extend their limbs. Proposition 2 will go into effect in the year 2015. This is supposed to allow farmers enough time to make adjustments on their farms to abide by the law. This is seen as good and bad news.

Farmers more often than not answer to a large corporation that demands that they meet the bottom line rather than attend to the stressed livestock. The concern is that the meat, egg, and dairy industries will be outsourced to avoid an increase in cost per animal and keep the farming practices focused on the bottom line rather than healthy animals and better quality products.

The transport costs of livestock would deter such actions on one level. The national market is substantial enough that it influences the meat industry's decisions.

It is uncertain as to what Proposition 2 will cost the the US in the long run, but the benefits of having healthier animals and stricter farming practices are a step in the right direction.

Free Range Hens compliments of evillage.com

Have a Sustainable Thanksgiving

2009-11-23T16:44:00.000-08:00

Heritage Turkeys

photo by Jason Houston from http://www.sustainabletable.org/features/articles/thanksgiving/

Happy Thanksgiving Foodies!

A sustainable Thanksgiving feast doesn’t have to mean giving up the big bird. Organic turkeys are a much better alternative to your typical supermarket ten-dollar Butterball; you can be assured that your Thanksgiving turkey has lived a happy, cruelty-free life. After all, there seems to be something obscenely wrong about confining and abusing an American symbol of thanks.

Once you purchase an organic turkey, why not continue the trend and make your entire feast organic? Ditch the supermarket for your local farmer’s market and buy local, organic produce whenever possible. When the pilgrims celebrated Thanksgiving, they certainly did not make canned cranberry sauce, boxed stuffing, and store-bought pumpkin pie part of their Thanksgiving feast. Why should you? Not only will purchasing fresh ingredients and making your meal from scratch create much tastier dishes, it will also give you more opportunities to spend time with your family.

A discussion of Thanksgiving dinner cannot be complete without mentioning leftovers. It is quite rare that all food is consumed at Thanksgiving dinner; at my house it is leftovers galore for at least a week after Thanksgiving. Leftovers, especially Thanksgiving leftovers, can be delicious, but you can still get sick of them after a few days. That’s when you need to get creative. Turkey and cranberry sauce sandwiches, barbecue turkey, turkey soup…You get the idea. Thanksgiving is a time to celebrate abundance, but that does not mean you should be wasteful.

With this in mind, have a happy holiday! Below are some helpful links with yummy recipes, information about organic turkeys etc.

Give Turkeys a Reason to Be Thankful on Thanksgiving: http://sustainablog.org/2008/11/22/give-turkeys-a-reason-to-be-thankful-on-thanksgiving/

Talking Turkey: http://www.sustainabletable.org/features/articles/thanksgiving/

Vegetarian holiday recipes: This website includes recipes for delicious dishes including Vegetarian Holiday Roast, Pumpkin Ravioli, and  Herbal Bean Sausages http://www.herbcompanion.com/Cooking/VEGETARIAN-Holiday-Fare.aspx

Pumpkin chocolate chip muffins (mmm…): http://www.herbcompanion.com/2002-10/pumpkin-chocolate-chip-muffins.aspx

Junk Food In Disguise

2009-11-19T18:12:00.000-08:00

by Jenna Kingkade

Almost everyone finds guilty pleasure in some type of junk food. I, for one, adore gummy bears despite my awareness that they contain artificial coloring, artificial flavoring, and gelatin, which ride against my proclaimed vegetarianism and advocacy for sustainable consumption.

The plus side of my indulgence is that I am fully aware that what I am consuming is junk food. In today’s age, deceptive marketing and advertising ploys make the line between junk food and healthy food increasingly fuzzy.

When we were kids, we ate Kellogg’s and General Mills cereals that were high in sugar and low in nutritional content, but at least we (and our parents) were not deceived into thinking that these cereals were healthy. Today, almost every cereal proclaims its vitamin or mineral content, sometimes going as far as stating that it reduces chances of heart disease or other medical conditions. Of course, this issue extends far beyond cereal to all kinds of packaged foods.

Ponder this article about the controversy surrounding Kellogg’s Cocoa Krispies’ past claim to boost immunity. What do you think?

http://www.usatoday.com/money/industries/food/2009-11-02-cereal-immunity-claim_N.htm

Win a Prize!

2009-10-28T16:35:00.000-07:00

Hello Foodies! Beginning today, if you are one of the first two students to comment on a blog post (not including this one, but including previous posts), you will win a cool sustainable prize! So start typing and we will contact you if you win. Please e-mail us your post (after you post it on the blog) to caldsec@gmail.com so we can contact you!

The blog is updated about once a week, so check up for new posts periodically.

-Your DSECs

*To win, comments must be relevant to the post and demonstrate some insight. Comments will be moderated for appropriateness.*

Tray-Less is Sexy!

2009-10-21T20:01:00.000-07:00

Tray-less is Sexy.

Really it is. Read this post to find out why.

For those who have not heard, Crossroads and CKC are going Tray-less every Friday in October. The Residence Hall Association is tabling both to inform students about why the trays are being taken away and to garner student support for the Tray-less movement with surveys and a petition.

What started the movement to go Tray-less and why should Cal students join in?

Colleges and universities across the nation are ditching trays as a way to cutback on food, energy and water waste. Schools that have implemented Tray-less dining include NYU, University of North Carolina, University of Florida, Stanford, and Cornell. In most cases, the food and water savings are immense.

Williams College in Massachusetts is saving an estimated 14,000 gallons of water annually since eliminating trays at one of their four dining halls in Spring 2008. The Rochester Institute of Technology estimates that they spend 10% less on food since eliminating trays, even though food costs are rising.

We (the DSECs) are in the process of taking data for how much tray-less dining reduces food waste in the dining commons by measuring the ounces of food waste per student on tray-less nights compared to other nights. Keep checking this blog for updates! And please vote on our online poll, even if the thought of tray-less makes you cringe.

Sources:

http://www.nytimes.com/2009/04/29/nyregion/29tray.html

http://www.stanforddaily.com/cgi-bin/?p=1032908&print=1

Michael Pollan Speaks at Zellerbach

2009-10-05T12:00:00.000-07:00

Michael Pollan, author of The Omnivore's Dilemma and Knight Professor of Science and Environmental Journalism at UC Berkeley spoke to the Berkeley Community on Wednesday evening about the “omnivore’s solution.” Pollan asks, “ What do we know about the links between what we eat and our own health? You can’t have a healthy diet without a healthy agriculture.” The problem is that when it comes to choosing what to eat, he says, “we are lost.”

Pollan began by unloading a few plastic Safeway bags of goodies that included Twinkies, Froot Loops, nutrition bars, and whole wheat Wonder Bread; products he argues are not food, but rather “edible food-like substances.” Needless to say, by the end of his presentation, he had most of the audience convinced as well.

But if these products do not constitute real food, what is real food anyway? And how do we eat healthfully without falling victim to one fad diet or another? Pollan addresses this with four basic rules: 1. If your grandma and/or great grandmother would not recognize it as food, it is not food. 2. If it has more than five ingredients it is not food. 3. Avoid any food you have ever seen advertised on television 4. Stop eating before you are full.

Pollan provides much background for how we got to this point of confusion with food in the first place. He asks, for instance, how does America, whose population worries about dietary health more than any other country in the world, also have the worst dietary health in the word. He argues that one of the greatest culprits is nutritionism, a concept in which “the key to understanding any food is the nutrients it contains.” With nutritionism, we suddenly need experts to tell us what to eat, and nutrients are divided into good and evil nutrients. Processed foods, then, have an edge over natural foods because they can alter their nutritional content. This creates a confusion in which people may eat foods higher in sugar because they are lower in fat, or vice versa, and have health problems all the same.

To resolve this dilemma, Pollan says, people need to reevaluate not just how they eat but why they eat. This will include returning to the diet and lifestyles of our ancestors who ate not just for health, but also for “community, pleasure and social identity.” People need to leave the packaged, processed foods of their supermarkets in favor of fresh produce from local farmers markets. Pollan argues that individual health, community health, and environmental health are all interrelated. What is best for our personal health is also best for our agriculture and the climate. He urges people to vote with their forks, or “food dollars”.

Pollan sums up his dietary advice with his famous, seven-word mantra: “eat food, not to much, mostly plants.”

To learn more about michael Pollan's work, check out www.michaelpollan.com
photo from michaelpollan.com

Organic What?

2009-09-30T11:11:00.000-07:00

Since 2005 Cal Dining has served students organic eggs, a fully organic salad bar, and organic peanut butter. But what does it mean to be Organic, and why should we care? After all, a banana is a banana is a banana, right? Wrong.

Organic means that the food you are consuming has been grown, or raised, without use of chemical pesticides, GMOs, or hormones, and with techniques that minimize environmental impact.

Pesticide use causes chemical seepage into groundwater, which pollutes water sources and harms wildlife. Many of these chemicals are also toxic to the human body; studies show that farmers who work on farms that use spray pesticides, and people who live close to these farms, experience higher rates of diseases including respiratory illnesses, birth defects, Parkinson’s disease, and cancer, especially among children.

Organic also means that farmers treat the animals humanely and do not administer them drugs or injected hormones.

By choosing organic over regular produce, you are creating demand for more eco-friendly practices. Keep in mind that not all organic products are created equal. For 100% organic, choose products that are certified organic.

Please visit these websites for more information about the debate:
Pesticide Action Network (PANNA): www.panna.org
For a list of the top twelve foods to eat Organic: http://www.thedailygreen.com/healthy-eating/eat-safe/Dirty-Dozen-Foods
For FAQs about hormones in food: http://envirocancer.cornell.edu/Factsheet/Diet/fs37.hormones.cfm
Organic Consumers Association: http://www.organicconsumers.org/gelink.cfm
US Department of Agriculture: www.usda.org

Welcome to Cal Foodies!

2009-06-07T23:21:00.000-07:00

Q. What is Cal Dining’s role in the food vs. sustainability debate?

A. Cal Dining’s strong efforts to become more sustainable fit under larger long term campus’ goals to reduce greenhouse gas emissions. Under the Cal Climate Action Partnership Cal Dining has committed to a target of reducing greenhouse gas emissions on campus to 1990 levels by 2014. In order to help meet this goal and provide the highest quality, tastiest food for students, Cal Dining has taken several measures:

A. All dining commons are certified green businesses

B. In 2006, Crossroads became the site of the first ever certified organic salad bar on a college campus. Today all DC salad bars are certified 100% organic with vegan and vegetarian options.

C. Cal Dining is committed to purchasing only local and in-season fresh vegetables and fruit. For this reason, there are no strawberries in the winter!

According to the 2008 Campus Sustainability Report:“Cal Dining has formed an alliance with Buy Fresh Buy Local to purchase at least 10%…local produce…and up to 60% of local in-season produce is produced within a 16 mile radius. In fact, 18.9% of Cal Dining’s total purchases were sustainable – either local, organic, fair trade, or humane.” Current examples include the cage-free eggs served at breakfast and late night.

D. In 2000, Cal Dining began composting 100% of its leftover food. The food waste from the green bins is trucked to Vacaville. There it's turned into soil to grow plants and vegetables in a 3-month process.

E. In 2006, Cal Dining began offering 100% compostable and biodegradable take-out containers and cups.

F. In 2007, Cal Dining began a partnership with Blue Sky Bio-Fuels to collect and recycle 100% of the used oil and grease. Its now used to power Oakland Unified School busses. All DCs have a grease bin or barrel on their loading dock for this purpose.

Cal Dining is always seeking ways to reduce its waste size and increase its sustainability. Ideas and suggestions are welcome!

Email: CalDSEC@gmail.com