The University of California and its health locations will meet goals regarding sustainable food systems and pursue foodservice practices on Food Procurement, Education, Engagement with External Stakeholders, and Sustainable operations.
The R'Pantry started in the Fall of 2015 after being initiated by an undocumented student group. The need for a pantry grew beyond their group, and thus has lead to a campus-wide program complete with a staff and central location.
Seeds of Change Program
21% of food purchases qualify as Sustainable. UCR dining is dedicated to provide healthier options from organic, fair trade, local, and hormone-free sourced proteins and produce.
Fresh Squeezed Orange Juice
The campus has a rich history of citrus research and as a part of that history, the Campus dining has begun to bottle freshly squeezed juice from the citrus groves on campus. It has been an incredible success -- the shelves keep having to be restocked!
Student Recreation Center (SRC) Teaching Kitchen
The recently LEED certified Student Recreation Center Expansion houses a large kitchen used for teaching demos.