UCR Dining Services Sustainability

At UC Riverside, sustainability is at the heart of our dining services. We are committed to promoting responsible food practices and reducing our environmental impact through a range of initiatives in sustainable foodservice, procurement, waste management, energy conservation, and water use reduction.

Support UCR Basic Needs

Lab To Table: Our Story

What is UCR Doing to reduce waste?

Sustainable Food Service

We offer nutritious, sustainable dining options with 20% of our menu vegan and 30% vegetarian, supporting a plant-forward approach. Key initiatives include:
- Reducing emissions through plant-based menu items.
- Partnering with the American Humane Society for plant-based chef training.
- Quarterly employee sustainability training.

Sustainable Procurement

We prioritize ethically sourced foods in line with the AASHE STARS framework. In 2021-22, 5% of our food spend was on ethically sourced products and 29% on plant-based items. Our sourcing practices include:
- Fair Trade, Rainforest Alliance, and USDA organic coffee.
- Seafood from Monterey Bay Aquarium's Seafood Watch Best Choices.
- BPI-certified compostable packaging and green cleaning products.

Recycling & Waste Management

Our efforts to reduce waste include composting since 2009, which has saved 2,417 metric tons of CO2 (the equivalent of 538 cars off the road for a year). Additional initiatives:
- Donating surplus food to local organizations.
- Reducing food waste with FoodPro inventory system.
- Recycling 100% of used cooking oil.

Energy & Climate Protection

We aim to reduce our carbon footprint through energy-efficient practices. Many of our facilities are LEED-certified. Our energy-saving measures include:
- Energy Star-certified kitchen equipment.
- Efficient lighting and reduced energy consumption in refrigeration.

Water Use Reduction

Water conservation is a priority in our dining services. Our tray-less dining saves over 5,000 gallons of water per week. Other initiatives:
- Low-flow aerators and recirculating dishwashers.
- Replacing garbage disposals with strainers to save up to 6,000 gallons daily.