The University of California Global Climate Leadership Council (GCLC) is advancing the next phase of its sustainable food sourcing and dining initiative, building on years of progress to create a more resilient, transparent, and climate-conscious food system across its campuses and health centers. (GCLC Phase II Impact Report)
Phase II focuses on strengthening supplier partnerships, improving procurement data, and expanding practical tools that help dining programs translate sustainability goals into measurable action.
The work is already producing tangible results. Campuses are increasing purchases from suppliers that meet UC's sustainable food standards, improving tracking and reporting capabilities, and identifying opportunities to reduce the environmental impact of food purchasing decisions. Teams are collaborating more closely with growers, distributors, dining operators, and sustainability experts to strengthen supply chains and increase access to locally and responsibly sourced foods.
Examples of these efforts include expanding procurement of climate-smart agricultural products, improving data collection to better verify sustainability claims, and developing systemwide tools that help dining programs evaluate suppliers against UC sustainability criteria. Dining operations are also exploring ways to reduce food waste, increase plant-forward menu options, and educate students about the environmental impact of their food choices.
As higher education institutions increasingly recognize the role food systems play in addressing climate change, UC continues to demonstrate how procurement, dining, and sustainability can work together to create lasting environmental and community impact.
Through Phase II, UC is not only advancing its own sustainability goals but also helping shape the future of sustainable food systems nationwide.