The University of California is setting a new standard for sustainable food procurement as the first major U.S. purchaser of Verified Green Black Tiger shrimp sourced directly from small-scale farms in Vietnam.
Through a partnership connecting UC dining programs with Monterey Bay Aquarium's Verified Green initiative, UC Davis, UC Santa Cruz, and UC Merced became the first institutions in the nation to serve this environmentally sustainable seafood option.
This milestone demonstrates how UC's purchasing power can drive positive change throughout global food systems. For the Winter and Spring quarters alone, the campuses purchased approximately 57,500 pounds of Verified Green shrimp, supporting UC's broader goal of sourcing 25% sustainable food while creating market opportunities for farmers who adopt environmentally responsible practices.
"Our students and staff care deeply about where their food comes from," said UC Santa Cruz Executive Chef Ryan Yates. "Bringing Verified Green shrimp onto our campuses isn't just a menu decision—it helps us advance UC's sustainability goals."
This initiative highlights how strategic procurement can connect sustainable producers with large institutional buyers, benefiting coastal communities, strengthening food security, and supporting healthier oceans—all while serving high-quality meals to UC students.