The UC Global Climate Leadership Council’s (GCLC) Sustainable Food Sourcing Project is wrapping up Phase II this winter, sharing key lessons and gaining momentum across the UC system. The focus of this phase: strengthening sustainable food procurement, improving data tracking, and building the partnerships needed to accelerate impact.
Throughout the year, campuses worked to enhance their capacity—from procurement and supply chain tracking to communications and stakeholder engagement. Building on insights from Phase I, the project team expanded the Maetadata pilot to streamline sustainability and vendor reporting, helping campuses access clearer, more consistent procurement data.
Cross-system collaboration is key
Cross-system collaboration between procurement, sustainability, food service and dining, and student organizations has propelled this work forward. The technical assistance team continued evaluating supply chain and policy mechanisms to drive sustainable sourcing at scale, tapping into UC’s unique ecosystem of applied research, educational programming, operational budgets, and long-standing supplier partnerships.
Expanding market access for sustainable producers
A major focus of Phase II involved statewide partnerships to expand market access for sustainable producers. In collaboration with the UC Agriculture and Natural Resources Southwest Regional Food Business Center, the project team helped connect small and mid-sized farmers—particularly from historically underinvested communities—with UC campuses and health systems. By May 2025, the project had convened two statewide supply chain events involving 34 Food Hubs, 60 institutions, and more than 80 farmers and food enterprises.
Efforts are paying off in tangible ways
These efforts have led to tangible systemwide improvements:
• Sustainability language was integrated into UC-wide produce and dairy contracts.
• A new grass-fed and regenerative protein sourcing contract launched.
• Dining teams gained access to tools for menu design and product sourcing.
• Sustainable food reporting is becoming more accurate and consistent across campuses.
• Campuses and health centers now have access to a broader network of sustainability-focused vendors.
• UC Sustainable Food Fellows received hands-on experience that prepares them for careers in sustainable food systems.
As the project closes out Phase II, the team continues to gather campus feedback and prioritize next steps to advance the University’s sustainable food goals.