Regenerative Beef Gets a Boost from California Universities

March 8, 2024
cows grazing in a field of yellow flowers

University of California Davis Medical Center Executive Chef, Santana Diaz, aspires to improve hospital food quality by prioritizing locally sourced, regeneratively farmed ingredients. Diaz aims to change the perception of hospital fare by sourcing ingredients within a 250-mile radius and promoting regenerative farming practices. The University of California supports this initiative to address climate change and promote a more equitable food system.

In 2022, the University of California (U.C.) system—a network of 10 campuses and six medical centers—committed to supporting regenerative farming as part of UC President Michael Drake’s vision to mitigate the effects of climate change and drive a more equitable food system. Diaz is an advisor to an initiative led by the nonprofit organization Roots of Change, and is helping steer the larger institution toward local agriculture through the system-wide procurement of regeneratively ranched beef.

Clear labeling and certification standards are essential to distinguish genuine grass-fed and regeneratively produced meat from misleading claims. Procurement plays a crucial role in driving demand for sustainably sourced food, contributing to a more sustainable and equitable food system.

Read the full story at Civil Eats

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