UCSC Hosts Global Climate Leadership Council Sustainable Food Service & Sourcing Summit

The historic Cowell Ranch Hay Barn at UC Santa Cruz was the site of the Global Climate Leadership Council (GCLC) Sustainable Food Service & Sourcing Summit held on August 13-14, 2024. The summit brought together over 50 key stakeholders from across the University of California system, including Systemwide Procurement, dining directors, chefs, sustainability leaders, and representatives from various student organizations and institutes.

The primary goal of the summit was to share and discuss initiatives focused on three core areas: expanding sustainable food sourcing, identifying and overcoming barriers in procurement practices, and sharing resources and grant opportunities to enhance systemwide efforts.

The first day was packed with insightful presentations that spurred engaging discussions. Key topics included the challenges and opportunities in vendor relationships, contracting and data tracking best practices, and sustainable food initiatives. Attendees also explored strategies for advancing regenerative beef markets and increasing market access for underserved producers. The day concluded with a tour of UC Santa Cruz’s educational organic farm, followed by a gourmet dinner crafted from sustainable ingredients by UCSC Chef Ryan Yates.

Day two continued with reflections on the previous day’s discussions and a focus on connecting policies, structures, and strategies for greater impact. The summit wrapped up with tours of three local organic farms, offering a deeper understanding of the diverse agricultural practices within the region.

Co-hosted by Tim Galarneau, UCSC Project Co-Director at the Center for Agro-ecology, and Agnes Martelet, UCOP Associate Director of Sustainability, the summit marked a significant step forward in UC’s commitment to sustainability. The GCLC plans to continue these critical conversations, fostering collaboration across campuses to achieve their ambitious sustainability goals.