Sustainability Initiatives
We don’t just talk about sustainability - we take action. Check out some of the ways we're reducing our environmental impact and creating a positive impact on our community.
Sustainability Achievements
Irvine Green Business Certification
The Irvine Green Business Certification demonstrates that we conduct our business using strategies that improve employee wellness and productivity, energy savings, water efficiency, resource stewardship, and reduce CO2 emissions.
Fair Trade University Designation
As of April 24th, 2018, UC Irvine has become certified as a Fair Trade University. Fair Trade is an economic system that ensures consumers purchase products that support hard-working farmers who grow the goods we love, like coffee, tea, cocoa, bananas, and more.
AASHE Stars Gold Rating
For the year 2025, UC Irvine achieved a Gold Rating in AASHE Stars. To support this designation, we prioritized the sustainability assessment standards by serving climate-friendly, plant-based menu options, improving waste reduction strategies, and increasing local purchasing efforts.
2024 Campus Race to Zero Waste Winner
UC Irvine Dining was awarded the first-place prize of the Green Events category for the Campus Race to Zero Waste competition. We highlighted an expanded version of our Wiping Out Waste event, during which we tracked food waste data, plus landfill and recycling waste streams. The ranked category was determined by measuring and reporting the amounts of food organics, landfill trash, and recyclable items collected during the event.
2023 NACUFS Winner
We received the Silver Award in the category of Outreach & Education in the Sustainability Awards program. For this award, we focused on the enhanced processes in our large-scale food waste events, Wiping Out Waste and Love Your Food, Don’t Waste It. This honor acknowledges the department's commitment to engaging students and the campus community in sustainability practices through educational initiatives.
2019 NACUFS Winner
We made national headlines in collegiate foodservice for our exceptional leadership in sustainability. We won the Grand Prize Award for Sustainability, demonstrating our top-tier performance in reducing environmental impact, along with a Gold Award in Outreach & Education, and a Silver Award in Waste Management.
Working Toward A Greener Future
We proudly support the sustainability goals of the UC Office of the President (UCOP). Here are a few active initiatives.
UC Sustainable Food Service Policy
UCOP set a goal to reach a minimum of 25% sustainable food spend as defined by the Association for the Advancement of Sustainability in Higher Education’s Sustainability Tracking, Assessment and Rating System (AASHE STARS). UC Irvine Dining has exceeded this goal by reaching 31.4% as of Spring 2025.
UC Single-Use Plastics Policy
In alignment with UCOP goals, we eliminated consumer plastic bags in our retail locations in 2021, replaced disposable single-use plastic foodware with reusables or locally compostable alternatives across campus in 2019, and introduced reusable foodware items for dine-in and to-go at the dining halls.
Your Choices Can Make a Daily Impact
Our goal is to make it easy to offer you nutritious, environmentally, and socially conscious options wherever possible.
Showcasing Our Local Partner Relationships
UC Irvine Dining sources food from many local farmers, growers, and distributors. Our partners change throughout the year depending on seasonality and availability.
Finca Bonita Farms (Ontario, CA)
Finca Bonita, owned by Leo Diaz in Riverside County, uses organic methods to grow a variety of fresh produce for our dining hall, including leafy greens, fruits, and vegetables.
Leo and his team have participated in UC Irvine Dining’s Sustainable Food Fairs since Spring 2023, showcasing their commitment to sustainable farming practices and enriching our dining experience.Bolthouse Farms (Bakersfield, CA)
At Bolthouse Farms, they firmly believe that the sustainable choice is the better choice when it comes to their farming practices. They use compost to amend the soil, replenish organic matter, and nurture the roots. This process is designed to reduce food waste by making use of the whole carrot.
We use Bolthouse carrots in a variety of dishes, including sautéed veggies and at the salad bar!
The Garlic Company (Shafter, CA)
The Garlic Company has been producing high-quality, California garlic products for more than 30 years. By maintaining an in-house seed program, The Garlic Company controls its raw material chain. This helps ensure not only consistent flavor but also complete traceability of their premium garlic products.
We are pleased to use their California peeled garlic throughout many of our dishes at both dining halls.
Our Local Sourcing List is Always Growing!
- Fresh Origins (San Diego, CA)
- Harris Ranch (Central Valley, CA)
- Lakside Organic Gardens (Watsonville, CA)
- Taylor Farms (Salinas, CA)
More Ways to Go Green with UC Irvine Dining
Sip Smarter
We are helping reduce plastic waste with our many water refill stations! You can find these handy machines in Zot N Go Market, The Anteatery and Brandywine. Plus, when you choose to reuse at our Java City coffee locations, you'll save 50 cents on each drink!
Choose to Reuse
With sustainable circularity in mind, we redesigned our residential dining program to reduce the use of single-use plastics and other disposable products. Our reusable clamshell boxes and cups help us do just that! With thousands of residents who may wish to take their meals to-go during any meal period, we have saved countless disposables from the landfill!
Get Involved
We host several key events throughout the year to inform the UC Irvine community about sustainable dining practices. Look out for quarterly Love Your Food Don't Waste It, Wipe Out Waste events at the Anteatery and Brandywine. Plus, our annual Sustainable Food Fair event held during Earth Month.
