Campus Food Guide

4th edition

Food Guide

UCSC FOOD SYSTEMSWORKING GROUP

Campus

DINING HALLS

CAMPUS EATERIES

FOOD SYSTEMS RELATED ACADEMICCOURSES

STUDENT AND COMMUNITY ORGANIZATIONS

STUDENT INTERNSHIPS

VOLUNTEER OPPORTUNITIES

FARMERS’ MARKETS

FOOD FACTS

free!

Where to find sustainable food at UC Santa Cruz & how to engage in your campus and community food system!

F ormed in 2004, the Food

Systems Working Group

(FSWG) is made up of

UCSC students, staff, faculty, and

community members who came

together with the goal of improving

the campus food system.

FSWG works to bring sustainably

grown food produced by socially

responsible operations to campus

dining halls and through a

collaborative process, promote

education and awareness of our

food system.

See pages 4-7 in this Guide for a

detailed history of the farm-to-

college movement on the campus.

Examples of FSWG activities include:

• Facilitating speakers, taste tests,

and film nights at the colleges and

dining halls

• Hosting “Local, Organic Dinner

Nights” in partnership with College

Program offices

• Organizing regional farm tours

for students and the campus

community

• Creating opportunities for

students to receive credit through

classes and internships that focus

on food and farming

• Hosting “Field to Fork” tours for

other universities and colleges

interested in starting their own

farm-to-college programs

FSWG includes representatives from:

• Center for Agroecology &

Sustainable Food Systems

• Community Agroecology Network

• Community Alliance with Family

Farmers

• Students for Organic Solutions

• Program in Community &

Agroecology

• Education for Sustainable Living

Program

• Campus Residential and Dining

Services

• Student Environmental Center

• Campus Purchasing

The Food SystemsWorking Group (FSWG)

• Monterey Bay Organic Farming

Consortium

• Interested Staff and Faculty

• California Student Sustainability

Coalition

• Undergraduate and Graduate

students

How YOU Can Get Involved

To join the FSWG list serve and

find out how to attend upcoming

meetings about exciting campus

and community events, look online

at: http://groups.google.com/group/

UCSCFoodSystemsWorkingGroup

or contact FSWG coordinators at

[email protected]

UCSC CAMPUS FOOD GUIDE 1

You Are What You Eat: Why Local, Organic, Sustainable .................................... 2

Farm to College Movement at UCSC ....................................................................... 4

Food Systems Working Group (FSWG) Organizations ........................................ 8

The Things You Never Knew About Your “Local and Organic” Grocer .......... 13

Monterey Bay Organic Farmers Consortium (MBOFC) ..................................... 15

Seasonal Availability Chart ..................................................................................... 17

UC Santa Cruz Dining ............................................................................................... 18

Student Food Systems Initiative ............................................................................ 22

Hands-on Internships and Classes ........................................................................ 23

Farmers’ Markets in Santa Cruz County ............................................................... 24

Student Community Supported Agriculture (CSA) and Harvest Festival ... 25

Community Organizations ..................................................................................... 26

Food Matters ............................................................................................................... 30

Fair Trade and Community Agroecology Network (CAN) ................................. 32

Retailers and Restaurants in Santa Cruz ............................................................. 33

Sustainable Meat and Seafood ............................................................................. 35

UCSC Sustainability Office ...................................................................................... 36

Sustainable Food, Health and Wellness Initiative ............................................. 37

ContentsAbout this Guide

This guide is designed to help

you find sustainable food

on campus, to share what is

happening with our current

food system at UCSC, to raise

awareness of opportunities

on and off campus, and to

encourage involvement in

internships and volunteer-

ism that address agriculture,

hunger, nutrition, and social

justice. We hope this guide

will help create connections

and foster a strong network

of people who want to build a

more sustainable

food system.

CrediTS & Thank YouS

The Food Systems Working Group (FSWG)

would like to send our deep appreciation to

our 2009 Campus Food Guide Coordinator,

Shannon O’Brien, and the following individuals:

ediTorS Shannon O’Brien (2009 Campus Food

Guide Coordinator), Tim Galarneau (FSWG Co-

ordinator), and Martha Brown (Contributing

Editor) GraphiC deSiGn Jane Bolling Design

ConTribuTorS Community Alliance with

Family Farmers, International Society for Ecol-

ogy & Culture, Center for Agroecology & Sus-

tainable Food Systems, UCSC Dining Services,

and others! arTiSTS Jamie Shulander and Jane

Bolling phoToGrapherS Alix Blair, Martha

Brown, Tana Butler at www.iheartfarms.com,

Paul Dileanis, Tim Galarneau, Jered Lawson,

Jim Leap, Kelsey Meagher, Hai Vo.

This project was supported in part by USDA spe-

cial research grant number 2008-34424-19104.

Keep your eyes peeled for this icon throughout this

guide to find Volunteer & Internship Opportunities!

Co

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What did you just eat? Do you know where it came from?

Who grew it? What does it look like in the ground?

How far did it travel? How does it make you feel?

What’s a Food System?Food arrives on your plate via a

food system—a network of farms,

farmers, processors, packers, drivers,

grocery stores, eateries, farmers’

markets, and consumers. The aver-

age food item you eat today has

traveled 1,200 miles—not so good

for you or for the planet. A healthy

food system embodies concepts

such as local, organic, and sustain-

You are what you eat!

able. What does your food system

look like?

Why Local?Buying local is gaining popularity

just like organics.

Today, we can buy anything, at any

time, from anywhere on the planet.

This may be convenient, but it

comes with a cost: weakened local

economies, fossil fuel pollution, and

lower quality, less diverse types of

food. Buying local helps small farm-

ers survive and keeps money circu-

lating within communities, pro-

vides fresh foods, and retains the

cultural heritage of regional foods.

Plus you have the opportunity to

get to know your local farmers!

Although buying local is one way to

positively affect the food system, it

is important to recognize that the

effort does not stop there.

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2 UCSC FOOD SYSTEMS WORKING GROUP


• Visit Farmers’ Markets or join

Community Supported Agriculture

projects

• Plan healthy meals with friends

and center your celebrations

around locally grown food!

• Eat healthy snacks–give your

sweetie an apple instead of those

chips

• Keep a journal of what you eat and

how you feel

• Visit or volunteer at the UCSC

Farm or one of the many campus

gardens

• Choose small portions at the din-

ing halls, you can always go back

for more

• Choose locally/sustainably grown

food items and if you can’t find

them, demand them!

• Read this guide and join the UCSC

Food Systems Working Group!

Why Organic?organic food is better for you and

better for the environment.

organic food is produced by farm-

ers who use renewable resources,

conserve soil and water, and

promote biodiversity to enhance

environmental quality for future

generations.

organic food is produced without

synthetic pesticides, synthetic

fertilizers, or sewage sludge; bio-

engineering; or ionizing radiation.

Organic meat, poultry, eggs, and

dairy products come from animals

that are given no antibiotics or

growth hormones.

Why Sustainable?

A sustainable food system is

environmentally sound, economi-

cally viable, socially responsible,

nonexploitative, and serves as a

foundation for future generations.

A sustainable food system is a col-

laborative network that integrates

sustainable food production, pro-

cessing, distribution, consumption

and waste management in order

to enhance the environmental,

economic and social health of a par-

ticular place. Farmers, consumers

and communities partner to create

a more locally based, self-reliant

food economy.

What you can do to feel better and

to help grow a healthy food system:

use this Guide:

What you eat affects your body, your mind, your community and the earth

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• to eat well by finding out

more about your food

choices at uCSC

• to learn more about the

benefits of supporting local,

organic, and sustainable

food options

• to find out about food

systems-related courses on

campus

• to find opportunities

to move beyond under-

standing sustainable food

terms by working towards

change in the food system!

UCSC’s Farm to College Movement

The Roots of the Farm to College Campaign at UCSC

In the winter of 2003, UCSC’s

Students for Organic Solutions

(SOS) brought together diverse

stakeholders of the campus food

system at the annual Campus

Earth Summit to discuss how to

create sustainable change in the

system, including the advantages of

purchasing organic produce from

local farmers. This grassroots effort

was largely unsuccessful in garner-

ing support from Sodexho—the

largest food and facilities manage-

ment services company in North

America—which was then under

contract to provide all the food to

UCSC campus dining halls.

Sodexho was at the same time deal-

ing with its own challenges. UCSC’s

Students for Labor Solidarity—

unhappy with the company’s labor

practices—had organized to “dump

Sodexho” in conjunction with

campus labor unions. After a six-

month student campaign the UCSC

administration ended its 30-year

contract with the company in June

2004, enabling Dining Services to

contract directly with suppliers for

the first time. This transition to an

“in-house” service structure opened

a crucial avenue to work with the

university administration in design-

ing a more sustainable food system.

Early in this process, conversations

between members of the Center for

Agroecology and Sustainable Food

Systems (the Center) and Dining

Services director Alma Sifuentes

brought staff of Dining Services

to the UCSC Farm, an important

step in introducing the concept of

sustainability to the campus food

system. Sifuentes also helped cata-

lyze the effort to bring organic, Fair

Trade coffee to campus through the

Community Agroecology Network

(CAN).

During the 2004 UCSC Earth Sum-

mit, Students for Organic Solutions

facilitated a group of students,

faculty, staff, and representatives

from student and community orga-

nizations in brainstorming ways to

bring local organic food to campus

dining halls. The two top strategies

that emerged from the group were:

• To develop guidelines for purchas-

ing local, organic, “socially just”

food by campus Dining Services,

and

• To educate and organize students

to demand socially just, organic

food in the dining halls.

Among those participating in

the Earth Summit meeting was

Scott Berlin, the new Director

of UCSC Dining Services, who

would soon be contracting with

vendors. His support of the pur-

chasing guidelines idea was key

to its eventual success.

Crafting the Purchasing Guidelines

Several months of meetings followed

the 2004 Earth Summit as members

of campus and community organi-

zations came together as the Food

Systems Working Group (FSWG) to

craft the details of a purchasing

guidelines proposal. Included were

representatives from the Center for

Agroecology and Sustainable Food

Systems, Community Alliance with

Family Farmers, Comercio Justo, (a

student group working to bring Fair

Trade-certified products to UCSC),

the Community Agroecology Net-

work (CAN), Students for Organic

Solutions, and the Education for Sus-

tainable Living Program (ESLP)—all of

whom brought expertise in various

aspects of sustainable agriculture

and food systems.

Spearheaded by graduate student

Linda Wallace, the FSWG developed

the following guidelines to assist

Dining Services in selecting both a

primary food vendor that would pro-

vide a broad range of food items, and

a local organic produce vendor:

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by Linda Wallace, Tim Galarneau and Nancy Vail



purchasing requirements: All

vendors supplying food product to

UCSC Dining Services will source

from producers who pay minimum

wage or higher to farmworkers, as

required by state and federal law,

and who provide safe workplaces,

including protection from chemical

exposure, and provision of adequate

sanitary facilities and drinking wa-

ter for workers, as required by law.

Purchasing Preferences:

1. buy local: Local food is grown

within a 250-mile radius of Santa

Cruz, with priority given to growers

closest to Santa Cruz.

2. buy certified organic: The United

States Department of Agriculture

(USDA) has established a uniform

set of standards to which all organic

produce must conform.

3. buy humanely produced animal

products: Humanely produced ani-

mal products are cage free, range

fed, and antibiotic free.

4. buy direct: Cultivating closer

relationships between producer

and consumer helps to eliminate

middle folk, deliver more income

at the farm level, and empower

producers. Direct purchasing also

helps to create an educational net-

work amongst students, research-

ers, administrators, and producers

that facilitates dialogue and fosters

awareness of the production chain.

5. buy certified Fair Trade: Certified

Fair Trade products are produced

according to an established set of

social criteria. Farmers generally use

environmentally friendly cultivation

methods and are paid per-pound

commodity prices above open

market rates to ensure adequate

family income. Certified Fair Trade

products are purchased through

democratically operated producer

cooperatives.

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Building on a Tradition of Organic Farming, Gardening and Education

While efforts to formalize a local, organic, farm-to-college con-

nection at UCSC are relatively new, the campus community has

long enjoyed organic vegetables, fruit and flowers grown at

the 25-acre UCSC Farm and 3-acre Alan Chadwick Garden. Now

managed by the UCSC Center for Agroecology and Sustainable

Food Systems (the Center), both sites have for more than 40 years

served as training grounds for organic farmers and gardeners,

as well as outdoor classrooms for UCSC students, research sites

for faculty and cooperators, and resources for visitors from the

local community and around the world.

Participants in the Center’s six-month Apprenticeship in Eco-

logical Horticulture training program market the produce they

grow at the Farm and Chadwick Garden through a 130-member

Community Supported Agriculture (CSA) project focused on the

campus community, and at the roadside Market Cart set up at

the base of campus twice a week. In 2004 the UCSC Farm began

selling its produce and flowers to Terra Fresca, the University

Center’s restaurant, which features fresh, organic, and sustain-

able foods from Santa Cruz and the Central Coast region. In

2005 the UCSC Farm became one of the grower members of the

Monterey Bay Organic Farming Consortium, marketing produce

to the campus dining halls. In 2006 a “Student CSA program”

was added; students can use their meal plan funds to purchase

CSA shares during fall quarter (see page 25).

Since 2004, Center staff members have been involved in the Cam-

pus Food System Working Group, collaborating with UCSC stu-

dents, staff, and faculty to create a more sustainable food system

on the campus. The True North Foundation & the Wallace Genetic

Foundation have funded the Center’s Apprenticeship Pro-

gram to support farm-to-college work, along with

continued support of our CSA training

and demonstration program. Field

production manager Liz Milazzo

works on both farm-to-college proj-

ects, such as College Eight’s “Harvest

for Health,” and the CSA program.

6. buy worker supportive food

products: Worker supportive prod-

ucts are purchased from socially

just companies and organizations

that incorporate one or more of the

following into their employment

practices:

a) Pay a living wage to their work-

ers, defined as union or prevailing

wage.

b) Provide benefits to their workers,

such as medical insurance, on-site

housing, year-round employment,

and childcare.

c) Actively seek to build the capacity

of their workers through provision

of education, training and opportu-

nities for advancement.

Under these guidelines, preference

is given to price-competitive bids

from the primary food vendor that

meets the greatest number of crite-

ria. For the local organic contract, all

produce must be grown within 250

miles of Santa Cruz and be certified

organic. In selecting a local organic

produce vendor, preference is given

to price competitive bids that are

“worker supportive” as defined in

the guidelines.

In May 2004, the Food Systems

Working Group formally presented

these guidelines to UCSC’s Din-

ing Services. Students for Organic

Solutions also continued to build

support for bringing local organic

food to the dining halls by putting

on educational classroom presenta-

tions and organic “taste tests” for

students. Timed to coincide with

the presentation of the guidelines, a

campaign spearheaded by Comercio

Justo and CAN generated over 2,000

postcards from students to Dining

Services in support of the guide-

lines’ adoption.

Honoring the guidelines, Dining

Services selected the local distribut-

ing company Ledyard as the prime

food vendor in 2004. The sole source

organic produce contract with the

Monterey Bay Organic Farming

Consortium (MBOFC) began in late

summer 2005 after a year-long

struggle to find a way to include

“worker supportive” as a criterion

in selecting a vendor. During the

process, FSWG found that “worker

supportive” could not be used as a

criterion under UC purchasing regu-

lations because, unlike organic and

local, employment practices are not

regarded as a characteristic of food.

procurement. In 2008–2009 the goals

included assessing the overall status

of dining in terms of sustainable

practices, increasing produce pur-

chasing to 30% under the guidelines,

and enhancing student and staff edu-

cation efforts around sustainable and

green practices in food services

This year’s efforts will build on a

successful track record of collabora-

tion, informed planning, and setting

realistic goals. The Food Systems

Working Group hopes to enhance the

relationship between Dining Services

and the MBOFC to continue to work

with sourcing greater amounts of

local, organic produce. The MBOFC is

also pursuing a domestic fair trade

label certified by the Agriculture

Justice Project in 2009-2010. In ad-

dition, dairy and animal sourcing

options will be examined to see how

to offer sustainable and affordable

products to the campus community

that also build in consumer and staff

education to enhance ongoing efforts

to improve the sustainability of the

campus food system.

As UCSC’s Farm-to-College program

expands, the “ripple effect” grows as

well, with impacts not only on local

organic food producers, food system

workers, and campus chefs, but on

thousands of students throughout

the UC system who are more aware

of their food: where it comes from,

who grows it, and how their choices

affect the larger food system. With its

emphasis on farmer collaboratives,

student involvement, social justice is-

sues, and educational opportunities,

UCSC’s program offers unique lessons

for others working to improve the

sustainability of their campus food

system.

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In order to qualify for a sole source

contract, local organic farmers

formed a consortium and agreed

to make their farms available for

organic farming and food system

research conducted under the aus-

pices of the Center. The consortium

operates under the umbrella of

ALBA, a worker-supportive opera-

tion. This arrangement meets UC

insurance, ordering, delivery, and

invoicing requirements.

Expanding the Program and Creating a Model

Each year UCSC’s Food Systems

Working Group reviews the goals

and guidelines for the campus food

system in collaboration with Dining

Services, making necessary adjust-

ments based on student demand

and local supply capacity. The goals

for 2006–2007 included increasing

the value of “sustainable produce”

purchased by Dining Services from

15% to 20% as well as incorporating

Monterey Bay Seafood Watch Guide-

lines into seafood procurement.

The goals for 2007–2008 included

increasing the value of “sustain-

able produce” purchased by Dining

Services from 20% to 25% as well

as incorporating Monterey Bay Sea-

food Watch Guidelines into seafood



What Made the Effort to Get Organic Food in the Dining Halls Successful?

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Opportunity

• The termination of UCSC’s 30-year

contract with Sodexho.

• The collaborative relationships established between student groups and campus administration created opportunities.

Resources

• UCSC is an academic leader in

sustainable food systems research

and application, and the home of

the Center for Agroecology and

Sustainable Food Systems (CASFS).

Many students and faculty

associated with the Food Systems

Working Group had worked on

sustainable food system issues

and were anxious to use their

knowledge to bring “sustainable

food” to the campus.

• The Food Systems Working Group

was composed of representatives

of campus and community

groups with staff and volunteers

who were willing to devote

considerable time to developing

the purchasing guidelines,

contacting local organic farmers,

and organizing students in

support of bringing local organic

food to the dining halls.

• The proximity of UC Santa Cruz to

organic farms that grow a wide

range of produce year-round

ensures an abundant supply of

local organic produce and the

support of local organic farmers.

Processes

• Collaboration, student organizing

and outreach, and ongoing

student education facilitated

acceptance and support of

sustainable food by both Dining

Services and students.

What Made the Effort Difficult?

• Under UC purchasing regulations,

“worker supportive” (a key

component of sustainable food)

cannot be used as a criterion in

the selection of a vendor because

it is not a “characteristic of food.”

• The FSWG did not initially include

a representative from UCSC’s

Purchasing Department and

consequently did not have a good

understanding of the regulations

and policies governing vendor

selection.

• UC’s system is not set up to

purchase from individual small

farmers for a number of reasons:

invoicing numerous farmers is

not cost effective; large quantities

of produce are required; ordering

must be computerized; deliveries

are required three times a

week at minimum, etc. These

requirements were addressed

by the formation of the grower

consortium and the contract with

the Agriculture and Land-Based

Training Center (ALBA) to pool and

deliver produce from various local,

organic farms.

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Connecting Students to the Campus Food System

Amy Chang, a freshman at UCSC’s

College Eight, is hungry after a day

of classes that included a unique

opportunity to harvest produce on

the campus’s 25-acre organic farm.

She walks into the dining hall with

her friends and chooses pasta pri-

mavera for dinner, noticing that it’s

made with local, organically-grown

summer squash, broccoli, and or-

ganic spinach fettuccine. She feels

a twinge of pride knowing that she

and four other students harvested

the broccoli in the dish and the car-

rots offered at the salad bar as part

of the Sustainability Core Course at

College Eight.

“Harvest for Health,” the project

that brought Chang and her class-

mates to the UCSC Farm, is part of

a Sustainability Service program

within the College Eight Core Course

that focuses on the campus food

system. This groundbreaking initia-

tive was developed by members of

the campus’s Food Systems Working

Group, student organizations, the

Center for Agroecology and Sus-

tainable Food Systems (the Center),

College Eight programs, and the

academic core course.

The College Eight course involves

freshmen in four projects that takes

them outside the classroom to build

connections with staff, students,

and other members of the UCSC

community. The projects include

“Waste Watchers” about recycling,

“Hidden Connections within Food

Waste” about composting, “Jump to

the Dump” where they learn about

landfills, and “Harvest for Health”.

Supported in part by grants from

the Wallace Genetic Foundation and

the True North Foundation, Center

staff members lead the “Harvest

for Health” project, an engag-

ing, twice-a-week experience for

first-year students to learn about

food system initiatives at UCSC,

as well as the purpose and history

of the UCSC Farm, and to harvest

food they eat that evening in their

dining hall. The work with College

8 students has increased interest

among dining hall managers, chefs,

student organizations, faculty, and

Center staff to replicate this type

of program at all of the campus’s

residential colleges.

Throughout the following quarter

and even during summer session,

freshman and other students have

the opportunity to dig deeper in

their education with social and

natural science-based courses that

explore many facets of the food

system (see pages 22–23 for more

information on specific courses).

From college garden-based intern-

ships, environmental studies agri-

cultural practicum classes, to the

cultural anthropology of food, UCSC

offers a diverse array of courses and

opportunities.



Food Systems WorkingGroup Organizations

Center for Agroecology & Sustainable Food Systems (CASFS)

1156 High StreetSanta Cruz, 95064(831) 459-3240

http://casfs.ucsc.edu

ConTaCT: Joan Tannheimer

email: [email protected]

UCSC has been a leader in sustain-

able food and agriculture systems

research, education and public

service for more than 40 years.

Through the work of the Center for

Agroecology & Sustainable Food

Systems (CASFS), UCSC students,

staff and faculty have developed

cutting edge programs in food sys-

tems and organic farming research

and extension, national and inter-

national work in agroecology, an

internationally known apprentice

training course, an award-winning

children’s garden, and much more.

Members of CASFS have also played

key roles in developing UCSC’s

model farm-to-college program.

These efforts reflect our dedication

to increasing the understanding

and practice of social and environ-

mental sustainability in the food

and agriculture system.

UCSC has its own organic farm and

a world-famous organic garden,

managed by CASFS. The 25-acre

UCSC Farm (near the base of cam-

pus) and 3-acre Alan Chadwick

Garden (between Merrill and Ste-

venson Colleges) serve as outdoor

classrooms and research sites for

students and faculty interested

in organic farming and garden-

ing, agroecology, and sustainable

agriculture.

The UCSC Farm is also home to the

Life Lab Science Program, a science-

based garden and nutrition educ-

tion program for K-12 students that

offers internship opportunities

throughout the year (see page 11).

To learn more about upcoming

events, activities, and other infor-

mation about CASFS, including

details on the six-month Appren-

ticeship in Ecological Horticulture

offered through UCSC Extension, see

http://casfs.ucsc.edu.

The CASFS Farm & Alan Chadwick

Garden are open to the public 7

days a week from 8 am to 6 pm, so

please stop in and visit us!

tVolunteer & Internship Opportunities

Students can get involved in the

Center for Agroecology and Sustain-

able Food Systems through classes,

internships, workshops, and as

volunteers. To find out more about

how you can learn and engage as

an intern or volunteer at CASFS

please contact Tim Galarneau at

[email protected] or call (831)

459-3248.

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“At CASFS we’re working toward

a safe and fair food system,

based on the understanding

that the environment and social

justice are connected. We are

the nation’s leading university

program in combining critical

natural and social science

approaches with experiential

education to develop sustainable

agrifood systems.

–patricia allenDirector, CASFS

College 8 students take part in the “harvest for health” program at the uCSC Farm (see page 8).

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The Community Agroecology Network (CAN)

PO Box 7653Santa Cruz, CA 95061(831) 459-3619

www.communityagroecology.net

ConTaCT: Karie Boone, Program

Coordinator


CAN is an international network

committed to sustaining rural

livelihoods and environments by

integrating research, education

and trade innovations. We offer

local and international internships

working towards trade justice and

environmental sustainability. Feel

free to stop by A2 in The Village on

the UCSC campus for more infor-

mation. Find us at the Downtown

Santa Cruz Farmers’ Market every

Wednesday, 2:30-6:30 at Lincoln

and Cedar Streets.


For more information on CAN

internship opportunities in Central

America or on coming to partici-

pate in UCSC community activities,

please contact the CAN Internship

Coordinator: interns@communitya-

groecology.net

Campus Sustainability Council

The Campus Sustainability Council

is a branch of student government,

with student representatives from

each college at UCSC. It was estab-

lished in 2003 after the student

body passed Ballot measure 9.

The CSC distributes funds from

this fee and the addendum, Bal-

lot measure 14, to UCSC student

organizations for programs and

events that facilitate collaboration

between students, the administra-

tion, faculty, and the community

to: create, implement, and monitor

environmentally sound practices on

campus, as outlined in the Blue-

print for a Sustainable Campus. The

Blueprint is updated each year at

the Campus Earth Summit.

ConTaCTS:

Liz Cantor (323) 599-6808,

[email protected]

Arielle Romero, [email protected]

Sergio Costa, [email protected]



If you would like to learn more

about the sustainability movement

at UCSC, participate in allocating

funding to organizations working

on the Blueprint for a Sustainable

Campus, and want to build your

skills on group process contact the

individuals listed above to be a col-

lege representative on the CSC for

2008–2009.

Education for Sustainable Living Program

200 Heller DriveSanta Cruz, CA 95064(831) 459-1714

www.enviroslug.org/eslp

ConTaCTS: Eva Stevens,

[email protected]

The Education for Sustainable Living

Program is a collaborative interdis-

ciplinary effort to realize sustain-

able community throughout the

University of California. Students

form action research teams in part-

nership with guest lecturers, faculty,

administration, and community

members to implement tangible

change. Such experiential learning

inspires participants to internalize

the concept of sustainability, and

carry it in practice beyond academia

into a greater society.

We meet weekly in conjunction

with the SEC from 6:30-8:30pm on

Wednesdays in the College 8 Red

Room. We also have a winter training

course for student facilitators for our

spring time ESLP class.


ESLP has many positions available

in their leadership as well as intern-

ships and volunteer opportunities!

For more info contact Eva Stevens or

Dave Shaw (see Contacts) or call the

SEC/ESLP office 459-1714

Kresge Community Gardening Cooperative

ConTaCT: Dave Shaw, Kresge Garden

Cooperative Coordinator


The Kresge Garden is a beautiful

quarter acre site nestled between the

Porter Meadow and Kresge College,

abundant with fruits, flowers, vege-

tables and herbs. And people! For the

past two years the garden has been

experiencing a renaissance, with

the planting of a new apple orchard,

double digging new garden beds, and

fostering the emergence of a Kresge

Community Gardening Cooperative.


Come learn ecological horticulture

and build relationships with the

land and people who value food and

farming. Opportunities for a senior

project, independent study, or the

springtime Kresge Garden Coop

course will be available!

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Kresge Community Natural Foods (aka kresge Coop)Student owned and run since 1976

831-426-1506

www2.ucsc.edu/kresge/commlife/

food.shtml

Weekdays 9 am - 7 pm

Weekends Noon - 6 pm

We are a group of students whose

goal is to run a natural foods store

through consensus decision-mak-

ing and group responsibility. We

embrace cooperation as our tool

for social change. We are not for

profit, we are for collective power.

As a cooperative business we seek to

educate all members of the commu-

nity, including ourselves. We use our

buying power to reflect our ideals

regarding ecological, social, and

political issues. For this reason, we

carry healthy, locally based, cruelty-

free, organic products. We focus on

products that are good for the Earth,

the people who produce them, and

the people who consume them.

Open to all, we provide a space

where good food and revolutionary

action meet at the checkout line.


To volunteer, come in whenever you

are available and offer your time

to the person behind the reg (they

won’t bite as long as we keep dried

mango in stock) and come join our

nice little community. See you in the

coop.

Volunteers receive 10% off weekly

purchases with a one hour mini-

mum commitment.

Life Lab Garden Classroom on the UCSC CASFS Farm

1156 High StreetSanta Cruz, 95064(831) 459-2001

www.lifelab.org

ConTaCT: John Fisher

our miSSion STaTemenT:

Life Lab Science Program is commit-

ted to environmental stewardship

by promoting science and garden-

based education for all learners.

Life Lab Science Program has been

working in the field of science and

environmental education for over

twenty-five years. Located on the

UCSC Center for Agroecology &

Sustainable, Food System’s Farm,

Life Lab co-manages the Garden

Classroom a model educational

garden. The Garden Classroom is

used to train teachers and in-

terns in science and food systems

education and serves thousands of

children through various field trips

and events.

“Watch Learning Come to Life in a

Garden!”

tVolunteer & Internship

Opportunities

Interns teach standards-based sci-

ence, gardening and sustainable

agriculture concepts to local school

groups (Pre school – 6th). Interns

receive training in: garden-based

science education, working with

children, organic gardening, envi-

ronmental education, games, songs,

activities, and much more! Intern-

ships are available Fall, Winter, and

Spring quarters, for 2 and 5 credits.

Contact Amy Carlson at 459-4035,

[email protected]

Program in Community & Agroecology (PICA)

The Village/ Lower Quarry(831) 459-5818

www.ucscpica.org

ConTaCT: Bee Vadakan


The Program in Community and

Agroecology (PICA) is an experien-

tial living-learning program located

in UCSC’s lower quarry Village. PICA

students use agroecological princi-

ples to maintain a half-acre garden,

work together to develop commu-

nity projects such as a composting

program for the Village, and share

in the many aspects of sustainable

living—by harvesting, cooking, and

eating healthy food grown organi-

cally right next to their rooms. PICA

provides students with ways of

exploring the theory and practice of

sustainable agriculture and sustain-

able community through seminars,

internships, events, workshops, and

community-based experience. PICA

has become a successful experien-

tial learning program that provides

a means for students from a variety

of academic disciplines to work to-

gether in applying their knowledge

to a working model of ecological

stewardship, sustainable commu-

nity, and appropriate technology.

PICA faculty, Steve Gliessman, leads

a two-unit Seminar (ENVS 91F/191F)

introducing students to concepts of

community and agroecology in the

context of sustainability. This course

takes place every quarter at the Sus-

tainable Living Center on Thursdays,

4–7 PM, and includes a community

meal.


In addition to the PICA seminar,

internship and community meet-

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ings occur regularly in the A quad.

Visit our website, www.ucscpica.

org, for more information regarding

scheduled events or contact Bee at

(831) 459-5818.

Student Environmental Center

College Eight Commons, Room 210


www.enviroslug.org

ConTaCTS:

Joyce Rice, [email protected] (staff)

co chairs- Jason Daniel ( jdaniel@

ucsc.edu) and Desiree Goehner

([email protected])

Our mission is to collaborate with

the University to find ways to

implement environmentally sound

practices on campus. As a fully

registered student organization

founded in summer 2001, the SEC

serves as a central space for existing

student environmental organiza-

tions, and encourages the develop-

ment of new projects. We currently

have four campaigns: Students for

Organic Solutions, Waste Preven-

tion, Green Building and Transpor-

tation, as well as a student-led class

and lecture series – the Education

for Sustainable Living Program

offered in Spring quarter. We are a

campus-wide organization housed

at College 8 and we also have a

cubicle at the Student Union.

We meet weekly from 6:30-8:30pm

on Wednesdays in the College 8 Red

Room.


The SEC has many positions avail-

able in their leadership as well as

internships and volunteer opportu-

nities! We are looking for creative

CSSC Foods Initiative

College Eight Commons, Room 210


www.sustainabilitycoalition.org

adviSor ConTaCT: Tim Galarneau


The California Student Sustainability

Coalition’s Food Systems Initiative is

working in conjunction with student

leaders across the state and Adminis-

tration to create and implement clear

guidelines and best practices that

prioritize local, organic, and socially

responsible purchasing as well as

waste reduction and green dining

facility standards. This will support

the health of consumers and workers,

local economies, the environment and

California agriculture.

As a student and youth driven

initiative we:

• Represent the student voice in

designing and implementing

sustainable practices on UC, CSU,

and CCC campuses.

• Collaborate with diverse constitu-

ents to raise awareness that food

issues include environmental, health

(e.g., nutrition and obesity crises),

and social affairs.

• Support the National Real Food Chal-

lenge. Find out more at

www.realfoodchallenge.org.


UC Foods is looking for a new UCSC

campus representative who will have

the opportunity to build their leader-

ship skills, learn and engage in sus-

tainable food systems programs and

conferences, and build a supportive

network through collaboration with

student leaders across the state and

on their own campus.

and passionate youth, interested in

building their leadership skills and

helping to make UC Santa Cruz a

sustainable campus!

For more info contact Joyce at

[email protected] or call the SEC of-

fice at (831) 459-1714



www.enviroslug.org

ConTaCT: Tyler Pitts


SOS is a group of enthusiastic

students committed to raising

awareness about the environmen-

tal, health, social, and economic

implications of our current food

system. It is our goal to promote

the use of certified organic, respon-

sibly produced, and locally grown

food toward fostering a dynamic

and sustainable food system at

UCSC. Our weekly meetings occur

in conjunction with the Student En-

vironmental Center and will begin

this fall in early October. From taste

tests, speaker nights, to making

your own organic soap, SOS is com-

mitted to fun hands-on activities,

engaging presentations, and inter-

organizational collaboration!


At present we have paid internships

available for a co-coordinator role

and are always looking for volun-

teers to support program events

throughout the year!

For more info please contact Jason

Daniel at [email protected].

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The Things You Never Knew About Your “Local and Organic” Grocer

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The majority of people I know in

search of healthy, organic and lo-

cal food all swear by their smart

shopping at Whole Foods and

Trader Joe’s, but are these grocers

as healthy and sustainable as they

claim to be? How can we be sure

these relatively large corporate

businesses aren’t just out to make a

profit, or do they actually aid our lo-

cal farmers and truly invest in local

living economies? Let’s explore this

a bit further ...

Whole Foods: A New Kid on the Local Block

With more than 270 stores in

the United States and the United

Kingdom alone, Whole Foods is

growing at an incredibly fast pace.

I’m sure many of you have noticed

that Whole Foods has also recently

moved into our hometown of Santa

Cruz. Many are nervous that Whole

Foods’ new Santa Cruz location (and

in the next year a second location)

will put other nearby and local

grocers such as Shopper’s Corner,

New Leaf, or Staff of Life out of busi-

ness. When Whole Foods moved into

Portland, Oregon in 2005, the three

main local and organic grocers in

the area did in fact go out of busi-

ness by 2007.1 Yet Whole Foods tells

us not to worry, they claim that they

will support our local farmers as

much as possible. Is this really hap-

pening?

Usually when Whole Foods first

comes to a town they will be full

of local products. For example,

Portland’s new Whole foods con-

tained over 500 local products,

which rallied the community to

recognize the company’s commit-

ment to local producers. This trend,

however, shifts as the industry

booms and demand goes up. Whole

Foods needs to adjust suppliers

to ensure sufficient quantity is on

hand for customers. This may lead

to diminishing sourcing from local

producers.

In addition, we must remember

that Whole Foods has a competing

incentive to actually sell local prod-

ucts and at the same time market

their own branded goods. Often

branded goods consist of processed

and added value products. With

their own product label, “365,” they

dish out organic and sustainable

products on the market with little

knowledge to the consumer of who

exists behind these labels.

The issue of traceability and

knowing the source is a definite

challenge inherent in a multina-

tional chain promoting its own

in-house large-scale production and

branding engines. The “Buy Local”

philosophy is challenging as these

businesses build upon large-scale

contracts and product lines from

afar. Whole Foods has in fact been

caught pricing local and specialty

goods that are non-“365” labeled

40% higher than the suggested

retail price.2 This leaves consumers

buying the much cheaper Whole

Foods-labeled products, which also

happen to take up significantly

more space on the shelves. In addi-

tion, local producers and artisans

have other barriers when trying to

sell to Whole Foods. These barri-

ers include limited delivery hours

as well as costly ($10,000 plus)

certification processes that extend

beyond USDA and FDA regulatory

requirements, which a great deal of

farmers cannot afford.3

In a recent news alert, the Organic

Consumers Association also accused

Whole Foods of undermining the

organic foods movement by push-

ing its brands of “natural” products.

As the alert points out, “‘Natural,’ in

the overwhelming majority of cases,

translates to “conventional-with-a-

green-veneer.” Natural products are

routinely produced using pesti-

cides, chemical fertilizer, hormones,

genetic engineering, and sewage

sludge. “Natural”, “all-natural,” and

“sustainable,” products in most

cases are neither backed up by rules

and regulations, nor a Third Party

certifier. These are label claims that

are neither policed nor monitored.”4

Trader Joe’s: Surf’s Up in Shopping Style

Mega-markets with centralized

decision-making and chain-wide

policies operate more easily with

mega-growers. These growers

stretch the value in the term “local”

as well as the practice in “organic”

production when they continue

the conventional farming model

of large monocropping to the belt-

busting point. These large-scale

agribusinesses have replicated and

utilized the alternative sustain-

able food movement’s vision and

practices to increase their market

value and redefine a former “niche”

food sector concerning organic and

sustainable products…of course this

could be the issue with “scaling up?”

This conventionalization process al-

lows industry to capture consumer

and public ideals while squeezing

out the underlying depth and high

bar that conscious consumers and

movement allies envision in a just

and sustainable food system.

Trader Joe’s, a specialty grocer that

has more than 250 stores nation-

wide and is expanding fast, takes

pride in calling themselves “Your

Neighborhood Grocer.” This might

be true if your neighborhood is Düs-

seldorf, Germany . . . which is where

the owners of this German multina-

tional corporation reside.

I find the issue of Trader Joe’s to

be especially interesting because

unlike Whole Foods, Trader Joe’s

never even mentions sustainabil-

ity on its website.5 So how did this

grocer come to be popularly known

as a healthy/organic sustainable

company? You rarely see a local, or-

ganic, small- to mid-scale producer

featured at TJs. It is clear that when

one looks into the business, this

company is far from a local, sustain-

able neighborhood grocer.

Trader Joe’s (much like Whole Foods)

has also been criticized for its

private labels, which are marketed

at a fairly low cost, but provide no

transparency into our food system,

which is what we need more of! For

example, private-labeled brands

such as Trader Joe’s house-brand

coffees are manufactured by one

company (which remains anony-

mous) to be sold under the brand of

another.6

In addition, Trader Joe’s has been

criticized for their unsustainable

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seafood purchasing practices and

policies. Trader Joe’s lacks adequate

labeling for sustainable seafood

stands, which contrasts with their

commitment to other sorts of labels,

such as gluten-free or vegan. It

also sells 14 of the red-list (almost

extinct) species, including “many of

the most over-fished and destruc-

tively fished species in the world.”7

This is unacceptable and the com-

pany needs to start taking responsi-

bility for its actions as it purports to

be a healthy, alternative grocer.

Lastly, there is one more poignant

issue in regard to TJ’s packaging

processes, which edge on a border-

line obsession. Plastic packaging is a

huge problem in the retail food in-

dustry as a whole and Trader Joe’s is

no exception; in fact, most products

in their fresh section are wrapped

in plastic. They tell us that they use

biodegradable plastic, but TJ’s only

uses it for a few produce items. All

the salads, sandwiches, meats, nuts,

cheeses, frozen foods, you name it,

come in good ole petro-plastic, and

since this petro-plastic does not bio-

degrade, it just breaks up into small

toxic pieces that then contaminate

our ground and waterways. These

toxic plastic bits also enter the food

chain when animals ingest these

particles. Sea turtles, whales and

other marine life die all too often

from ingesting plastic items mis-

taken for food.

In addition, it takes HUGE amounts

of toxic and environmentally

damaging oil (which we’re running

out of!) to produce petro-plastic. Al-

though Trader Joe’s packaging poli-

cies are meant to give the consumer

a sense of cleanliness and safety,

they are unsustainable; practices

with fewer negative environmental

impacts need to be considered.8

Thoughts for My Fellow Students and Campus

All in all, we as shoppers and

consumers need to learn to look

past the attractive signs boasting

“SUSTAINABLE” and analyze claims

to become more conscious of our

food choices and the relationships

within those products. It is impor-

tant to not only demand organic

and yummy food but also make

sure it is provided in an equitable

manner and is also actually helping

local, sustainable farmers and the

regional economy. If you reflect on

your food choices and seek to better

understand the food you purchase

and consume, you may find yourself

shopping somewhere else.

Whether you boycott or buycott

your values through your food

purchasing, it’s always important to

let the businesses you shop at know

what kind of food you want to see.

Valuing food that truly nourishes

people, communities, producers

and laborers—and the planet—will

serve as an incentive for these stores

to improve their sourcing practices,

further invest in regional agrifood

economies, and provide more trans-

parency into the complex realm of

food sourcing at the retail site.

–Shannon O’Brien3rd year UC Santa Cruz

Community Studies Major

1http://www.redorbit.com/news/sci-ence/371607/whole_foods_market_chain_consumes_local_whole_grocer/index.html 2http://www.slate.com/id/2138176/ 3http://michaelbluejay.com/misc/whole-foods.html4http://salsa.democracyinaction.org/o/642/campaign.jsp?campaign_KEY=275375http://www.traderjoes.com/6http://www.coffeehabitat.com/2009/02/trader-joes-cof.html 7http://go.greenpeaceusa.org/seafood/score-cards/scorecard_top20.pdf8http://thomko.squarespace.com/jour-nal/2008/2/13/plastic-bags-environmental-impact.html



Monterey Bay OrganicFarmers Consortium mboFC


ALBA welcomes the involvement

of UCSC students in its work as

interns, applied researchers and vol-

unteers. Recent work has included

efforts focused on entomology in

organic crop production, ecologi-

cal restoration, and other projects.

Dozens of UCSC students have also

participated in farm tours and other

educational activities to advance

an understanding of local organic

farming and economic development

in limited-resource communities.

Please review the ALBA web site

regarding internship requirements

and/or contact Deborah Yashar at

(831) 345-7957 for further informa-

tion or to arrange an internship,

farm tour, or other activity.

Agriculture and Land-Based Training Association (ALBA)

Cruz Housing and Dining Services.

We focus particularly on wholesale

and food service accounts, including

additional customers such as Stan-

ford University, Asilomar Conference

Center, and regional hospitals.

agriculture & land-based Training association (alba)PO Box 6264Salinas, CA 93912(831) 758-1469

www.albafarmers.org

ConTaCT: Gary Peterson

(831) 758-1469 ext 12


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ALBA is an independent

non-profit organiza-

tion with a mission to

advance economic viability, social

equity and ecological land manage-

ment among limited-resource and

aspiring farmers. ALBA generates

opportunities for farm workers and

other low-income people to cre-

ate organic farm businesses in its

small-farm incubator program.

In 2002, ALBA created ALBA Organics

as a licensed produce distributor to

generate market access for partici-

pating farmers while also providing

sales and marketing education. In

2005, the Monterey Bay Organic

Farmers Consortium was created

as a collaborative means for ALBA

Organics to secure greater quanti-

ties of local, source-verified organic

produce in order to serve UC Santa

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oFC

Seven farms make up the Monterey Bay Organic Farmers Consor-

tium (MBOFC) and supply the UCSC campus with local, organic

produce. All of the participating farms, which currently include

ALBA, Coke Farm, Phil Foster Ranches, Happy Boy Farms, New Natives,

Swanton Berry Farm, and the UCSC Farm, jointly price the produce. The

UCSC Purchasing Department negotiates prices with the MBOFC twice

a year; it then bases the contract with ALBA on produce availability and

pricing. Each of the campus dining halls places an order with ALBA,

which delivers to campus three to four times a week. ALBA invoices Din-

ing Services for produce orders; the University pays ALBA, which in turn

pays MBOFC’s participating growers. The UCSC Farm delivers its own

produce due to its proximity to campus dining facilities.

Campus chefs and growers are now working together to plan for the campus’s needs. Says Executive Chef Dwight

Collins, “The MBOFC farmers are planning their plantings based on what Dining Services can use.”

Center for Agroecology & Sustainable Food Systems (CASFS) Farm

Liz MilazzoUCSC, CASFS1156 High StreetSanta Cruz, CA 95064(831) [email protected]

www.casfs.ucsc.edu

*See info in FSWG organization

section, page 9

Coke Farm

Dale CokePO Box 60San Juan Bautista, CA 95045(831) [email protected]

www.cokefarm.com

Growing certified organic since

1981. Diversified crop mix and

growing year-round. Coke Farm

grows a wide variety of crops in-

cluding specialty vegetables such as

watermelon radishes and Jerusalem

artichokes.

New Natives

Ken Kimes and Sandra Ward1255 Hames RoadAptos, CA 95003(831) [email protected]

www.newnatives.com

Over the last 20 years, New Natives

has grown thousands of pounds of

greens, using good organic seed,

natural sunlight, clean water, and

nothing more. You can find us at

local farmers’ markets, retail stores,

restaurants, and within your cam-

pus salad bar!

Happy Boy Farms

Greg Beccio, OwnerJenn Bozzuto and Rob Smith, sales teamPO Box 1076Freedom, CA 95019(831) 476-3276 (476-FARM)[email protected]

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We cultivate more than 100 differ-

ent organic fruits and vegetables

on 230 acres in four counties. We

are especially known for our baby

greens and heirloom tomatoes. You

can find our goodies on campuses,

at your farmers’ market and in lo-

cal restaurants and grocery stores

throughout the Bay Area.

Phil Foster Ranches

Phil and Katherine FosterPO Box 249 San Juan Bautista, CA 95045(831) 623-2806

www.pinnacleorganic.com

ConTaCT: Lynne Nunez, Sales, more

info at lnunez@pinnacleorganic.

com

CCOF-certified organic vegetables,

melons, and fruits, grown on a fam-

ily farm in San Juan Bautista and

Hollister. Cultivating and market-

ing a wide variety of fresh, organic

produce, Phil Foster Ranches strives

to provide a high quality product to

their customers, excellent compen-

sation, benefits, and working condi-

tions for their employees, and the

best possible care for the land.

Swanton Berry Farm

Jim CochranPO Box 308Davenport, CA 95017(831) 469-8804

www.swantonberryfarm.com

Look on our web site for U-Pick

times and of course, we welcome

visitors to our farm! Our farmstand

is open year round, offering home-

made jam, yummy baked goods,

great coffee, and much more!

mb

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California Central Coast

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UC Santa Cruz Dining

“You are about to embark on a

wonderful journey here at UC

Santa Cruz, and Dining is excited

to play a big role in your college

experience. Choosing to come to a

college situated on the Monterey

Bay offers more that just

magnificent views and unique

educational opportunities – it

also offers an array of seasonal,

local foods, Our region grows

some of the most amazing

produce, which our chefs

incorporate into our menus.

As a result, we are nationally

recognized for our sustainability

initiatives.

Our sustainable program, green

dining programs, organics and

nationally recognized vegan/

vegetarian menus are just a

small part of what makes us

successful. I’m glad you’re here,

my team is glad you’re here and

Porter/Kresge

Located on the west side of campus,

this dining hall will be closed for

renovation during fall 2009 and

re-open in winter 2010. Expanded

in size, the servery will offer chef-

customized traditional style entrees,

signature salads and fire-baked

pizzas.

College Nine/Ten

This exhibition-style food court,

showcasing the latest dining trends,

encourages students to roam from

station to station making selections.

Widely recognized by students,

faculty and staff for its vegan entrée

options, this dining commons also

has an adjacent multi-purpose

room that offers additional

seating and space for campus and

community events.

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Cowell/Stevenson

With the international flavors of

a Mongolian-style grill, freshly

prepared sushi, and the delicious

fire-bakes pizzas, this location is

certainly a most popular spot on

campus. Newly remodeled in 2009,

this dining hall is warm and inviting

with patio dining available to

capture the crisp ocean breezes.

Crown/Merrill

A lively venue offering premier

rotisserie meat and poultry dishes.

This bright, colorful dining hall is

buzzing with activity throughout

the day. Their “In Balance” specialty

menu is designed to give students

a variety of healthy food choices

including whole grains, low sodium,

low fat, or high protein meals.

College Eight/Oakes

With an incredible view of the bay

and hillsides of Santa Cruz, this

place is as inviting as it gets. This is

the home of our campus bakeshop,

which produces our entire array of

cookies, breads, brownies, and more.

If you are looking for late night

dining options on the west side of

campus, College Eight/Oakes has

what you’re craving.

our university is thrilled to be

your new home.”

–Scott berlinDirector of Dining and Hospitality Service

Students at operS’ Fall Fest enjoy a meal featuring produce from local organic farms.



Social responsibility and Commitment to

the environment

UC Santa Cruz Dining recog-

nizes the vital role we have

in a sustainable food system.

Several of our programs

include:

• Participating in food drives

to support Second Harvest

Food Bank.

• Providing our diverse food

service workers with a liv-

ing wage, full benefits, and

professional development

programs.

• The Center for Agroecology

& Sustainable Food

Systems operates the UCSC

Farm, which supplies our

kitchens with organically

grown produce.

• As part of a comprehensive

sustainability program we

also utilize modern pulp-

ing machines to reduce our

impact to the surrounding

land fills.

• Compost collecting in all of

our dining hall kitchens and

several cafes—including

compostable paper products

used throughout our dining

operations—helps reduce

our impact on the landfill

and generate a useful source

of mulch and soil amend-

ment.

• Community Supported

Agriculture (CSA) shares can

also be purchased with meal

plan Flexi Dollars. Students

can enjoy the bounty of the

UCSC Farm produce during

the harvest season.

A Leader in Sustainability

UC Santa Cruz Dining continues

to be a leader within College &

University Food Service in the area

of sustainable dining programs.

Locally purchased foods travel

less distance and consume fewer

fossil fuels during transportation.

Vegetarian and vegan foods

generally require fewer resources

(water, land, fertilizers) to produce,

and for this very reason we offer

a broad range of options in all

of our dining halls and cafes.

Nationally recognized products like

Morningstar, Tofurkey and Annie’s

are just a few examples. We provide

information for students to learn

about more “plant based” eating

options and sponsor PBJ days during

Earth Week! We offer both hot and

cold vegan/vegetarian selections

and they are clearly labeled. We

encourage students to “be a taster,

not a waster” to help reduce food

waste! Take what you like, but eat

what you take!

UCSC Dining also worked with

UCSC’s Food Systems Working

Group to launch a “trayless dining”

program in campus dining halls

in the fall of 2008. By eliminating

cafeteria trays, the program has

already diverted over 88 tons of

food scraps as well as saving over 1

million gallons of water annually.

“The sustainability aspect of

this is, to me, just as important

as the organic part; is organic

produce grown 4,000 miles away

that uses trucks at both ends of

the chain, with jet fuel and die-

sel, trains and ships in between

necessarily a healthier food

source than even conventional

produce that is grown 75 miles

away?”

–dwight CollinsCampus Executive Chef

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making it great—the uC Santa Cruz dining commitment to quality is shared by each and every member of the team.

nine oF The uC SanTa Cruz dininG loCaTionS have been aWarded

The Green buSineSS CerTiFiCaTion bY The CiTY oF SanTa Cruz.

We believe a SuCCeSSFul buSineSS iS dependenT on a healThY

environmenT and We are aCTivelY WorkinG To ShoW our

reSponSibiliTY To our GreaTer CommuniTY.

Community Agroecology Network (CAN) Coffee Program

CAN coffee is served in all dining loca-

tions on campus (see page 10).

Agriculture and Land-Based Training Association (ALBA)

ALBA supplies over 65%

of all organic produce

to our dining halls (see

page 15).

Buy Fresh, Buy Local

UCSC was

the first

campus in

the nation to become a “Buy Fresh,

Buy Local” partner! This program

supports local farmers and regional

economies.

Waste Reduction

As part of a compre-

hensive sustainabil-

ity program, educat-

ing our students

about waste reduc-

tion is a prime focus

of UC Santa Cruz

Dining. Working with our Food Ser-

vice Advisers and student programs,

we bring attention to this environ-

mental issue. Uneaten food is one of

our landfill’s largest components and

educating students to try samples of

unfamiliar foods is one of many ways

we can reduce waste. Conducting Zero

Waste events like the OPERS Fall Festival

is yet another way to limit the amount

of material we send to the landfill.

Pulpers and Composting

In an effort to re-

duce the bulk be-

ing sent to landfills, UC Santa Cruz

Dining installed a pulper machine

at College Eight dining hall and

Cowell. This equipment significantly

impacts the amount of solid waste

being hauled and dumped into

landfills everyday. These methods

also reduce fossil fuel use, garbage

storage liabilities and return the

ecosystem to a more balanced state.

Through a pilot program working

with the County of Santa Cruz, our

dining halls are collecting kitchen

food scraps and transporting them

to the Visions compost site in Wat-

sonville. Currently this program has

the potential to divert over 100 tons

per year from our local landfills.

We’re using our food scraps to grow

more food for students!

Commitment to Quality

UC Santa Cruz Dining prides itself

on providing the best possible food

available in the Monterey Bay area.

We promote buy fresh, buy local

purchasing practices and our focus

is on healthy dining options that

provide a variety of distinctive cook-

ing styles and flavors.

Our culinary team is involved at

every level and participates in quar-

terly workshops to enhance their

skills, keep up on the latest trends in

college foodservice, and learn new

cooking styles. The results are excit-

ing menu offerings each quarter.

Each of our managers is Serve Safe

Certified. Our team is proud to be a

part of the annual Pacific Chef Net

culinary conference and competes

in the NACUFS Culinary Challenge.

Our chefs have brought home med-

als awarded for the highest level of

culinary expertise and our team has

been recognized for its creativity in

special event planning.

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Composting and pulping food scraps and biodegradable plates and utensils decreases the amount of material that ends up in local landfills.

Nutrition and Wellness

On our UCSC Dining web site you

can access nutrition facts for all of

our meals. You can use the meal

calculator to check caloric counts

and plan a whole days eating with

this handy tool. We encourage

students to talk with our managers

about specific dietary restrictions.

We specialize in a large array of

Vegan and vegetarian meals and

we work closely with our Student

Health Center to develop meals for

restricted diets.

Educating our students is impor-

tant; we offer tips on “exam-time

brain foods,” balanced caloric selec-

tions and goodies to pack in their

dorm room as part of our ongoing

outreach.

Our salad bars, fruits, vegetables

and entrees are not only delicious;

they are a lifestyle that embraces

personal health and a healthy envi-

ronment.



Quik Mart– Located near the Crown College foun-

tain, this quick mart has everything you need,

all in one place. Sandwiches, and coolers stocked

with grab and go meals offer you plenty of variety.

We’ve even added health and beauty supplies

including a Natural Foods grocery program and of

course espresso drinks!

Located above the Nine/Ten Dining Commons,

Terra Fresca serves fine California cuisine, special-

izing in local organic and sustainable

menus. Amidst the redwood trees, it’s

perfect for a special culinary luncheon, busi-

ness meeting or relaxing meal with friends. Terra Fr-

esca offers full catering for meetings and weddings.

Located in the lobbies of Baskin Engineering,

Earth & Marine Sciences and Physical Sciences

Building, Perk Coffee Bars offer convenient loca-

tions to pick up a latte or mocha while on the go,

or meet with friends for a quick lunch from the

selection of salads, sandwiches or sushi.

Located in our Oakes College community, this fun,

funky café is the perfect spot for a grilled chicken

sandwich or charbroiled burger. With its interna-

tional surf theme and late night hours, this has

become a popular student hangout.

Nestled in a grove of redwoods at Kresge College,

this new hip restaurant has become the place to

eat on campus. Plenty of fresh, organic made-

from-scratch menu selections are available daily!

This express unit located at Kresge College of-

fers freshly prepared sub sandwiches, espresso

drinks, and snacks from 11:30am–3:00 pm Monday

through Friday. When you’ve just got to have it fast!

Cafés and Restaurants

UC Santa Cruz Dining also operates these cafés and restaurants, featuring many local, organic menu items

and serving CAN Coffee.

Students can use their FLEX$ Dollars at all of

these dining locations. FLEX$ Dollars are issued

with all 5- and 7-day meal plans!

Explore UCSC’s Other Cafés and Restaurants

• Located at College Eight, right

across from the dining hall, the

College Eight Café is a great spot

to grab a quick coffee, sandwich

or snack in between classes. In

addition, this café has a billiard

table for students to enjoy for free!

If you’ve got some spare time, come

on in and play!

• Located in the Quarry Plaza, di-

rectly across from the Bay Tree Book-

store, Joe’s Pizza & Subs is the place

to go for a leisurely sit-down meal.

For students who are 21 or over you

can enjoy a cold beer while kicking

back and chatting with friends!

Don’t miss out on this locally owned

spot!

• When you need a good Mexican

food fix look no further . . . Tacos

Moreno’s is the place to go! Located

at Crown/Merrill, beside the Merrill

Cultural Center . . . come check it

out!

Open 9:30 am – 10:00 pm Monday

through Friday

11:00 am – 6:00 pm Saturday

12:00 noon – 9:00 pm Sunday

• Located near the Cowell/Steven-

son dining hall, the Cowell Coffee

Shop has a full espresso bar, deli-

cious home baked goodies every

day as well as a full lunch menu for

those on the go. UC Santa Cruz art

exhibits as well as eclectic musical

selections are featured regularly.

• The Stevenson Coffee House is

a sweet spot to grub on delicious

sandwiches, soups, salads, baked

goods or even ice cream! Post up at

one of our many tables and work

on some homework while chowing

down!

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Student Food Systems Initiative

Student Food Systems Initiative

purpoSe: The purpose of the Food

Systems Initiative is to show how

you, as students, can develop

relationships between food-related

academic courses and organizations

that provide experiential learning

and program opportunities to

become empowered as conscious

change agents for your community.

Programs and Organizations

Food Systems Working Group

Education for Sustainable Living Program


Community Agroecology Network (CAN)

Center for Agroecology and Sustainable Food Systems (CASFS/UCSC Farm & Garden)

Life Lab Science Program

Program in Community and Agroecology (PICA)

California Student Sustainability Coalition’s Food Systems Initiative

Sustainable Foods Initiative

Kresge Co-op

See pages 9-12 of the guide for informa-tion about these campus organizations

Courses

ColleGe Core CourSeS: ColleGe 8

• Clei 61/Clei 161 Education for Sustainable Living Program

• Clei 90 Gardening

• Clei 99F Introduction to Organic Farming

anThropoloGY

• 80k Culture through Food• 173 Origins of Farming• 194 Consuming Cultures• 194C Food and Medicine

CommuniTY STudieS

• 100T Agriculture, Food and Social Justice

• 145 Politics of Obesity• 149 Political Economy of Food and

Agriculture• 168 Globalization and Its

Discontents

enGineerinG

• ee80S Sustainability Engineering and Practice

environmenTal STudieS

• 91F/191F Community and Agroecology (PICA)

• 129 Integrated Pest Management• 129l Integrated Pest Management

Lab• 130a Agroecology and Sustainable

Agriculture• 130b Principals of Sustainable

Agriculture• 133 Agroecology Practicum• 143 Sustainable Development:

Economy, Policy & Environment• 196 Agroecology and Food System

Based Senior Seminars (E, P, or V)

laTin ameriCan STudieS

• 80C Power and Resistance in the Americas

• 126a Global Capitalism and Community Restructuring

• 126b Voices from the Watsonville Community

• 133 Participatory Action Research and Community Development in Latin America

• 148 Workers in Latin America• 160 North American Integration:

Post-NAFTA• 175 Migration, Gender and Health

SoCioloGY

• 130 Sociology of Food• 184 Hunger and Famine• 184 Environmental Inequality

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Step 1Look at courses you could take

to build your understanding

and level of awareness on

issues that are important

to you.

Step 2Learn more about the different

organizations that could assist

with hands-on and experiential

learning to become effective

in implementing food systems

based change.

Step 3Register for food system-

based courses and contact an

organization to get involved

and begin to take your learning

into your community!



Get Credit for Hands-on Food& Farming Opportunities aCademiC Year 2009-10

Center for Agroecology & Sustainable Food Systems Internships

envS 83, 84, 183, 184, 183b

Two- and five-credit internships at

the 25-acre UCSC Farm or the Alan

Chadwick Garden near Merrill

College.

ConTaCT: ENVS Internship Coordina-

tor, Chris Krohn, (831) 459-2104,

[email protected]

Gardens and Fields, ConTaCT: Liz Mi-

lazzo, 459-4661, [email protected]

Program in Community and Agroecology Seminar and Internship

envS 91F/191F Thursday 4–5:30pm

Two-credit seminar designed to

introduce students to concepts of

community and agroecology in the

context of sustainability. Course

can serve as a gateway to or as a

continuing basis for participation in

PICA. This spring, a collaborative in-

ternship between Life Lab and PICA

is available in addition to intern-

ships at PICA.

ConTaCT: Vivian (Bee) Vadakan,

459-5818, [email protected]

Agroecology and Sustainable Agriculture

envS 130 a/l mWF 2–3:10pm

Laboratory and field exercises

train student in the analysis of

ecological processes in agricultural

systems, with a focus on the quanti-

fication of ecological sustainability.

Prerequisite(s): course 24 or Biology

20C or consent of instructor; concur-

rent enrollment in course 130L.

ConTaCT: Steve Gliessman, gliess@

ucsc.edu

Agroecology Practicum

envS 133

Lectures and demonstrations are

combined with field applications to

give students direct experience and

knowledge of sustainable agricul-

ture and horticulture practices and

principles. UCSC Farm and Garden

are the living laboratories for testing

agroecological principles. Emphasis

is placed on small-farm systems.

Enrollment limited. Prerequisite(s):

ENVS 130A and 130L. Available during

Summer Session!

ConTaCT: Katie Monsen, kmonsen@

ucsc.edu

College Eight Garden Internship

Clei-90 Tuesday 4–5:30pm

One-credit internship in the College

Eight Garden. Offers students of Col-

lege Eight an opportunity to become

involved in an experimental learning

project focusing on application of

concepts of sustainable agriculture.

Enrollment limited to members of

College Eight.

ConTaCT: Steve Gliessman, gliess@

ucsc.edu

Life Lab Garden Classroom Internships

envS 83, 84, 183, 184, 183b

Teach standards-based science, gar-

dening and sustainable agriculture

concepts to local school groups (pre-

school-6th). Interns receive training in:

garden-based science education, work-

ing with children, organic gardening,

environmental education, games,

activities, and much more! Internships

available spring and fall quarters.

ConTaCT: Amy Carlson, 459-4035,

[email protected], www.lifelab.org

Education in Sustainable Living Program Action Research Teams (ARTs)

Clei 161

Analyzes sustainability and its ap-

plication in daily life and on campus,

involving collaboration between

students, faculty, staff, administration,

and the community. Two-credit CRAFTs

(CLEI61) attend guest lecturers and

discussions, Mondays 7-10pm and an

optional UC-wide retreat. Five-credits

ARTs also choose one of many sections,

such as: Campus Gardens, Food Sys-

tems, Composting, and Gardening for

Health. Meets Spring Quarter. Train in

the winter quarter to facilitate a 2- or

5-unit section in the spring course!

ConTaCT: Eva Stevens, evastevens88@

gmail.com

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Farmers’ Marketsin Santa Cruz County

Farmers’ Marketsin Santa Cruz County

Your Neighborhood Farmers’ MarketsFridaY:

Watsonville

3:00–7:00pm

Year-round

Peck Street at Main Street

Watsonville, CA 95076

(831) 234-9511

SaTurdaY:

Aptos—Cabrillo College

8:00am–noon

Year-round

Cabrillo College

6500 Soquel Drive

Aptos, CA 95003

(831) 728-5060

montereybayfarmers.org

Westside Santa Cruz

9:00am–1:00pm

Year-round

Western Drive at Mission Street

Santa Cruz, CA 95060

(831) 454-0566

santacruzfarmersmarket.org

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3 quick tipsto prepare for your farmers’

market experience:

1. Bring cash for payment to your

local market or confirm whether WIC

and/or EBT can be used.

2. Bring a shopping bag or a backpack

for purchases (reusing plastic bags

for wet produce and other fresh

products is another helpful way to

conserve resources).

3. Lastly, be prepared to see friends

and stay a while. Use the market

space as a community conversation

hub and enjoy your experience!

Support your local growers and more importantly eat with the seasons.

Shopping at the community farmers’ markets ensures that many family farms stay

in business and continue to farm local lands.

SundaY:

Live Oak

9:00am–1:00pm

May-October

East Cliff Drive at 14th Street


(831) 454-0566


TueSdaY:

Felton

2:30–6:30pm

May-November

St John’s Catholic Church

Hwy 9 at Russel Avenue

Felton, CA 95018

(831) 566-7159

WedneSdaY:

Downtown Santa Cruz

2:30–6:30pm

Year-round

Lincoln Street at Cedar Street


(831) 454-0566


The Farm & Garden Market Cart

On Tuesdays and Fridays from early

June through late October, the UCSC

Farm & Garden sells fresh produce and

flowers at the base of the UCSC campus

(corner of Bay & High). Now accepting

EBT credit!



Community Supported agriculture

(CSa) projects are collaborations be-

tween the local community and the

farmers. The community members

support the farm directly for an

entire season and in return receive

a share in the weekly harvest. This

partnership increases community

involvement in food production and

in the health of the local economy

and environment.

The CSA program at the UCSC Farm

is an integral part of the Appren-

ticeship in Ecological Horticulture,

which trains 40 people each year

in sustainable agriculture and

organic growing methods. A share

of produce contains a diverse supply

of freshly harvested organic fruits

and vegetables as well as flowers

and herbs from the pick-your-own

garden.

This is our fourth year of offering

fall shares to students, thanks to

the ongoing relationship between

Dining Services and the UCSC

Farm. You can now use your meal

plan flexi-dollars! Each meal plan

holder receives $50 of flexi-dollars

to spend each quarter. You can

combine your flexi-dollars with

your apartment-mates to cover the

cost of a share! You can also pay

with a check. For the five-week fall

season beginning September 29th

and running through October 30th,

shares cost $120 (feeds 2–4 for a

value of $24/week). Members pick

up boxes weekly (either Tues. or Fri.)

at the CSA Barn on the Farm located

Student CommunitySupported Agriculture CSa

Don’t miss our annual Farm celebration. Great music,

food, apple tasting, apple pie bake-off, garden talks, hay

rides, kids’ events, tours, displays by local farmers, chefs,

community groups, and an all-around good time. Join in the

Food for Thought forum to discuss timely

food system topics.

Free for Friends of the Farm & Garden members and kids 12 and under;

$5 for non-members, free for UCSC students with this original ad (with ID).

next to the pick-your-own herb and

flower garden. Members can also

look forward to weekly newslet-

ters with recipes, farm updates and

events; complimentary membership

to the Friends of the Farm & Garden

for one year; 10% discount on plants

at our bi-annual plant sales; quar-

terly issues of News & Notes and

bi-annual issues of The Cultivar.

aCT earlY, onlY 20 STudenT ShareS are available!

If you would like to receive our CSA

Brochure or have any questions

regarding the CSA program, please

contact Crystal Jensen at 459-4661

or email [email protected].

Harvest Festival Saturday, September 26, 11 am – 5 pm, UCSC

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Community Organizationsand Programs

California Certified Organic Farmers (CCOF)

2155 Delaware AvenueSuite 150 Santa Cruz, CA 95060(831) 423-2263

www.ccof.org


CCOF promotes and supports or-

ganic food and agriculture through

a premier organic certification

program, trade support, producer

and consumer education and politi-

cal advocacy. CCOF was founded in

1973 as a mutual assistance and

certification organization for or-

ganic farmers and was one the first

organizations to perform organic

certification in North America. CCOF

remains one of the oldest and larg-

est organic certification and trade

associations in North America, with

more than 1,800 members through-

out the grower and processor com-

munity. For more information visit

www.ccof.org.


Internships and volunteer oppor-

tunities are available through our

main office located close to the

University on Santa Cruz’s west side.

Full information can be found at

www.ccof.org/intern.php. Interested

applicants should email organic@

ccof.org or call (831)423-2263 ext.

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California FarmLink

CA FarmLink Central Coast Office

609 Pacific Ave, Suite 204Santa Cruz, CA 95060(831) 425-0303

www.californiafarmlink.org

ConTaCT: Reggie Knox

email: reggie@californiafarmlink.

org

California FarmLink is a non-profit

organization founded in 1998 to

strengthen family farms and con-

serve farmland in California. Our

land database and linking program

connect aspiring and retiring farm-

ers and promote techniques to

facilitate intergenerational farm

transitions. Through one on one

technical assistance and workshops

we assist farmers with business

planning, financing, tax strategies,

estate and succession planning.

We also use our grant funds to pay

consultants with expertise in these

areas to work directly with farmers.

Through a matched savings pro-

gram FarmLink helps aspiring farm-

ers build equity for the purchase of

land, equipment or infrastructure.

In 2005 we launched a revolving

loan fund to assist our small farm

clients. Our offices are in Sonoma,

Yolo and Santa Cruz Counties.


FarmLink offers internships to stu-

dents with experience in agriculture

or related fields. Intern tasks have

included:

• Working with realtors, county

assessors, agricultural commis-

sioners, the web and classified ads

to seek new land opportunities for

aspiring farmers.

• Assisting with workshop develop-

ment.

• Media outreach.

• Developing technical assistance

materials (handouts and bro-

chures) and translating these

materials into Spanish.

Contact Reggie Knox at the info

above to get involved!

Community Alliance with Family Farmers CAFF

406 Main Street, Suite 406Watsonville, CA 95076(831) 761-8507

The Community Alliance with Fam-

ily Farmers is a statewide organiza-

tion building a movement of rural

and urban people to foster family-

scale agriculture that cares for the

land, sustains local economies and

promotes social justice.

CAFF is a community representative

on UCSC’s Food Systems Working

Group and here on the Central Coast

we have three active programs.



Our programs include:

• On-Farm Conservation:

Farmscaping Program

Coordinator: Sam Earnshaw


• Community Food Systems:

Farm-to-School Program

Coordinator: Ildi Carlisle Cummins


• Buy Fresh Buy Local

Coordinator: Temra


Contact our program coordinators

to get involved with CAFF and your

regional community!


CAFF is looking for food and farm-

ing interns in 2007-2008. Intern-

ships vary from 10-30 hours a week.

Students who can commit to at least

two quarters are eligible for intern-

ship stipends. If interested in volun-

teering for special events please get

on our volunteer event notice list

serve. Call 831-761-8507 or email Ilid

at [email protected]

Community Bridges Meals on Wheels

1777 Capitola RoadSanta Cruz, CA 95062(831) 464-3180

www.communitybridges.org

ConTaCT: Lisa Berkowitz, Program

Director


Meals on Wheels for Santa Cruz

County enhances the lives of older

adults by offering quality meals, nu-

trition education, and caring human

contact.

Home delivered meals: A daily visit

and a nutritious meal help support

independence for vulnerable elders

and disabled residents.

Dining Centers: Additionally, four

senior dining centers located in Live

Oak, Ben Lomond, Santa Cruz and

Watsonville offer a daily hot meal to

adults 60 years of age.


We rely on the generous support of

hundreds of Santa Cruz volunteers

to help deliver meals to homebound

seniors and to serve in our dining

centers. Please join us!

Contact Volunteer Recruitment

(831) 464-3180 ext. 100

Homeless Garden Project

PO Box 617Santa Cruz, CA 95061(831) 426-3609 office(831) 423-1020 farm

www.homelessgarden-

project.org

ConTaCT: Paul Glowaski, Garden

Director

email: paulg@homelessgarden

project.org

The Homeless Garden Project

teaches the principles of ecologi-

cal sustainability and cultivates

community by bringing together

people from all walks of life in the

beauty and security of our 2.5 acre

certified organic farm. We also

offer transitional employment to

adults who are homeless through

our farm-based enterprises. The

farm is located on Shaffer Road, off

Delaware Ave and operates Tuesday-

Friday 9am–2pm with occasional

Saturday activities.


We always welcome volunteers and

interns. There’s plenty of work at

the farm on various tasks, including

preparing beds, weeding, planting,

and harvesting. Other opportunities

include preparing and/or staffing

our plant sales, doing crop evalu-

ations, nutritional cooking at our

farm kitchen, graphic arts, volun-

teer coordination, assisting in fund-

raising, and office work. Internships

are generally 12–40 hours a week,

no limits on volunteering. Contact

information at left.

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La Manzana Community Resources/Nutrition Programs

521 Main Street, Watsonville, Ca 95076(831) 724-2997

www.communitybridges.org

ConTaCT: Isabel Estolano-Franklin


La Manzana Community Resources

(LMCR) is a part of the non-profit

organization Community Bridges,

which seeks to foster economic

independence and address social

inequities in the Latino community.

LMCR consists of a drop-in center,

Adelante, a Learning Center, and

Nutrition Programs including Latino

5 A Day and the Power Play Program.

Our nutrition programs work with

Food Stamp eligible families in the

Central Coast (Santa Cruz, Monterey,

and San Benito County) and provide

nutrition education to combat

the burgeoning rates of obesity in

low-income communities and the

resultant chronic diseases such as

diabetes. Internships are available

within the Nutrition Programs.


Opportunities for interns include

outreach to community-based orga-

nizations, youth organizations, re-

tail markets, and the media in order

to educate the community about

the importance of eating fruits and

vegetables and exercising daily as

a means to prevent overweight and

obesity. A flexible schedule is neces-

sary, as an intern may find him/her-

self attending fairs and festivals on

the weekends. Bi-lingual, bi-cultural

students are especially encouraged

to apply. An intern can expect to

work anywhere from 10–30 hours

a week depending on availability

and the Nutrition Program selected.

Please contact Isabel Estolano-

Franklin at (831) 724-2997 x 205 or

by email: [email protected].

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sTransition Santa Cruz

Michael Levy(831) 427-9916

[email protected]

www.transitionsc.org

Our mission is to be a catalyst for

Santa Cruz’ relocalization—the

development of local self-reliance in

food, energy, transportation, media,

systems of care, economy and the

arts—through a broadly inclusive

community-building process. This

past year we’ve hosted a food forum

that launched our local food work-

ing group. From urban backyard

garden development to exploring

local policy and our food system ...

there is much to be done and we

invite you to join us at the table!


To join the local food group and

be involved in food systems-based

change we offer a wide variety of

community-based internships. For

more info please contact :

Michael Weaver at MWeaver@

chelseagreen.com



Second Harvest Food Bank Santa Cruz County

800 Ohlone ParkwayWatsonville, CA 95076(831) 722-7110 ext 220

www.thefoodbank.org

Second Harvest Food Bank of Santa

Cruz and San Benito Counties pro-

vides emergency and other food to

over 47,000 people a month through

food pantries, soup kitchens, home-

less shelters and other non-profits.

Second Harvest staff is a leader in

food provision, outreach programs

to educate and activate the public

around community hunger issues,

nutrition programs to ensure clients

have the information they need

to make healthy choices, and food

security projects that look to the

future of providing food sources for

our neighbors on the Central Coast.

We are also involved with advocacy

for improved hunger and nutrition

policy.

Those needing food should call the

Community Food Hotline:

(831) 662-0991

For information on year round food

drives and special events, contact

Christine Woodard (831) 722-7110

ext 217, [email protected]

For updates on hunger and

nutrition policy efforts, contact

Paul Bellergeau at (831) 722-7110

ext 220, [email protected]


3,000 volunteers and interns did

over 50,000 hours of service with

Second Harvest last year. Help is

needed with food sorts, the food

bank garden, gleaning, help with

food drives, work in the Commu-

nity Food Hotline, policy advocacy,

computer and office work, etc. Call

Volunteer Services Manager Danny

Robles at (831) 722-7110

ext 205, [email protected].

United Way of Santa Cruz County

Go For Health!1220 41st AvenueSanta Cruz, CA 95062(831) 465-2207

www.unitedwaysc.org

ConTaCT: Shebreh Kalantari


Go for Health! is a collaborative of

over 150 agencies addressing child-

hood obesity in Santa Cruz County

and in working in partnership for

improving health and wellness.

Go For healTh!’S viSion:

All children in Santa Cruz County

will be physically fit through

healthy eating and regular physical

activity.


GFH and its partners are looking for

motivated interns for moving the

health and wellness agenda for-

ward. Activities will include policy

advocacy, community building,

event planning, and research and

implementation of Go For Health

objectives.

Contact: Shebreh Kalantari, Director

of Community Organizing

email:[email protected]

C

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Food matters

Biodiversity • Over 75% of the planet’s agricul-

tural biodiversity has already been

lost.

• 90% of the crop varieties that were

grown a century ago are no longer

commercially produced.

• 9 crops supply 75% of the world’s

food, and 3 crops provide 50%.

• 1/2 of the vegetable servings

eaten in the US in 1996 came from

only 3 vegetables: lettuce (mostly

iceberg), potatoes, and tomatoes.

Food Miles and Global Warming • Global warming is already under-

way. Temperatures in Antarctica

have risen 2.5º C in the last 50

years—causing the recent col-

lapse of two ice shelves over 1,000

square miles in area—and the

North Pole melted last year, for the

first time in 50 million years.

• The global food system is one of

the single most important causes

of increased greenhouse gases;

in the US it accounts for almost a

fifth of the nation’s energy con-

sumption.

• Per capita, the US uses more en-

ergy for food production, process-

ing and distribution than Asia and

Africa use for all activities com-

bined.

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• The typical plate of food in the

US has traveled 1,500 miles from

source to table, 22% more than in

1980.

Water Pollution, Waste and Erosion • Irrigation practices in the US are

so wasteful–accounting for a full

2/3 of all groundwater used!

• Hog, chicken and cattle waste has

polluted 35,000 miles of rivers

in 22 states and contaminated

groundwater in 17 states.

Facts for the heart, mind, and stomach of the reader



• Since World War II, 37% of the

world’s cropland has been eroded

and topsoil is currently being de-

stroyed 17 times faster than it can

be regenerated.

Genetic Engineering • The impacts of GE documented

so far include damage to vital

organs and the immune system,

increased pesticide resistance in

insects and weeds, and DNA trans-

fer to non-engineered varieties.

• 75% of all GE crops worldwide are

grown in the US.

• The claims that genetically

engineered seed would reduce

pesticide use have proven false:

for most commercial crops,

pesticide use has not decreased

and for some crops it has actually

increased!

Global Food and Human Health • The US Surgeon-General reports

that almost 2/3 of Americans

are now significantly overweight

(compared with 55% in the early

1990s, and 46% in the late 1970s),

and the proportion is rising

steadily. Each year, the obesity

epidemic costs the medical system

$117 billion in bills and causes

300,000 premature deaths.

• 3/4 of all antibiotics used in the

United States are for livestock,

mostly in the absence of disease—

this has the effect of increasing

pathogenic antibiotic resistance.

• Despite the prolific use of anti-

biotics, factory farms and meat

processing plants are breeding

grounds for bacteria like E. coli

and salmonella. Salmonella cases

have doubled since 1980, and

similar increases are reported for

other food borne bacteria.

Chemicals • In California, use of carcino-

genic pesticides increased 127%

between 1991 and 1998, while

reproductive and developmental

toxicants, groundwater contami-

nants, and acutely toxic pesticides

increased as well.

• Globally, pesticides kill 20-40,000

farmers each year.

• The documented health effects

of pesticide exposure include:

leukemia, brain tumors, prostate

cancer, sterility, birth defects,

damage to the immune system,

and cognitive disorders such as

impairment of memory and psy-

chomotor speed, anxiety, irritabil-

ity, and depression.

• These chemical inputs simply

aren’t working as predicted: in the

U.S., the quantity of crops lost to

pests has increased 20% since the

introduction of pesticides 46, and

$40 billion a year is now spent on

pesticides to save an estimated

$16 billion in crops.

Disappearance of Farming as a Livelihood • While 40% of Americans were em-

ployed in farming in 1910, today

that figure is less than 2%, and the

number of farmers in the US has

declined by 65% since 1950.

• Family farmers in the US typically

lose more money than they make

—their average income declined

by over 60% between 2000 and

2001 alone.

• Farmers’ prospects are so bleak

that in many regions suicide has

become their leading cause of

death.

Global Food and the South • The world already produces more

than enough to provide a healthy

diet for everyone on the planet.

The problem is not that there is a

food deficit, it is the unequal dis-

tribution of food and the control

of food by profit-driven corpora-

tions that leads to world hunger.

• There are currently 840 million

people in the world who are

hungry.

• Largely because so many farm-

ers in the South have been pulled

from the land, there are now

20 more Third World cities with

populations over 10 million than

there were in 1970.

Centralization • A handful of massive agribusi-

nesses now dominate farming:

the largest 6% of farms currently

capture almost 60% of all farming

revenue.

• Nine companies sell 90% of the

world’s pesticides and in the US

four companies slaughter 80% of

all cattle.

• The top four wholesalers control

almost half of the market for

Florida tomatoes, and the top two

account for three quarters of all

fresh-cut salad sold in supermar-

kets.

• This concentration gives farm-

ers fewer and fewer places to sell

their harvests by enabling power-

ful middlemen, such as wholesal-

ers and supermarkets, to squeeze

out all of the profits. By 1990, only

9 cents of every dollar spent on

domestically produced food in

the US went to the farmer, while

middlemen, marketers, and input

suppliers took the rest.

{ These facts were taken from the interna-

tional Society for ecology and Culture’s local

toolkit factsheet, which can be found at

www.isec.org.uk/toolkit/factsheet.html#1

for more information. }

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The Global Coffee Crisis& Fair Trade Direct

The current Global Food

Crisis is affecting com-

modity producers all over

the world, including coffee

growers. While the price per

pound that coffee producers are

receiving is increasing, rising

fuel and food costs means this

increase is of very little benefit

to the farmer. As prices continue

to fluctuate, coffee farmers, and

the communities they are a part

of, are caught in a crisis.

What can be done?

By working closely with farmer

cooperatives in Latin America, the

Community Agroecology Network

(CAN) is helping these farmers face

this crisis with new alternatives.

CAN links the farmer directly with

consumers to give them more than

two times better than even Fair

Trade prices. CAN helps farmers

develop more sustainable com-

munities by encouraging ecological

farming practices and establish-

ing connections with educators,

professionals, farmers, and you–the

consumer. Through these links, trust

is established, opportunities made

possible, and goals realized.

At CAN we give ‘bringing the farmer

directly to you’ honest meaning.

Our friends in the village of Agua

Buena de Coto Brus, Costa Rica and

their cooperative, Coopabuena, are

now able to process, roast, pack-

quick facts• On the conventional market

coffee farmers were paid

per pound: $2.30 in 1965;

$4.30 in 1985; $2.30 in

1995, 90¢ in 1997; and 55¢

in 2003.

• Nestle controls 40% of the

coffee industry.

• Oxfam declared 540,000

Central Americans with-

out jobs in 2002 as part of

the crisis, 5,000,000 living

below the poverty line.

Can farmers/coop receive $3.25 profit for the same pound of coffee that Fair Trade farmers/coop would receive $1.26 for, while the conventional marketing method returns less than $1 to the farmer.

Glo

ba

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off

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Cri

sis

& F

air

Tra

de

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t

age, and mail their coffee directly

to you! CAN coffee is found in UCSC

Dining Service eateries and in the

community. You can also find us

at the Wednesday Farmers’ Market

downtown!

Contact us to order CAN coffee for

your community and to find out

how to get involved!

Ca

n


$2.97 to theCosta RicanCooperative

$1.31 - $1.51 tothe FarmerCooperative

$.70-$1.05 tothe Farm/Plantation

CommunityAgroecology

Network (CaN) Fair Trade Conventional

CONSUMERS

COFFEEFARMERS

Distributor

Roaster

Importer

Broker

Exporter

Transformer

Transporter

Retailer

Roaster

Importer

Cooperative

CaN(direct)


Retailers & Restaurantsin Santa Cruz

Retailers

Food Bin1130 Mission Street


(831) 423-5526

New Leaf Community Markets13159 Hwy 9

Boulder Creek, CA 95006

(831) 338-7211

1210 41st Avenue

Capitola, CA 95010

(831) 479-7987

1134 Pacific Avenue


(831) 425-1793

6240 Highway 9

Felton, CA 95018

(831) 335-7322

1101 Fair Ave


831-426-1306

Shopper’s Corner622 Soquel Avenue


(831) 429-1804

Staff of Life Natural Foods Market1305 Water Street


(831) 423-8632

Restaurants/Cafés

Beckmann’s Old World Bakery104 Bronson Street #6

Santa Cruz, CA

(831) 423-9242

Café/bakery

Bittersweet Bistro787 Rio Del Mar Boulevard

Aptos, CA 95003

(831) 662-9799

Cal-Mediterranean

The Buttery702 Soquel Avenue


831-458-3020Bakery/deli

Café Brasil1410 Mission Street


(831) 429-1855

Brazilian

Charlie Hong Kong1141 Soquel Avenue


(831) 471-2609

Asian street food

Crow’s Nest Restaurant2218 East Cliff Drive


(831) 476-4560

Seafood/American

Dharma’s4250 Capitola Road

Capitola, CA 95010

(831) 464-8638Organic vegetarian

Engfer’s Pizza Works537 Seabright Ave


(831) 429-1856

Organic

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Kelly’s French Bakery402 Ingall’s Street


(831) 423-9059Café/bakery/deli

Malabar Cafe514 Front Street


(831) 423-7906

Sri Lankan/vegetarian

Michael’s on Maine2591 Main Street

Soquel, CA 95073

(831) 479-9777

New American

Mobo Sushi105 S. River Street

Santa Cruz, CA

(831) 425-1700Japanese/California

sushi

O’mei2316 Mission Street

Soquel, CA 95060

(831) 425-8458

Chinese

Planet Fresh1003 Cedar Street


(831) 423-9799World wraps/

multicultural burritos

Ristorante Avanti1711 Mission Street


(831) 427-0135

Cal/Mediterranean

River Café and Cheese Shop415 River Street


(831) 420-1280

Café/specialty/catering

Rosie McCann’s1220 Pacific Avenue

Santa Cruz, CA

(831) 426-9930

Irish Pub & Restaurant

Royal Taj270 Soquel Avenue

Santa Cruz, CA

(831) 427-2400

Indian

Sabieng Thai Cuisine1218 Mission Street

Santa Cruz, CA

831-425-1020

Thai

Sand Rock Farm Bed & Breakfast6901 Freedom Blvd #B

Aptos, CA 95003

(831) 688-8005

New American

Santa Cruz Mountain Brewing402 Ingalls Street # 27


(831) 425-4900

Organic brewpub

Saturn Café145 Laurel Street


(831) 429-8505

Vegetarian/ American

Seabright Brewery519 Seabright Avenue

Santa Cruz, CA

(831) 426-2739

Brewpub/American

Shadowbrook Restaurant1750 Wharf Road

Capitola, CA 95010

(831) 475-1222American

Shogun1123 Pacific Avenue

Santa Cruz, CA

(831) 469-4477

Japanese

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Soif Wine Bar & Merchant105 Walnut Avenue


(831) 423-2020

Small plates/New American

Sushi Totoro1701 Mission Street

Santa Cruz, CA

(831) 426-6660

Japanese

Thai House353 Soquel Avenue

Santa Cruz, CA

(831) 458-3546

Thai

Walnut Avenue Cafe106 Walnut Avenue

Santa Cruz, CA

(831) 457-2307

American diner

Vasili’s1501 Mission Street

Santa Cruz, CA

(831) 458-9808

Greek

Zachary’s819 Pacific Avenue

Santa Cruz, CA

(831) 427-0646

American



Sustainable Meat and Seafood

T hough many Central Coast

residents are able to buy lo-

cal, sustainably grown fruits

and vegetables at area retailers,

farmers’ markets and farm stands,

local ethically and sustainably

raised meat is often more difficult

to find. For a farmer to sell cuts of

meat directly to a consumer, the

animal must be slaughtered at a

USDA-approved slaughterhouse.

There are very few of these in North-

ern California, which is why many

farmers do not sell individual cuts

of meat, only shares in an animal.

Some farms sell consumers the live,

whole animal, which can then be

killed at a more common state-ap-

proved slaughterhouse and sent to

a local butcher.

Although buying an entire cow, pig,

or sheep may be beyond the ken of

the average consumer and student,

knowing your ranchers and places

to find sustainably raised protein

in the Central Coast are steps each

of us can take towards supporting

best practices. Local ranches include

TLC Ranch and Deep Roots Ranch in

Watsonville; Morris Grassfed Beef in

San Juan Bautista; Paicines Ranch

in Paicines; Black Hen Farm in Santa

Cruz; and Glaum Egg Ranch in Aptos

(see the CAFF Central Coast Food

Guide for info on these and other

ranches and locations in your com-

munity to source sustainable meat

options. Download a pdf copy of the

guide from http://guide.buylocalca.

org/localGuides.html)

Cooking Tips

“Pork is not supposed to be the oth-

er white meat,” says Mark Pasternak

of Devil’s Gulch Ranch. Naturally

raised pork is generally a bit fattier,

which makes it less likely to dry out,

and allows one to cook it a little

longer than conventional pork.

Grass-fed beef, on the other hand,

is usually leaner than conventional

meat. Steaks and roasts should be

cooked for less time than conven-

tional beef; braises and stews need

no modification.

Meatnomers–a Brief Glossary of Meat-Related Terms

animal huSbandrY: the breeding,

feeding, and care of farm animals;

also called ranching.

anTibioTiC Free: used to refer to

meat animals that have grown

up without ever having ingested

antibiotics. Organic certification

prohibits the use of antibiotics in

animal husbandry.

CerTiFied humane: an independent

certification that connotes animals

were provided a nutritious diet

without antibiotics or homones,

and were raised with shelter, resting

areas, sufficient space and the abil-

ity to engage in natural behaviors.

Free ranGe: a technical term as

defined by the USDA requiring that

outdoor access be made available to

animals.

Grain Fed: refers to ruminants—

such as cows, goats, and sheep—

whose natural diets consist of fiber-

rich grasses but whom are fed corn.

GraSS-Fed: a term as yet undefined

by the USDA, which generally refers

to a cow that has spent most of its

time at pasture, but may include

cows that have been ‘finished’ with

grain or hay-feed.

paSTured: a term as yet undefined

by the USDA, which implies that

animals grazed/lived outdoors on

grass.

For More Information

Online resources for local meats

include www.eatwild.com and

www.eatwellguide.com

continued on next page

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UCSC Sustainability Office

What is “Sustainable Seafood?”

Seafood from sources, either fished or farmed, that can

exist over the long-term without compromising species’

survival or the health of the surrounding ecosystem is

sustainable. We favor conservation of the resource in the

face of scientific uncertainty.

Seafood Watch Program—We All Can Do Our Part!!!

The Seafood Watch Program of

the Monterey Bay Aquarium

is designed to raise consumer

awareness about the im-

portance of buying seafood

from sustainable sources. The

program recommends which

seafood to buy or avoid and

helps consumers to become

advocates for environmentally

friendly seafood. UCSC Dining

Services adheres to the Seafood Watch Program to sup-

port best practices in acquaculture and fishing.

Why do seafood choices matter?

The choices we make as consumers drive the seafood

market place. Your purchasing power can make a differ-

ence by supporting those fisheries and fish farms that

are better for the environment, while at the same time

relieving pressure on others that are not doing as well.

With nearly 75% of the world’s fisheries either fully

fished or overfished, how we consume and make a living

by fishing are more important than ever. By using the

Seafood Watch pocket guide you are making choices

based on the best available information and supporting

environmentally friendly fisheries and aquaculture op-

erations. Here is the web address to download your copy:

www.monterey

bayaquarium.org/cr/

cr_seafoodwatch/

download.asp

For more info on sus-

tainable acquaculutre

and fisheries log on to:

www.mbayaq.org/cr/

seafoodwatch.asp

Physical Planning and Construction1156 High StreetSanta Cruz, CA 95064(831) 459-3011

http://sustainability.ucsc.edu

ConTaCT: Aurora Winslade


hourS: Monday - Thursday, 9am-5pm

The UCSC Sustainability Office is located in the Car-

riage House near the base of campus. The Office

facilitates and coordinates campus-wide sustainability

activities, supports programs to green campus opera-

tions and create institutional change, and publicizes

our successes to the greater community. The Sus-

tainability Coordinator, Aurora Winslade, is a UCSC

alumna and is assisted by several student staff and in-

terns. The main project for 2009-2010 is to help UCSC

complete its first Campus Sustainability Plan, laying

out campus sustainability goals, objectives, and met-

rics for numerous topics such as Food Systems, Waste

and Recycling, Energy, Water, etc. This year will also see

the campus complete its first Climate Action Plan. The

Sustainability Website (sustainability.ucsc.edu) serves

as a portal of information on campus-wide activities

and includes a regularly updated calendar and the

option to subscribe to our monthly newsletter. There

are lots of opportunities to become involved in making

our campus more sustainable, and the Sustainability

Office team is excited to help all interested students,

staff, and faculty get plugged in!

The Sustainability Office supports the work of the

Committee on Sustainability and Stewardship and

associated Working Groups. We host monthly student

staff meetings if you’d like to hear more about our

work. Contact us for more information.


There are opportunities to volunteer or earn credit

as a Sustainability Fellow, help us complete our first

Sustainability Plan, and help lead Sustainability Work-

ing Groups. Other internship possibilities abound! Feel

free to contact us for more information: sustain@ucsc.

edu, 459-3011.

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Sustainable Food, Health and Wellness Ballot Measure 39

Last year Measure 39 gathered over 1,700 student signatures to qualify for the spring student ballot. Unfortunately not enough students voted for any of the spring 2009 measures to pass.

This student fee-based initiative would fund programming and educational support for both on- and off-campus UCSC students. It would support such activities as advising on nutrition and food choice for students; shifts in institutional food service practices for more healthy and fresh options in campus eateries; student-centered experiential learning programs, coursework, and classes on the campus farm and gardens; quarterly and an-nual educational publications; and funding for staff to oversee and expand current and future programs.

Examples of efforts that could be funded through this initiative

include –

Support for student research and program development on issues of nutrition, health, sustainable food systems, and garden- and farm-based learning

Scholarships for quarterly field trips, classes and student activities related to the food system

A monthly forum featuring professionals, scholars and youth leaders working toward a more just and sustainable

food system

To support this year’s ballot mea-

sure process, contact the Food

Systems Working Group,

[email protected].

The Food Systems Working Group is always looking for new student

leaders who would like to build upon this year’s campus food guide and

bring new insights and creativity into the process!

For more information please contact Tim Galarneau, Campus Food Guide

advisor, at [email protected] or call 459-3248 and leave a message.


Interested in helping with next year’s Campus Food Guide?

Fresh local and organic produce

Prepared fresh foods

Sustainable seafood and clean meats

All natural groceries, vitamins, and body care

10% of profi ts donated locally each year

Santa Cruz’s neighborhood

Campus Food Guide

Documents