free!

UCSC FOOD SYSTEMS

Campus
WORKING GROUP

4th edition

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

DINING HALLS
CAMPUS EATERIES
FOOD SYSTEMS
RELATED ACADEMIC
COURSES
STUDENT AND
COMMUNITY
ORGANIZATIONS
STUDENT INTERNSHIPS
VOLUNTEER
OPPORTUNITIES
FARMERS’ MARKETS
FOOD FACTS
 The Food Systems
Working Group (FSWG)
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 • Monterey Bay Organic Farming
community Consortium
• Creating opportunities for • Interested Staff and Faculty
students to receive credit through • California Student Sustainability
classes and internships that focus Coalition
on food and farming • Undergraduate and Graduate
• Hosting “Field to Fork” tours for students
other universities and colleges
interested in starting their own How YOU Can Get Involved
farm-to-college programs To join the FSWG list serve and
FSWG includes representatives from: find out how to attend upcoming
meetings about exciting campus
• Center for Agroecology &
and community events, look online
Sustainable Food Systems
at: http://groups.google.com/group/
• Community Agroecology Network
UCSCFoodSystemsWorkingGroup
• Community Alliance with Family
or contact FSWG coordinators at
Farmers
ucscfswg@gmail.com
• Students for Organic Solutions
• Program in Community &
Agroecology
• Education for Sustainable Living
Program
• Campus Residential and Dining
Services
• Student Environmental Center
• Campus Purchasing
 Contents
About this Guide

This guide is designed to help
you find sustainable food
on campus, to share what is
Contents
You Are What You Eat: Why Local, Organic, Sustainable..................................... 2
Farm to College Movement at UCSC........................................................................ 4
Food Systems Working Group (FSWG) Organizations......................................... 8

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-
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

ism that address agriculture, Hands-on Internships and Classes......................................................................... 23

hunger, nutrition, and social Farmers’ Markets in Santa Cruz County................................................................ 24
justice. We hope this guide
Student Community Supported Agriculture (CSA) and Harvest Festival .... 25
will help create connections
Community Organizations ..................................................................................... 26
and foster a strong network
of people who want to build a Food Matters................................................................................................................ 30

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

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

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

Credits & Thank Yous

The Food Systems Working Group (FSWG)

UCSC Sustainability Office....................................................................................... 36
would like to send our deep appreciation to
Sustainable Food, Health and Wellness Initiative.............................................. 37
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 Keep your eyes peeled for this icon throughout this
Contributors Community Alliance with
Family Farmers, International Society for Ecol- guide to find Volunteer & Internship Opportunities!
ogy & Culture, Center for Agroecology & Sus-

t
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.

UCSC CAMPUS FOOD GUIDE 1

You Are What You Eat

You are what you eat!

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? able. What does your food system lower quality, less diverse types of
Food arrives on your plate via a look like? food. Buying local helps small farm-
food system—a network of farms, ers survive and keeps money circu-
farmers, processors, packers, drivers,
Why Local? lating within communities, pro-
grocery stores, eateries, farmers’ Buying local is gaining popularity vides fresh foods, and retains the
markets, and consumers. The aver- just like organics. cultural heritage of regional foods.
age food item you eat today has Plus you have the opportunity to
Today, we can buy anything, at any
traveled 1,200 miles—not so good get to know your local farmers!
time, from anywhere on the planet.
for you or for the planet. A healthy Although buying local is one way to
This may be convenient, but it
food system embodies concepts positively affect the food system, it
comes with a cost: weakened local
such as local, organic, and sustain- is important to recognize that the
economies, fossil fuel pollution, and
effort does not stop there.

2 UCSC FOOD SYSTEMS WORKING GROUP

 What you eat affects your body,
your mind, your community and the earth
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
Use
this
Guide:
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:
• 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
• Visit Farmers’ Markets or join
Community Supported Agriculture
You Are What You Eat
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!
• 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 CAMPUS FOOD GUIDE 3
 UCSC’s Farm to College Movement
by Linda Wallace, Tim Galarneau and Nancy Vail
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
4 UCSC FOOD SYSTEMS WORKING GROUP
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:
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.
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
Farm to College Movement
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.
UCSC CAMPUS FOOD GUIDE 5
 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
Farm to College Movement
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-
6 UCSC FOOD SYSTEMS WORKING GROUP
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.
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
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.
 What Made the Effort to Get
Organic Food in the Dining Halls Successful?
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)
Farm to College Movement
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.
UCSC CAMPUS FOOD GUIDE 7
 Connecting Students to the Campus Food System
Amy Chang, a freshman at UCSC’s
Farm to College Movement
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
8 UCSC FOOD SYSTEMS WORKING GROUP
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 Working

FSWG
Group Organizations

Food Systems Working Group Organizations

Center for Agroecology &
Sustainable Food Systems
(CASFS)
1156 High Street
Santa Cruz, 95064
(831) 459-3240
http://casfs.ucsc.edu
Contact: Joan Tannheimer
Email: jonitann@ucsc.edu
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.
“At CASFS we’re working toward
UCSC has its own organic farm and a safe and fair food system,
a world-famous organic garden, based on the understanding
managed by CASFS. The 25-acre that the environment and social
UCSC Farm (near the base of cam- justice are connected. We are
pus) and 3-acre Alan Chadwick
the nation’s leading university
Garden (between Merrill and Ste-
program in combining critical
venson Colleges) serve as outdoor
natural and social science
classrooms and research sites for
approaches with experiential
students and faculty interested
education to develop sustainable
in organic farming and garden-
agrifood systems.
ing, agroecology, and sustainable
–Patricia Allen
agriculture.
Director, CASFS
The UCSC Farm is also home to the
Life Lab Science Program, a science- days a week from 8 am to 6 pm, so
based garden and nutrition educ- please stop in and visit us!
tion program for K-12 students that

College 8 students take part in the
“Harvest for Health” program at the
UCSC Farm (see page 8).
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
t Volunteer
& 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
tgalarne@ucsc.edu or call (831)
459-3248.

UCSC CAMPUS FOOD GUIDE 9

 The Community
Agroecology Network (CAN)
FSWG
PO Box 7653
Santa Cruz, CA 95061
(831) 459-3619
www.communityagroecology.net
Food Systems Working Group Organizations
CONTACT: Karie Boone, Program
Coordinator
Email: cancoordinator@gmail.com
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.
t Volunteer & Internship
Opportunities
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
10 UCSC FOOD SYSTEMS WORKING GROUP
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,
ecantor@ucsc.edu
Arielle Romero, adromero@ucsc.edu
Sergio Costa, svcosta10@gmail.com
Email: csc.ucsc@gmail.com
Volunteer & Internship
t Opportunities
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 Drive
Santa Cruz, CA 95064
(831) 459-1714
www.enviroslug.org/eslp
Contacts: Eva Stevens,
evastevens88@gmail.com
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.
t Volunteer
& Internship
Opportunities
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
Email: daveshaw@ucsc.edu
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.
t Opportunities
Volunteer & Internship
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!
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.
Volunteer & Internship
t Opportunities
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 Street
Santa 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!”
t Volunteer & 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,
gardened@lifelab.org
Program in Community &
Agroecology (PICA)
The Village/ Lower Quarry
FSWG
(831) 459-5818
www.ucscpica.org
Contact: Bee Vadakan
Email: vvadakan@ucsc.edu
Food Systems Working Group Organizations
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.
t Volunteer & Internship
Opportunities
In addition to the PICA seminar,
internship and community meet-
UCSC CAMPUS FOOD GUIDE 11
 ings occur regularly in the A quad.
Visit our website, www.ucscpica.
org, for more information regarding
scheduled events or contact Bee at
FSWG
(831) 459-5818.
Student Environmental
Center
College Eight Commons, Room 210
Food Systems Working Group Organizations
200 Heller Drive
Santa Cruz, CA 95064
(831) 459-1714
www.enviroslug.org
Contacts:
Joyce Rice, jmrice@ucsc.edu (staff)
co chairs- Jason Daniel ( jdaniel@
ucsc.edu) and Desiree Goehner
(dgoehner@ucsc.edu)
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.
t Volunteer & Internship
Opportunities
The SEC has many positions avail-
able in their leadership as well as
internships and volunteer opportu-
nities! We are looking for creative
12 UCSC FOOD SYSTEMS WORKING GROUP
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
jmrice@ucsc.edu or call the SEC of-
fice at (831) 459-1714
Students for Organic
Solutions
200 Heller Drive
Santa Cruz, CA 95064
(831) 459-1714
www.enviroslug.org
Contact: Tyler Pitts
Email: tpitts@ucsc.edu
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!
t Volunteer & Internship
Opportunities
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 jdaniel@ucsc.edu.
CSSC Foods Initiative
College Eight Commons, Room 210
200 Heller Drive
Santa Cruz, CA 95064
(831) 459-1714
www.sustainabilitycoalition.org
Advisor Contact: Tim Galarneau
Email: tgalarne@ucsc.edu
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.
t Volunteer & Internship
Opportunities
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.
The Things You Never Knew About
Your “Local and Organic” Grocer
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-
Food Systems Working Group
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
UCSC CAMPUS FOOD GUIDE 13
 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
Food Systems Working Group
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
14 UCSC FOOD SYSTEMS WORKING GROUP
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’Brien
3rd year UC Santa Cruz
Community Studies Major
1
http://www.redorbit.com/news/sci-
ence/371607/whole_foods_market_chain_
consumes_local_whole_grocer/index.html
2
http://www.slate.com/id/2138176/
3
http://michaelbluejay.com/misc/whole-
foods.html
4
http://salsa.democracyinaction.org/o/642/
campaign.jsp?campaign_KEY=27537
5
http://www.traderjoes.com/
6
http://www.coffeehabitat.com/2009/02/
trader-joes-cof.html
7
http://go.greenpeaceusa.org/seafood/score-
cards/scorecard_top20.pdf
8
http://thomko.squarespace.com/jour-
nal/2008/2/13/plastic-bags-environmental-
impact.html
 Monterey Bay Organic

MBOFC
Farmers Consortium MBOFC

Monterey Bay Organic Farmers Consortium

S even 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.”

Agriculture and Land-Based Training Association (ALBA)

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
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 6264
Salinas, CA 93912
(831) 758-1469
www.albafarmers.org
contact: Gary Peterson
(831) 758-1469 ext 12
Email: gary@albafarmers.org
t Volunteer
& Internship
Opportunities
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.

UCSC CAMPUS FOOD GUIDE 15

 Center for Agroecology & New Natives We cultivate more than 100 differ-
Sustainable Food Systems Ken Kimes and Sandra Ward
ent organic fruits and vegetables
(CASFS) Farm 1255 Hames Road
on 230 acres in four counties. We
MBOFC

are especially known for our baby

Liz Milazzo Aptos, CA 95003
(831) 728-4136 greens and heirloom tomatoes. You
UCSC, CASFS
1156 High Street kenkimes@charterinternet.com can find our goodies on campuses,
Santa Cruz, CA 95064 www.newnatives.com at your farmers’ market and in lo-
(831) 459-4661 cal restaurants and grocery stores
emilazzo@ucsc.edu Over the last 20 years, New Natives throughout the Bay Area.
Monterey Bay Organic Farmers Consortium

has grown thousands of pounds of

www.casfs.ucsc.edu
greens, using good organic seed, Phil Foster Ranches
*See info in FSWG organization natural sunlight, clean water, and
section, page 9 Phil and Katherine Foster
nothing more. You can find us at
PO Box 249
local farmers’ markets, retail stores, San Juan Bautista, CA 95045
Coke Farm restaurants, and within your cam- (831) 623-2806
Dale Coke pus salad bar! www.pinnacleorganic.com
PO Box 60
San Juan Bautista, CA 95045 Happy Boy Farms Contact: Lynne Nunez, Sales, more
(831) 623-2100 info at lnunez@pinnacleorganic.
info@cokefarm.com com
www.cokefarm.com
CCOF-certified organic vegetables,
Growing certified organic since melons, and fruits, grown on a fam-
1981. Diversified crop mix and Greg Beccio, Owner ily farm in San Juan Bautista and
growing year-round. Coke Farm Jenn Bozzuto and Rob Smith, Hollister. Cultivating and market-
grows a wide variety of crops in- sales team ing a wide variety of fresh, organic
cluding specialty vegetables such as PO Box 1076 produce, Phil Foster Ranches strives
watermelon radishes and Jerusalem Freedom, CA 95019 to provide a high quality product to
artichokes. (831) 476-3276 (476-FARM)
their customers, excellent compen-
sales@happyboyfarms.com
sation, benefits, and working condi-
tions for their employees, and the
best possible care for the land.

Swanton Berry Farm

Jim Cochran
PO Box 308
Davenport, 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!

16 UCSC FOOD SYSTEMS WORKING GROUP

 ûû *!.û &%"û -!2û !02),û -!9û *5.%û *5,9û !5'û 3%0û /#4û ./6û $%#
!PPLES
California !PRICOTS
Central !RTICHOKE
!RUGULA
Coast !VOCADOS
"ASIL
"EANS
Regional Seasonal Availability
"EETS

Seasonal Availability Chart

"ELLû0EPPERS
"OKû#HOI
"ROCCOLI
"USHBERRY
#ABBAGE
#ARROTS
#AULIFLOWER
#ELERY
#HARD
#HERRIES
#HILIû0EPPERS
#OLLARDû'REENS
#ORN
#UCUMBER
%GGPLANT
'ARLIC
'RAPES
(ERBS
+ALE
+IWIS
,EEKS
,EMONS
,ETTUCE
-ELONS
/NIONS
0ARSLEY
0ARSNIPS
0EACHES
0EARS
0EAS
0ERSIMMONS
0LUMS
0OTATOES
0UMPKINS
2ADISHES
2ASPBERRY
3PINACH
3TRAWBERRY
3UMMERû3QUASH
4OMATILLOS
4OMATOES
4URNIPS
7ALNUTS
7INTERû3QUASH

UCSC CAMPUS FOOD GUIDE 17

 UC Santa Cruz Dining
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
18 UCSC FOOD SYSTEMS WORKING GROUP
our university is thrilled to be Porter/Kresge
your new home.” Located on the west side of campus,
–Scott Berlin this dining hall will be closed for
Director of Dining and renovation during fall 2009 and
Hospitality Service re-open in winter 2010. Expanded
in size, the servery will offer chef-
Cowell/Stevenson customized traditional style entrees,
signature salads and fire-baked
With the international flavors of
pizzas.
a Mongolian-style grill, freshly
prepared sushi, and the delicious College Nine/Ten
fire-bakes pizzas, this location is
This exhibition-style food court,
certainly a most popular spot on
showcasing the latest dining trends,
campus. Newly remodeled in 2009,
encourages students to roam from
this dining hall is warm and inviting
station to station making selections.
with patio dining available to
Widely recognized by students,
capture the crisp ocean breezes.
faculty and staff for its vegan entrée
Crown/Merrill options, this dining commons also
has an adjacent multi-purpose
A lively venue offering premier
room that offers additional
rotisserie meat and poultry dishes.
seating and space for campus and
This bright, colorful dining hall is
community events.
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
Students at OPERS’ Fall Fest enjoy a
campus, College Eight/Oakes has meal featuring produce from local
what you’re craving. organic farms.
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 Collins
Campus Executive Chef
Making it great—the UC Santa Cruz
Dining commitment to quality is shared
by each and every member of the team.
Social Responsibility
and Commitment to
the Environment
UC Santa Cruz Dining recog-
nizes the vital role we have
in a sustainable food system.
UC Santa Cruz Dining
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.
UCSC CAMPUS FOOD GUIDE 19
 Community Agroecology
Network (CAN) Coffee
Program
CAN coffee is served in all dining loca-
tions on campus (see page 10).
Agriculture and Land-Based
UC Santa Cruz Dining
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.
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.
20 UCSC FOOD SYSTEMS WORKING GROUP
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
Composting and pulping food scraps
landfills everyday. These methods and biodegradable plates and utensils
also reduce fossil fuel use, garbage decreases the amount of material that
storage liabilities and return the ends up in local landfills.
ecosystem to a more balanced state.
part of the annual Pacific Chef Net
Through a pilot program working
culinary conference and competes
with the County of Santa Cruz, our
in the NACUFS Culinary Challenge.
dining halls are collecting kitchen
Our chefs have brought home med-
food scraps and transporting them
als awarded for the highest level of
to the Visions compost site in Wat-
culinary expertise and our team has
sonville. Currently this program has
been recognized for its creativity in
the potential to divert over 100 tons
special event planning.
per year from our local landfills.
We’re using our food scraps to grow
Nutrition and Wellness
more food for students!
On our UCSC Dining web site you
Commitment to Quality can access nutrition facts for all of
our meals. You can use the meal
UC Santa Cruz Dining prides itself
calculator to check caloric counts
on providing the best possible food
and plan a whole days eating with
available in the Monterey Bay area.
this handy tool. We encourage
We promote buy fresh, buy local
students to talk with our managers
purchasing practices and our focus
about specific dietary restrictions.
is on healthy dining options that
We specialize in a large array of
provide a variety of distinctive cook-
Vegan and vegetarian meals and
ing styles and flavors.
we work closely with our Student
Our culinary team is involved at
Health Center to develop meals for
every level and participates in quar-
restricted diets.
terly workshops to enhance their
skills, keep up on the latest trends in Educating our students is impor-
college foodservice, and learn new tant; we offer tips on “exam-time
cooking styles. The results are excit- brain foods,” balanced caloric selec-
ing menu offerings each quarter. tions and goodies to pack in their
dorm room as part of our ongoing
Each of our managers is Serve Safe
outreach.
Certified. Our team is proud to be a
Our salad bars, fruits, vegetables
and entrees are not only delicious;
they are a lifestyle that embraces
personal health and a healthy envi-
ronment.
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!
Cafés and Restaurants
UC Santa Cruz Dining also operates these cafés and
restaurants, featuring many local, organic menu items
and serving CAN Coffee.
Quik Mart– Located near the Crown College foun-
UC Santa Cruz Dining
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!
Students can use their FLEX$ Dollars at all of
these dining locations. FLEX$ Dollars are issued
with all 5- and 7-day meal plans!
UCSC CAMPUS FOOD GUIDE 21
 Student Food Systems Initiative
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
Students for Organic Solutions
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
22 UCSC FOOD SYSTEMS WORKING GROUP
• 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
Step 1
Look at courses you could take
to build your understanding
and level of awareness on
issues that are important
to you.
Step 2
Learn more about the different
organizations that could assist
with hands-on and experiential
learning to become effective
in implementing food systems
based change.
Step 3
Register for food system-
based courses and contact an
organization to get involved
and begin to take your learning
into your 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
 Get Credit for Hands-on Food
& Farming Opportunities
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,
esintern@ucsc.edu
Gardens and Fields, Contact: Liz Mi-
lazzo, 459-4661, emilazzo@ucsc.edu
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, vvadakan@ucsc.edu
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
ACADEMIC YEAR 2009-10
Hands-on Internships
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,
gardened@lifelab.org, 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
UCSC CAMPUS FOOD GUIDE 23
 Farmers’ Markets
Farmers’ Markets

in Santa Cruz County

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.

The Farm & Garden Your Neighborhood Farmers’ Markets

Market Cart Sunday: Friday:
Live Oak Watsonville
On Tuesdays and Fridays from early
9:00am–1:00pm 3:00–7:00pm
June through late October, the UCSC
May-October Year-round
Farm & Garden sells fresh produce and
East Cliff Drive at 14th Street Peck Street at Main Street
flowers at the base of the UCSC campus
(corner of Bay & High). Now accepting Santa Cruz, CA 95062 Watsonville, CA 95076
EBT credit! (831) 454-0566 (831) 234-9511
santacruzfarmersmarket.org Saturday:

3 quick tips Tuesday:

Felton
Aptos—Cabrillo College
8:00am–noon
2:30–6:30pm Year-round
to prepare for your farmers’
May-November Cabrillo College
market experience:
St John’s Catholic Church 6500 Soquel Drive
1. Bring cash for payment to your Hwy 9 at Russel Avenue Aptos, CA 95003
local market or confirm whether WIC Felton, CA 95018 (831) 728-5060
and/or EBT can be used. (831) 566-7159 montereybayfarmers.org
2. Bring a shopping bag or a backpack Wednesday:
for purchases (reusing plastic bags Westside Santa Cruz
Downtown Santa Cruz
for wet produce and other fresh 9:00am–1:00pm
2:30–6:30pm
products is another helpful way to Year-round
Year-round
conserve resources). Western Drive at Mission Street
Lincoln Street at Cedar Street
Santa Cruz, CA 95060
3. Lastly, be prepared to see friends Santa Cruz, CA 95060
(831) 454-0566
and stay a while. Use the market (831) 454-0566
santacruzfarmersmarket.org
space as a community conversation santacruzfarmersmarket.org
hub and enjoy your experience!

24 UCSC FOOD SYSTEMS WORKING GROUP

 Student Community

CSA
Supported Agriculture CSA

Community Supported Agriculture

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 next to the pick-your-own herb and
garden. flower garden. Members can also
look forward to weekly newslet-
This is our fourth year of offering
ters with recipes, farm updates and
fall shares to students, thanks to
events; complimentary membership
the ongoing relationship between
to the Friends of the Farm & Garden
Dining Services and the UCSC
for one year; 10% discount on plants
Farm. You can now use your meal
at our bi-annual plant sales; quar-
plan flexi-dollars! Each meal plan
terly issues of News & Notes and
holder receives $50 of flexi-dollars
bi-annual issues of The Cultivar.
to spend each quarter. You can
combine your flexi-dollars with ACT EARLY, ONLY 20 STUDENT
your apartment-mates to cover the SHARES ARE AVAILABLE!
cost of a share! You can also pay
If you would like to receive our CSA
with a check. For the five-week fall
Brochure or have any questions
season beginning September 29th
regarding the CSA program, please
and running through October 30th,
contact Crystal Jensen at 459-4661
shares cost $120 (feeds 2–4 for a
or email farmcsa@ucsc.edu.
value of $24/week). Members pick
up boxes weekly (either Tues. or Fri.)
at the CSA Barn on the Farm located

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

UCSC CAMPUS FOOD GUIDE 25

 Community Organizations
and Programs
Community Organizations & Programs
California Certified
Organic Farmers (CCOF)
2155 Delaware Avenue
Suite 150
Santa Cruz, CA 95060
(831) 423-2263
www.ccof.org
Email: ccof@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.
Volunteer & Internship
t Opportunities
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.
25.
26 UCSC FOOD SYSTEMS WORKING GROUP
California FarmLink
CA FarmLink Central Coast Office
609 Pacific Ave, Suite 204
Santa 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.
Volunteer & Internship
t Opportunities
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 406
Watsonville, 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
email: sambo@cruzio.com
• Community Food Systems:
Farm-to-School Program
Coordinator: Ildi Carlisle Cummins
email: ildi@caff.org
• Buy Fresh Buy Local
Coordinator: Temra
email: temra@caff.org
Contact our program coordinators
to get involved with CAFF and your
regional community!
t Volunteer & Internship
Opportunities
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 ildi@caff.org
Community Bridges
Meals on Wheels
1777 Capitola Road
Santa Cruz, CA 95062
(831) 464-3180
www.communitybridges.org
contact: Lisa Berkowitz, Program
Director
Email: Lisab@cbridges.org
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.
t Volunteer
& Internship
Opportunities
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 617
Santa 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
Community Organizations & Programs
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.
t Volunteer & Internship
Opportunities
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.
UCSC CAMPUS FOOD GUIDE 27
 La Manzana Community
Resources/Nutrition
Programs
521 Main Street,
Community Organizations & Programs
Watsonville, Ca 95076
(831) 724-2997
www.communitybridges.org
contact: Isabel Estolano-Franklin
Email: info@cbridges.org
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
28 UCSC FOOD SYSTEMS WORKING GROUP
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.
t Volunteer & Internship
Opportunities
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: Isabele@cbridges.org.
Transition Santa Cruz
Michael Levy
(831) 427-9916
mlevy@baymoon.com
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!
t
Volunteer & Internship
Opportunities
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 Parkway
Watsonville, 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, christine@thefoodbank.org
For updates on hunger and
nutrition policy efforts, contact
Paul Bellergeau at (831) 722-7110
ext 220, paul@thefoodbank.org
t Volunteer & Internship
Opportunities
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, danny@thefoodbank.org.
United Way
of Santa Cruz County
Go For Health!
1220 41st Avenue
Santa Cruz, CA 95062
(831) 465-2207
Community Organizations & Programs
www.unitedwaysc.org
contact: Shebreh Kalantari
Email: skalantari@unitedwaysc.org
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.
t Volunteer & Internship
Opportunities
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:skalantari@unitedwaysc.org
UCSC CAMPUS FOOD GUIDE 29
 Food Matters
Facts for the heart, mind, and stomach of the reader
Food Matters

Biodiversity have risen 2.5º C in the last 50

• 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
• Theglobal food system is one of
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
• Per
iceberg), potatoes, and tomatoes.
Food Miles and
Global Warming
• Globalwarming is already under-
way. Temperatures in Antarctica
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 single most important causes
of increased greenhouse gases;
in the US it accounts for almost a
fifth of the nation’s energy con-
sumption.
capita, the US uses more en-
ergy for food production, process-
ing and distribution than Asia and
Africa use for all activities com-
bined.
• 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.

30 UCSC FOOD SYSTEMS WORKING GROUP

• 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
• Theimpacts 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.
• Familyfarmers 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.
Food Matters
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. }
UCSC CAMPUS FOOD GUIDE 31
 The Global Coffee Crisis
CAN

& Fair Trade Direct

Global Coffee Crisis & Fair Trade Direct

T he current Global Food

Crisis is affecting com-
modity producers all over
the world, including coffee
growers. While the price per
Community
Agroecology
Network (CaN)
Fair Trade Conventional

Distributor
pound that coffee producers are
Roaster
receiving is increasing, rising
Retailer
Importer
fuel and food costs means this CONSUMERS
increase is of very little benefit CaN Roaster
Broker
(direct)
Importer
to the farmer. As prices continue Exporter

to fluctuate, coffee farmers, and COFFEE Cooperative

FARMERS Transformer
the communities they are a part
Transporter
of, are caught in a crisis.

What can be done? $2.97 to the

Costa Rican
$1.31 - $1.51 to
the Farmer
$.70-$1.05 to
the Farm/
Cooperative Cooperative Plantation

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-
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.
age, and mail their coffee directly
to you! CAN coffee is found in UCSC quick facts
Dining Service eateries and in the
community. You can also find us • On the conventional market
at the Wednesday Farmers’ Market coffee farmers were paid
downtown! 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.
Contact us to order CAN coffee for
• Oxfam declared 540,000
your community and to find out
Central Americans with-
how to get involved!
out jobs in 2002 as part of
the crisis, 5,000,000 living
below the poverty line.

32 UCSC FOOD SYSTEMS WORKING GROUP

 Retailers & Restaurants
in Santa Cruz

Retailers & Restaurants in Santa Cruz

Retailers Restaurants/Cafés Charlie Hong Kong
1141 Soquel Avenue
Food Bin Beckmann’s Old World Santa Cruz, CA 95062
1130 Mission Street Bakery (831) 471-2609
Santa Cruz, CA 95060 104 Bronson Street #6 Asian street food
(831) 423-5526 Santa Cruz, CA
(831) 423-9242 Crow’s Nest Restaurant
New Leaf Community Café/bakery 2218 East Cliff Drive
Markets Santa Cruz, CA 95062
13159 Hwy 9 Bittersweet Bistro (831) 476-4560
Boulder Creek, CA 95006 787 Rio Del Mar Boulevard Seafood/American
(831) 338-7211 Aptos, CA 95003
(831) 662-9799 Dharma’s
1210 41st Avenue
Cal-Mediterranean 4250 Capitola Road
Capitola, CA 95010
Capitola, CA 95010
(831) 479-7987
The Buttery (831) 464-8638
1134 Pacific Avenue 702 Soquel Avenue Organic vegetarian
Santa Cruz, CA 95060 Santa Cruz, CA 95060
(831) 425-1793 831-458-3020
Engfer’s Pizza Works
Bakery/deli 537 Seabright Ave
6240 Highway 9 Santa Cruz, CA 95062
Felton, CA 95018 Café Brasil (831) 429-1856
(831) 335-7322 1410 Mission Street Organic
Santa Cruz, CA 95060
1101 Fair Ave (831) 429-1855
Santa Cruz, CA 95060 Brazilian
831-426-1306

Shopper’s Corner
622 Soquel Avenue
Santa Cruz, CA 95062
(831) 429-1804

Staff of Life
Natural Foods Market
1305 Water Street
Santa Cruz, CA 95062
(831) 423-8632

UCSC CAMPUS FOOD GUIDE 33

 Kelly’s French Planet Fresh Sabieng Thai Soif Wine Bar &
Bakery 1003 Cedar Street Cuisine Merchant
402 Ingall’s Street Santa Cruz, CA 95060 1218 Mission Street 105 Walnut Avenue
Santa Cruz, CA 95060 (831) 423-9799 Santa Cruz, CA Santa Cruz, CA 95060
(831) 423-9059 World wraps/ 831-425-1020 (831) 423-2020
Café/bakery/deli multicultural burritos Thai Small plates/New American

Malabar Cafe Ristorante Avanti Sand Rock Farm Sushi Totoro

514 Front Street 1711 Mission Street Bed & Breakfast 1701 Mission Street
Retailers & Restaurants in Santa Cruz

Santa Cruz, CA 95060 Santa Cruz, CA 95060 6901 Freedom Blvd #B Santa Cruz, CA
(831) 423-7906 (831) 427-0135 Aptos, CA 95003 (831) 426-6660
Sri Lankan/vegetarian Cal/Mediterranean (831) 688-8005 Japanese
New American
Michael’s on Maine River Café and Thai House
2591 Main Street Cheese Shop Santa Cruz 353 Soquel Avenue
Soquel, CA 95073 415 River Street Mountain Brewing Santa Cruz, CA
(831) 479-9777 Santa Cruz, CA 95060 402 Ingalls Street # 27 (831) 458-3546
New American (831) 420-1280 Santa Cruz, CA 95060 Thai
Café/specialty/catering (831) 425-4900
Mobo Sushi Organic brewpub Walnut Avenue Cafe
105 S. River Street Rosie McCann’s 106 Walnut Avenue
Santa Cruz, CA 1220 Pacific Avenue Saturn Café Santa Cruz, CA
(831) 425-1700 Santa Cruz, CA 145 Laurel Street (831) 457-2307
Japanese/California (831) 426-9930 Santa Cruz, CA 95060 American diner
sushi Irish Pub & Restaurant (831) 429-8505
Vegetarian/ American Vasili’s
O’mei Royal Taj 1501 Mission Street
2316 Mission Street 270 Soquel Avenue Seabright Brewery Santa Cruz, CA
Soquel, CA 95060 Santa Cruz, CA 519 Seabright Avenue (831) 458-9808
(831) 425-8458 (831) 427-2400 Santa Cruz, CA Greek
Chinese Indian (831) 426-2739
Brewpub/American Zachary’s
819 Pacific Avenue
Shadowbrook Santa Cruz, CA
Restaurant (831) 427-0646
1750 Wharf Road
American
Capitola, CA 95010
(831) 475-1222
American

Shogun
1123 Pacific Avenue
Santa Cruz, CA
(831) 469-4477
Japanese

34 UCSC FOOD SYSTEMS WORKING GROUP

 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
Sustainable Meat & Seafood
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. Free Range: a technical term as
Grass-fed beef, on the other hand, defined by the USDA requiring that
is usually leaner than conventional outdoor access be made available to
meat. Steaks and roasts should be animals.
cooked for less time than conven- Grain Fed: refers to ruminants—
tional beef; braises and stews need such as cows, goats, and sheep—
no modification. whose natural diets consist of fiber-
rich grasses but whom are fed corn.
Meatnomers–a Brief
Glossary of Meat-Related Grass-fed: a term as yet undefined
Terms by the USDA, which generally refers
to a cow that has spent most of its
Animal Husbandry : the breeding,
time at pasture, but may include
feeding, and care of farm animals;
cows that have been ‘finished’ with
also called ranching.
grain or hay-feed.
Antibiotic Free: used to refer to
Pastured: a term as yet undefined
meat animals that have grown
by the USDA, which implies that
up without ever having ingested
animals grazed/lived outdoors on
antibiotics. Organic certification
grass.
prohibits the use of antibiotics in
animal husbandry.
For More Information
Certified Humane: an independent
Online resources for local meats
certification that connotes animals
include www.eatwild.com and
were provided a nutritious diet
www.eatwellguide.com
without antibiotics or homones,
and were raised with shelter, resting
areas, sufficient space and the abil- continued on next page
ity to engage in natural behaviors.
UCSC CAMPUS FOOD GUIDE 35
 Sustainable Meat & Seafood, continued

What is “Sustainable Seafood?” UCSC Sustainability

Office
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
Physical Planning and Construction
sustainable. We favor conservation of the resource in the 1156 High Street
face of scientific uncertainty. Santa Cruz, CA 95064
(831) 459-3011
Seafood Watch Program—We All Can Do http://sustainability.ucsc.edu
Sustainable Meat & Seafood

Our Part!!!
Contact: Aurora Winslade
The Seafood Watch Program of
Email: aurora@ucsc.edu
the Monterey Bay Aquarium
Hours: Monday - Thursday, 9am-5pm
is designed to raise consumer
awareness about the im- The UCSC Sustainability Office is located in the Car-
portance of buying seafood riage House near the base of campus. The Office
from sustainable sources. The facilitates and coordinates campus-wide sustainability
program recommends which activities, supports programs to green campus opera-
seafood to buy or avoid and tions and create institutional change, and publicizes
helps consumers to become our successes to the greater community. The Sus-
advocates for environmentally tainability Coordinator, Aurora Winslade, is a UCSC
friendly seafood. UCSC Dining alumna and is assisted by several student staff and in-
Services adheres to the Seafood Watch Program to sup- terns. The main project for 2009-2010 is to help UCSC
port best practices in acquaculture and fishing. complete its first Campus Sustainability Plan, laying
out campus sustainability goals, objectives, and met-
Why do seafood choices matter? rics for numerous topics such as Food Systems, Waste
and Recycling, Energy, Water, etc. This year will also see
The choices we make as consumers drive the seafood
the campus complete its first Climate Action Plan. The
market place. Your purchasing power can make a differ-
Sustainability Website (sustainability.ucsc.edu) serves
ence by supporting those fisheries and fish farms that
as a portal of information on campus-wide activities
are better for the environment, while at the same time
and includes a regularly updated calendar and the
relieving pressure on others that are not doing as well.
option to subscribe to our monthly newsletter. There
With nearly 75% of the world’s fisheries either fully are lots of opportunities to become involved in making
fished or overfished, how we consume and make a living our campus more sustainable, and the Sustainability
by fishing are more important than ever. By using the Office team is excited to help all interested students,
Seafood Watch pocket guide you are making choices staff, and faculty get plugged in!
based on the best available information and supporting
The Sustainability Office supports the work of the
environmentally friendly fisheries and aquaculture op-
Committee on Sustainability and Stewardship and
erations. Here is the web address to download your copy:
associated Working Groups. We host monthly student
www.monterey
staff meetings if you’d like to hear more about our
bayaquarium.org/cr/
work. Contact us for more information.
cr_seafoodwatch/

t Volunteer
download.asp &
Internship Opportunities
For more info on sus-
There are opportunities to volunteer or earn credit
tainable acquaculutre
as a Sustainability Fellow, help us complete our first
and fisheries log on to:
Sustainability Plan, and help lead Sustainability Work-
www.mbayaq.org/cr/
ing Groups. Other internship possibilities abound! Feel
seafoodwatch.asp
free to contact us for more information: sustain@ucsc.
edu, 459-3011.

36 UCSC FOOD SYSTEMS WORKING GROUP

 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
Interested in helping with next professionals, scholars and
year’s Campus Food Guide? youth leaders working toward
The Food Systems Working Group is always looking for new student a more just and sustainable
leaders who would like to build upon this year’s campus food guide and food system
bring new insights and creativity into the process! To support this year’s ballot mea-
For more information please contact Tim Galarneau, Campus Food Guide sure process, contact the Food
advisor, at tgarlarne@ucsc.edu or call 459-3248 and leave a message. Systems Working Group,
ucscfswg@gmail.com.

UCSC CAMPUS FOOD GUIDE 37

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