Over the 2013/2014 fiscal year, 23% of all food purchases made by the University of California-Davis Dining Services were locally grown and/or sustainably produced. The school utilizes the criteria listed by the University of California within the Sustainable Practices Policy guidelines to determine percentages of sustainable food purchases made each year. For the UC-Davis Resident Dining program, 29% of all food purchases were from sustainable sources, including 27% of all meat and seafood. ...

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