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. ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.