Below are the Sustainability Indicators for Food Use on Campus (based on AASHE Indicators).

Source

1. Consider labor practices of food sources
2. Consider distances involved in food transport
3. Food is served that was grown on campus
4. Purchase of food from Midwest Food Alliance certified farms
5. Purchase of Fair Trade certified foods
6. Purchase of pasture-raised or grass-fed meat, without antibiotics or added hormones
7. Purchase of cage-free or pastured poultry eggs
8. Adherence to Monterey Bay Aquarium's Seafood Watch Guidelines for seafood
9. Direct purchasing relationships with local farmers/producers
10. Purchase of food from a campus farm

Service

1. Serve healthy food
2. Educate community about nutrition
3. Demystify food system
   • Food items are labeled to know where they come from
   • Dining hall online menu is kept up-to-date and accurate
4. Vegetarian options are at every meal
5. Vegan options are at every meal

Waste

1. Use of reusable tableware
2. Reduce packaging waste
3. Pre- and post-consumer food waste composting
4. Donation of leftover food to an organization that provides food to those in need
5. Donation of used vegetable oil to biodiesel producers
6. Phasing out or eliminating all-you-can-eat service to reduce waste