UCSC Campus Food Guide - 4th edition

This little 40 page gem is prepared by the UCSC Food Systems Working Group (FSWG), which has taken on the lead role in bringing sustainable food ("Farm-to-College") to UCSC campus and draws it members from campus, students, farmer organizations.

Some of the topics of the Guide includes the "Farm-to-College" program

• their guidelines for sustainable food purchasing (local, organic, humanely processed animal products, direct, fair trade, and worker supportive food products)
• the FSWG, its history, predecessors, obstacles that had to be overcome
• farmers consortium (MBOFC and ALBA) which UCSC purchases from
  
• description of some of the active on- and off- campus organizations (several!)
• supplemental information on CAS, sustainable seafood, etc.

Don't expect a nutrition guide or restaurant critic guide. Once you get past the acronyms, it is very informative about UCSC's efforts and how UCSC got to sustainable purchases of 30%.

Of course, the guide targets campus and students, but it is a useful for all of us in the community. It also illustrates what can be accomplished in a complex organization and a path to do this. Again, more on UCSC Farm-to-College.

Just to be sure, I'll have to ask a few students how it tastes!