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Food & Dining

SCU's Sustainability Strategic Plan has a goal to apply sustainability criteria when making procurement decisions. Two objectives related to this goal are:

  1. Increase proportion of plant-based meals offered by Dining Services
  2. Purchase 25% Real Food by 2020

The Center for Sustainability and Auxiliary Services fund student researchers (Food Systems Fellows) to inventory food purchases from two months (October and February) to determine how we are progressing.