The University of California is making significant strides toward its goal of sourcing 25 percent of its food from sustainable sources by 2030 through the UC Global Climate Leadership Council’s Sustainable Food Sourcing Project. This initiative is not only transforming food procurement across UC campuses but also having a profound impact on California’s agricultural and food systems by strengthening relationships with farmers, producers, and supply chains.

The two main goals of the project are to:

• Advance the expansion of sourcing from sustainable food producers and enterprises in UC food service operations.
• Assess the key barriers and introduce recommendations for improving overall reporting and sourcing practices that integrate strategic systemwide sourcing and campus-specific secondary contracts and data collection.

This webinar will highlight key findings of the multi-phase UC wide project engaging Health Centers, Campuses, and supply chains in California and beyond. Insights will include structural challenges and limits to addressing sustainability goals in the marketplace as well as interventions that can accelerate efforts in procurement and sourcing to achieve institutional policy goals.