Food Sourcing, Safety and Sustainability

Food sourcing

A key part of sustainability involves the food itself—where it comes from, how it’s produced, and how we use it. Campus Dining Services is dedicated to utilizing high-quality ingredients to ensure our customers receive the best possible products. We offer an ever-growing selection of organic, naturalÌýand local products in all of our operations. We also support the universityÌý.

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Organic

Food produced without the use of synthetic fertilizers and pesticides, do not contain genetically-modified organisms (GMOs) or growth hormones, and are not processed using irradiation or any chemical additives or preservatives.

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Natural

Foods that do not contain artificial dyes, flavorings and preservatives: high-fructose corn syrup; genetically-modified organisms (GMOs); or growth hormones and antibiotics.

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Regional

Food product that is grown, raisedÌýor caught and produced,Ìýprocessed or manufacturedÌýwithin 400 miles of the University of Å·ÃÀ¿Ú±¬ÊÓƵ.Ìý

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Local

Food product that is grown, raisedÌýor caught and produced, processed or manufactured within 250 miles of the University of Å·ÃÀ¿Ú±¬ÊÓƵ.

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Fair Trade Certifiedâ„¢

Standards for socially responsible production and trade.

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Plant-based & Sustainable

Å·ÃÀ¿Ú±¬ÊÓƵ Boulder is the No. 1 post-secondary institution for plant-based dining and sustainability, according to a new report from .

ÌýÌýProduce:

  • Apples:ÌýAlways organic, locally sourced from Ìýwhen in-season and available.
  • Baby spinach, Baby kale, arugula, and field greens:ÌýAlways organic, available on our salad bars.
  • Potatoes:ÌýLocal, Organic from Ìýserved in the C4C.
  • Beans:ÌýPinto beans sourced locally from
  • Produce is often locally sourced during seasonal availability.
  • Village Center’s Greenhouse salad greens: Served at Village Center.

ÌýÌýBeverages:

  • Soy and Almond milk:Ìý®Ìý, sustainably sourced, gluten free, dairy free, kosher and vegan.
  • Coconut milk:Ìý, organic, gluten and dairy-free, kosher and vegan.
  • Coffee: ÌýOrganic, Fair Trade, Rain Forest Alliance, locally roastedÌý
  • Fruit juice:ÌýNatural juices with no added sugar.
  • Tea:Ìý ®organic, unsweetened tea,Ìý ÌýOrganic Yerba Mate,Ìý and natural, locally manufactured tea fromÌý.
  • Coconut Water: Organic coconut water combined with organic juice. Served at Village Center.

ÌýÌýMeats & Meat Alternatives:

  • Ground beef:ÌýÅ·ÃÀ¿Ú±¬ÊÓƵ all natural meats:Ìý ÌýGrass Fed, Regenerative Beef & Livestock, All Natural Never Ever beef patties.
  • Chicken:Ìý, American Humane Certified, antibiotic and growth hormone free, 100% vegetarian fed chicken thighs and chicken breast.ÌýChicken breasts are Halal.
  • Deli meats​:ÌýDeli turkey and hamÌýare certified humaneÌýpurchased fromÌý
  • Fish​:ÌýRock Fish, Pacific Cod, Haddock, and Bristol Bay Sockeye Salmon are wild-caught on all American shore fisheries, sustainable, and traceable from , tuna
  • Tofu: Always Organic
  • Jackfruit meal alternatives:ÌýJackfruit Burgers and Jack Meatballs are sustainably and ethically sourced, and organic.Ìý

ÌýÌýScratch Made:

  • A large number of food items that we serve is made from scratch in house
  • Tortillas and Pizza Crusts served in the C4C
  • French bread served in the C4C and Å·ÃÀ¿Ú±¬ÊÓƵ On The Run and all sub sandwiches
  • Soups served throughout Campus Dining
  • Many sauces used in recipes and those available as toppings.
  • Many dessert items

ÌýÌýBreads and Grains:

  • Bagel and breads:ÌýProvided by various local bakeries includingÌý,Ìý Bagels,Ìý,Ìý, , , ,ÌýandÌý® Gluten Free.
  • Pizza crust:ÌýNon GMO and vegan crust purchased from .
  • Oatmeal, Grits, and Pancake Batter:Ìý®ÌýOrganic, Non-GMO Project Verified and Fair Trade Certifiedâ„¢ products.
  • Tortillas, Tortilla Chips, and Corn Flour:Ìý,Ìýa local company utilizing locally sourced ingredients and environmentally friendly methods in product production.
  • Quinoa:Ìý, organic, gluten-free, vegan and local.
  • Granola:, allergen free and vegan, served in all dining centers.

ÌýÌýDairy and Eggs:

  • Yogurt:Ìý®ÌýGreek yogurt.Ìý Oikos® is a Certified B Corporationâ„¢. is served at Å·ÃÀ¿Ú±¬ÊÓƵ On The Run and The Alley@Farrand.
  • Eggs:ÌýCage free and certified humane.

ÌýÌýSweets:

  • Many of our dessert items are made from scratch in our bakery.
  • Sorbet:Ìý, certified organic and fair tradeÌýacai frozen sorbet

ÌýÌýCondiments:

  • Mayo:ÌýVegan mayonnaise substitute
  • Ketchup:ÌýNo high fructose corn syrup
  • Maple syrup:Ìý, maple syrup/sugar mix - no high fructose corn syrup
  • Salad dressings:ÌýÌýsalad dressing packets used at the grab and go’s areÌýorganic and 100% of the proceeds go to charity
  • Bon Maman jams and spreads:ÌýMade with premium ingredients, no high fructose corn syrup, no additives or preservatives. Available in the C4C.
  • Hot Sauce: hot sauces utilize sustainable practices and ingredient sourcing from local farms sourcing organic produce whenever possible.

ÌýÌýLocal Farms and Companies that we partner with:

Food Safety

Food safety is a top priority for Campus Dining Services. We have a dedicated food safety office that oversees operations and employs Hazard Analysis of Critical Control Points (HACCP) monitoring systems and safety procedures to ensure safety through all points of the foodservice system – from delivery to plate. Campus Dining Services employs nationally accredited food safety training programs and all employees go through a standardized training program.

Campus Dining Services works in conjunction with Boulder County Health as a part of theÌý, a voluntary program that recognizes restaurants and facilities in Boulder County that go above and beyond to keep visitors free from foodborne illness.

We ask our guests to partner with us in several ways:

  • Be careful not to cross-contact with food that is already on your plate when using serving utensils—this helps protect people with food allergies and sensitivities.
  • Keep serving utensil handles out of the food—handles contaminateÌýfood, and when that happens we have to remove it from the service area to be composted. This also affects sustainability and waste reduction efforts.
  • Use provided utensils, deli papers and dispensing systems for all foods. This keeps illnesses from spreading through contact with food.Ìý
  • Always make sure to use the inside of your elbow when you cough or sneeze, and turn away from any displayed food—that helps prevent the spread of germs on surfaces.

Sustainable Dining Initiatives

Campus Dining Services (CDS) at the University of Å·ÃÀ¿Ú±¬ÊÓƵ Boulder is recognized as a national leader in many sustainability fieldsÌýand has implemented strong resource conservation projects in-line with campus goals. As the CDS organization continues to advance its own aggressive sustainability goals, it requires a review of all measures currently in place, the impacts of those programsÌýand recommendations for effectively moving forward.Ìý

Please take the opportunity to review theÌýSustainable Dining Initiatives. You'll see the majority of the initiatives discussed are actively integrated into the Campus Dining Services operations. From where and how we purchase products and our zero waste programs, to our composting efforts and new building achievements, you will see sustainable dining practices in action.

For additional information, read how we are committed to sustainability on our campus.

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