UC Santa Cruz continues to lead the sustainable campus food systems movement which began with the creation of a student garden in 1967 and campus farm in 1971, and continues today with efforts to meet students’ basic food needs and engage students in the food system. Students can find opportunities to get involved with campus food systems work and get access to healthy, affordable food in the 2020-2021 Campus Food & Garden Guide, now available online as an interactive PDF.
Produced annually by the UCSC Food Systems Working Group (FSWG) and the Center for Agroecology & Sustainable Food Systems (CASFS), the 62-page guide offers information on the campus and community organizations involved in food systems work at UCSC. The 15th edition of the free guide describes internships, classes, grants, workshops, events, and volunteer options for students who want to get involved in sustainable food systems, from learning how to grow their own food to shaping policies for sourcing food served in the dining halls. In light of the COVID-19 pandemic and the campus decision to offer almost completely remote instruction through winter quarter, the new guide offers students a virtual and interactive roadmap of ways to get involved with the food system at UCSC, no matter how far away they may be.
This year’s publication features student art and poetry in addition to food access resources, including information on the CalFresh program, a campus food resources map, and information on where students can access farm-fresh produce.
Readers can also learn about the history of food access and basic needs work at UCSC, Global Food Initiative Fellowships, Measure 43 funding for student projects, cooking and nutrition workshops offered online throughout the year, and the campus’s “Real Food” goals.
Find the Campus Food & Garden Guide online, complete with live links to more information on programs, internships, organizations, and food access resources.
