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Dining News

We're Serious About Conscious Dining, UC Davis
The REAL scoop on UC Davis Dining, Eat Real - January 29, 2016 UC Davis Dining is a long standing leader of campus dining programs that provides enticing and innovative dining options for well over 30,000 of its campus community members. A service philosophy focused on conscious dining and a strong commitment to sustainability and health eduction, UC Davis Dining continually fosters healthy habits and supports its campus and local community one plate at a time.

The 6th Annual Ride to Cure FA
rideATAXIA NorCal May 30 Ride to Cure FA - April 23, 2015 UC Davis Dining Services is proud to sponsor the Friedreichs Ataxia Research Alliance(FARA) for a day of physical achievement and family fun. Ride Ataxia will offer 5, 19, 40 and 60 mile routes on scenic country roads. Ride Ataxia benefits FARA- a nonprofit organization dedicated to research leading to a cure for Friedreich's ataxia (FA).

Colleges with the Best Campus Food
Huffington Post via Niche - December 25, 2014 Sure, college is primarily a place for learning, but no one can learn on an unhappy stomach. These schools go above and beyond to keep their students well-fed. The website Niche put together where to find the best campus food across the nation. To create these rankings, they looked at a variety of factors including, of course, how good the food is according to student opinion, but also how much the meal plan costs, the variety of healthy foods and foods for different dietary preferences and how convenient the hours are at the dining locations.

Nearly A Quarter of Food Purchases at UC Davis Are Sustainable
Food Management Magazine - August 14, 2014 Over the 2013/2014 fiscal year, 23% of all food purchases made by the University of California, Davis Dining Services [by Sodexo] were locally grown and/or sustainably produced. The school utilizes the criteria listed by the University of California within the Sustainable Practices Policy guidelines to determine percentages of sustainable food purchases made each year.

Farm to Fork to Fuel
Eco-Company TV - May 13, 2014 Riley visits a facility using leftover food and other green waste to generate electricity! And it's more than just that. At UC Davis, produce grown on the student farm is used in the student cafeterias, where leftovers and scraps are collected and sent to a new, high tech biodigester that uses it to create electricity for the campus. But it doesn't stop there! The waste bi-prodict from the biodigester is utilized to make fertilizer and compost for farms. That's what we call farm to fork to fuel to farm!

Student Chef Wins Spot on Dining Hall Menu
Food Management Magazine - April 10, 2014 The University of California at Davis prides itself on having one of the most sustainable dining programs in the country, one that makes plenty of use of local, fresh products. To promote that mindset, the college in 2011 launched a program called the Green Chef Challenge in which teams of students compete in an Iron Chef style cooking contest to produce healthful dishes incorporating a locally sourced secret ingredient.

Sierra Magazine Ranks UC Davis as "Coolest" School
Sierra Magazine - August 14, 2012 Sierra magazine has named the University of California, Davis, the nation's "Coolest School" for its efforts to address climate change and operate sustainably. The 5,300-acre campus, internationally acclaimed for its research in environmental sciences, ranked No. 1 among the 96 top colleges and universities surveyed."At UC Davis, sustainability is one of our core values," said UC Davis chancellor Linda P.B. Katehi. "I am very proud of the students, faculty and staff who have worked so hard to make this achievement possible and to invest in a more sustainable future for our campus."

Farmer's Market, In the Spotlight, Honors Its Champions
Davis Enterprise - September 19, 2011 - Debbie Davis: The awards recognized a dozen longtime supporters of the market, which is honoring its 35th anniversary this year by thanking those who have “loved and nurtured the market,” said longtime manager Randii MacNear.

UC Davis Dining Commons Earn Sustainable Business Certification
California Aggie - August, 2011 - Alicia Kindred: Resident students can now enjoy a new garden located between the Segundo Dining Commons and Bixby Hall. Created in Fall 2010, the student initiated garden aims to provide leadership opportunities while educating the community on care for edible plants and hands-on experience, officials said.

UC Davis Dining Commons Earn Sustainable Business Certification
On Campus Hospitality - March, 2011 - Greg Wallis: The University of California, Davis (UC Davis) Dining Services, operated by Sodexo, recently earned the Sacramento Area Sustainable Business Certification for its three dining rooms — Cuarto, Segundo and Tercero. Dining Services’ operation was recognized
for implementing measures and practices in six different categories including: energy conservation, water conservation, pollution prevention, solid waste reduction, green building design, and transportation/air quality initiatives.

Aggie Stadium No. 1 in Recycling and Composting
UC Davis - December 17, 2010 - Brenda Dawson and Dave Jones: With a crowd of 6,835 on hand, the Oct. 23 football game at Aggie Stadium generated 885 pounds of trash. Guess how much went to the landfill? Only 90 pounds! Which means that we diverted 795 pounds to recycling and composting — for a diversion rate of nearly 90 percent, best in the country in the Environmental Protection Agency’s annual WasteWise Game Day Challenge.

Fundraising Opportunities for Student Groups
Get the Details - August 9, 2010: Is your registered student group interested in a fund raising opportunity?  We work groups who provide labor at concessions and catered events on campus to raise funds for their registered student organization.  Depending on the type of event worked, student groups are paid either $8 per labor hour, or between 15-18% of the net concession sales from the event.

Campaign Aims to Make Meatless Mondays Hip
National Public Radio - August 9, 2010 - Allison Aubrey: There's a movement afoot aimed at changing the way we eat one day a week.

California Farmer Sells Rice to Consumers
LA Times - June 11, 2010 - Juliana Barbassa, AP Writer: Great sushi depends on rice that is just right — grains that are glossy and yielding after cooking, sticky with a touch of sweetness, but able to retain their color, aroma and shape.

An Uncommon Delight
Davis Life Magazine - June 2, 2010 - Rebecca Tryon, Writer: Pop quiz: Where in Davis can you get two freshly prepared dinners that include burgers on whole grain buns, customized salads, curried fish pasta, drinks and dessert of your choosing for $12 a person?

UCD, Chico, UOP Listed As Greenest Colleges
Sacramento Bee - May 8, 2010 - Lauren Rosenhall, Writer: It's the latest twist in American college ratings: How green is your campus?

Campuses Expand Sustainable Foodservice
University of California - April 15, 2010 - Harry Mokl, Editor: Davis, Irvine, Riverside, and Santa Cruz were the first UC campuses to go trayless in 2008.

Mom's Recipes Featured
UCDavis — July 10, 2008 — NewsWatch 2008: Recently, thousands of students tasted snickerdoodle cookies at the various dining locations on the UC Davis campus. The recipe was one of more than 150 that are submitted each year by families of students. The purpose is to bring home-cooked meals to campus. In all, 30 recipes are chosen each year. Watch this video regarding the Favorites from Home program.

 

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