Sustainable Agriculture

Sustainable is a broad term that reflects general operating principles and policies within a system. Sustainability rests on the principle that we must meet the needs of the present without compromising the ability of future generations to meet their own needs. Therefore, stewardship of both natural and human resources is of prime importance. Stewardship of human resources includes consideration of social responsbilities such as working an dliving conditions of laborers, the needs of rural communities, and consumer health and safety both in the present and future. Stewardship of land and natural resources involves maintaining or enhancing this vital resource for the long term. Visit the Sustainable Agriculture Research and Education Project.

Certified Organic
In order to be labeled "organic" products must meet the federal organic standards as determined by a USDA-approved certifying agency. Organic foods cannot be grown using synthetic feritlizers, chemicals, or sweage sludge; cannot be genetically modified; and cannot be irradiated. Organic meat and poulty must be fed only organically-grown feed and cannot be treated with hormones or antiobiotics.

University Dining Services is committed to offering organic products throughout the academic year. Part of our commitment is to provide food that is as pure as possible with the least amount of processing.

Examples of Products Offered
Organic Cereals
Organic Teas and Juices
Organic Milk

FOOD ALLIANCE CERTIFIED
Food alliance is a nonprofit organization that operates a third-party certifcation program for socially and environmentally responsible agricultural practices. Food Alliance certification distinguishes farmers and ranchers who:

Provide safe and fair working conditions
Ensure healthy and humane care for livestock
Do not use hormones or non-therapeutic antibiotics
Do not produce genetically modified crops or livestock
Reduce pesticide use and toxicity
Conserve soil and water resources
Protect and enhance wildlife habitat
Demonstrate continuous improvement

University Dining Services is committed to offering organic products throughout the academic year. Part of our commitment is to provide food that is as pure as possible with the least amount of processing.

Examples of Products Offered
Natural beef burgers from Country Natural Beef
Rustic breads made with Shepherd's Grain flour
Canned pears from Truitt Brothers

Natural
USDA guidelines state that 'natural' meat and poultry products can only undergo minimal processing and cannot contain artificial colors, artificial flavors, preservatives, or other artifical ingredients. "Natural" is used with similar meaning with other food products as well. There is typically no ingredient vertification of "natural" claims.

Sustainable Seafood
Dining Services is proud to partner with the Monterey Bay Aquirium Seafood Watch Program. This program provides chefs and operators with a working guide to serve seafood that is sustainably raised or harvested. Want to know more about the program, click here for an informational flyer.