Locally Grown and Processed

Apple with measuring tape

To support the livelihood of growers, producers and processors of our regional community, University Dining Services will increase sourcing of locally grown and locally processed foods. Dining Services will continue to support the local community and economy by increase purchases from regional growers and producers to 30% by fall of 2010.

During the current academic year, University Dining Services will be offering menu choices that feature local farms throughout the month. Through strong and developing relationships with area farmers, Dining Services will dramatically increase sourcing of locally prepared fruits, grains, and vegetables. Dwelley Farms, Rue & Forsman Rice Farm, and Durst Farms are just a few already participating. Locally grown produce will be highlighted through customized menu signage, frequent visits to the dining rooms by farmers and chef tours of local farms.

While there is no set definition for locally grown, University Dining Services will make it a top priority to purchase locally grown product based on a three-tier system: primary (50 mile radius from campus); secondary (100 mile radius from campus); and tertiary (250 mile radius from campus).

Whenever Dining Services offers a locally grown item there will be information signage noting the location of the farm and the nutritional benefits of that item.

Farmers Market Specials

Each month look out for the Farmers Market Special - a dish that contains locally grown and produced ingredients. These items are typically served at the Go-Live platform in each resident dining room during lunch or dinner.

The Growers Collaborative

The Growers Collaborative has been an intricate piece of providing local produce to UC Davis since 2008. By working with the Growers Collaborative, Dining Services has been able to source produce from across the Sacramento and Yolo counties.

Featured farmers include:

Next Generation Foods

Dining Services is proud to partner with local vendors to provide high quality, locally grown and sustainably produced food. Beginning in 2007, Dining Services has worked with Next Generation Foods to bring the following items as standard options on campus:

Rue and Forsman Ranch, Inc. organic white and brown rice
Norene Ranch walnuts
Intermountain horseradish
Kimberly Vineyards wine vinegars
Bellindora Vinegars

Culinary Support Center - University Dining Services

University Dining Services is proud to have a Culinary Support Center (CSC) located at the University of California, Davis campus. The CSC helps us meet our goals of providing fresh, from-scratch foods to the campus.

The CSC processes and produces several items from scratch including the following:

soups, sauces, dressings
dips and salsa
seitan
salads
organic roasted tomato sauce
...and so much more!

Harvest Bakery

The University Dining Services Harvest Bakery operates in the Tercero Commons year-long at the UC Davis campus to provide the campus fresh baked goods.

Several of the items made from scratch by the Harvest Bakery include:

cupcakes
vegan cookies
breads
desserts

Finding your favorite foods on campus is easy. We offer signature brands and menu selections that include just about any item imaginable.

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Natural materials, foods, and packaging, proper farming and trade practices, and recycling programs are just a few of our practices.

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