Food Sourcing, Safety and Sustainability
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 Colorado.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 Colorado.
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Fair Trade Certifiedâ„¢
Standards for socially responsible production and trade.
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Plant-based & Sustainable
91¸£ÀûÉç is the No. 1 post-secondary institution for plant-based dining and sustainability, according to a new report from .
Organic, natural and locally sourced items used in the dining facilities
- Apples:ÌýAlways organic
- Almond milk:Ìý - sustainably sourced, gluten free, dairy free, kosher and vegan
- Baby spinach and field greens:ÌýAlways organic, available on our salad bars
- Bacon:Ìý, all-natural, humanely raised, nitrate and nitrite free
- Bagel and breads:ÌýProvided by various local bakeries includingÌý,Ìý,Ìý,ÌýBreadworksÌýandÌý
- Beef:Ìý—all cuts hormone-free
- Cheese:ÌýPurchased fromÌý
- Chicken:Ìý, antibiotic-free chicken thighs
- Coconut milk:Ìý—organic, gluten and dairy-free, kosher and vegan
- Coffee:ÌýFair Trade, Rain Forest Alliance, locally roastedÌý
- Deli meats​:ÌýPurchased fromÌýÌýandÌý
- Fish​:ÌýAcadia Redfish, Cod, Salmon, Shrimp are wild-caught
- Fruit juice:ÌýAnthem,Ìýnatural juices with no high fructose corn syrup
- Ground beef: all natural meats
- Iced tea:Ìý—organic, unsweetened tea at C4C
- Just Mayo:ÌýVegan, pea protein based mayonnaise substitute
- Ketchup:ÌýSimply Heinz, with no high fructose corn syrup
- Maple syrup:Ìý, maple syrup/sugar mix - no high fructose corn syrup
- Milk:Ìý2% purchased fromÌý
- Pepperoni:ÌýPurchased fromÌýÌý
- Pizza crust:ÌýOrganic crust purchased fromÌý
- Produce:ÌýLocally sourced during seasonal availability
- Pupusas:ÌýLocally produced byÌý
- Quinoa:Ìý, organic, gluten-free, vegan and local
- Salad dressings:Ìý used at the grab and go’s areÌýorganic and 100% of the proceeds go to charity
- Side dishes and beverages:ÌýAll side dishes and beverages are natural—organic and local when available. Products carried includeÌý,ÌýBack to Nature,Ìý, andÌý
- Sorbet: acai frozen sorbet
- Soda:ÌýÌýwithÌýno artificial sweeteners orÌýhigh fructose corn syrupÌý
- Soup:ÌýAll-natural soup purchased fromÌýÌýandÌý
- Soy milk: -Ìýsustainably sourced, gluten free, dairy free, kosher and vegan
- Tea:ÌýNatural, locally manufactured tea fromÌý
- Yogurt:ÌýWe serveÌýÌýandÌýÌýGreek yogurt
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 91¸£ÀûÉç County Health as a part of theÌý, a voluntary program that recognizes restaurants and facilities in 91¸£ÀûÉç 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 91¸£ÀûÉç 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.
