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The Student Farm offers a wide range of opportunities for students to explore sustainable agriculture.
An organic community garden on the UC Davis campus where anyone may rent a garden plot.
The Good Life Garden focuses on the relationship between good food and good health, with demonstrations, information and events.
- 10.6.15 — UC launches Cool Campus Challenge in a push toward carbon neutrality
- 10.1.15 — 9 ways to get your green on!
- 11.25.14 — Transit survey: 47 percent ride bikes to campus
- 11.12.14 — Fresh idea brings campus produce to UC Davis pantry
- 7.15.14 — Drought impact study: California agriculture faces greatest water loss ever seen
Take Action: Eat Well
Your challenge: Eat more sustainably produced food.
Your challenge: Eat more sustainably produced food.
- Pack a "green bag" lunch
- Eating out? Choose food for health — yours and the planet's
- Learn how to cook and stretch your dollar
- Wondering what to do with leftovers?
- Grow food
- Make "zero waste": Use a reusable lunch bag, food containers, containers, thermos, cup, utensils, and cloth napkins.
- Use a hydration station: Refill your water bottle at one of the many hydration stations located in buildings throughout campus, including the Coffee House.
- Eat sustainably:
- Eat local and seasonal, check out the campus Farmers Market for good food.
- Eat with respect for the land and social responsibility.
- Plant-based foods require less energy to produce.
- Buy sustainable animal protein (learn about the certifications here: http://dining.ucdavis.edu/sus-agriculture.html)
- Delight your senses:
These tips, from Linda Adams, Director of Sustainability and Nutrition, University Dining Services, and Camille Kirk, Assistant Director, Office of Environmental Stewardship & Sustainability, were presented at Focus the Nation 2008.
You can find a wide range of locally produced items here on campus.
The Coffee House uses specific signage to let its customers know when an area or dish is featuring local produce from the UC Davis Student Farm. Throughout the year the Coffee House sources a variety of items from the Student Farm, in varying amounts (based on availability). This past summer all the tomatoes, zucchini and chard used for the summer menu were organically grown on campus. Every summer when basil is in season, the Coffee House processes approximately twenty pounds per week into organic basil pesto, which is frozen and used throughout the year for pesto cream cheese, pesto mayonnaise and any other pesto dish (like the pesto chicken casserole). You can read the full list of the Coffee House's locally-sourced items on their website.
Take advantage of the weekly specials.
Each Monday during the Fall, Winter and Spring the “Cooks” area of the Coffee House features 100% vegan and vegetarian selections. Their three-week rotating menu allows them to feature their delicious meatless baked tofu dishes, soups, casseroles, pasta sauces and deli-style salads. Customers are presented a plethora of non-meat options, which illustrate the depth and variety of delicious and socially conscious culinary options available to someone who chooses a vegan or vegetarian lifestyle.
In a hurry? "CoHo-To-Go" offers many healthy grab 'n go options.
Items are prepared daily and include choices such as carrots, grapes, CoHome-made hummus, hard-boiled eggs, and a wide array of entrée salads. CoHo-To-Go foods are available at all three ASUCD dining locations - CoHo and CoHo-To-Go in the Memorial Union, and CoHo South Café in the Student Community Center.
All three ASUCD dining locations (the Coffee House, CoHo-To-Go, and the CoHo South Café) sell healthy snack options like carrots, grapes, CoHome-made hummus, hard-boiled eggs, and salads.
Student Health and Counseling Services (SHCS) offers a variety of themed cooking classes. All classes are taught by Sodexo chefs or student assistants at their teaching kitchen in the Student Health & Wellness Center. Topics include Every Day Eats (seasonal foods) and Quick and Easy Cooking. SHCS uses Student Farm produce in each of their classes and emphasizes "fresh from the farm" ingredients. For their current schedule, visit their site: http://shcs.ucdavis.edu/services/nutrition.html
The UC Davis bookstore sells the most recent version of the Coffee House cookbook (1995 edition). Fans of the CoHo who are interested in a particular recipe should feel free to contact management via the CoHo website (http://coffeehouse.ucdavis.edu/contact-us/). They are always happy to provide customers with their recipes to try at home!
You've taken a class and now you're ready to start cooking for yourself - what next?
Buy seasonal produce - it will be cheaper than out-of-season items. You can find fresh seasonal produce at the campus Farmers Market every Wednesday during fall and spring quarters. Buying foods in bulk for cheaper prices will also help you save money.
Sometimes the financial burdens of school can make it difficult to purchase food for meals. A wonderful resource on campus for students is The Pantry. Run by ASUCD, The Pantry provides up to three meals or personal items (toothpaste, shampoo, etc.) a day for undergraduate and graduate students who show a UC Davis ID. In 2013-2014 the Pantry served 4,627 students, totalling 13,881 meals fed. If you have extra food and/or toiletries that you don't need, share it with students that do by donating them to The Pantry.
Sort your food waste appropriately to help us lower our environmental footprint. There are ten 3-compartment waste receptacles located throughout the Coffee House dining spaces. Each bin is clearly labeled, with pictures, to help you sort your waste into either “Compost”, “Recycling” or “Landfill.” Thank you for helping the CoHo divert a large percentage of its waste away from the landfill!
Now you can also recycle your food wrappers! In March 2014 the Coffee House was proud to initiate a relationship with Terracycle, a business dedicated to taking hard-to-recycle products and turning them into affordable green products. Kettle Chip bags and Odwalla Bar wrappers (two items that were otherwise being disposed of in the landfill bin) were added to their approved list of recyclable products. Terracycle contributes a small amount of money for each batch of chip bags and bar wrappers to the charitable organization of the CoHo's choice… in this case the ASUCD Scholarship Fund.
You can grow your own vegetables and fruits at UC Davis, even if you live in a campus residence hall. Students and community members can rent a 200-square-foot garden plot at the Experimental College Community Garden on campus. Some of the garden plots have established fruit trees, vines, herbs and other perennials to boost your food production.
If you want to learn when to plant tomatoes or how to prune a grapevine, there are several campus resources to check out:
- The Good Life Garden, located at the Robert Mondavi Institute for Wine and Food Science, demonstrates how to grow various edibles, hosts food-themed seminars and shares seasonal gardening tips and information on its blog.
- If you want to learn about organic agriculture on a larger scale, the Student Farm welcomes interns.
- Online gardening advice for myriad plant types is available from the UC Cooperative Extension Master Gardeners.