CSU Monterey Bay

• Type: Public, 4 yr, 1000-5000, Hispanic-Serving Institution (HIS)
• Region: California
• City: Seaside
• State: CA
• involvement in the Real Food Challenge?
  Level 1: Connected to the network
• Provider: Sodexo
• Dining Services Director/Executive Chef: Sahwn Finnegan (Interim)
• Needs and challenges: Lack of infrastructure.
• Successes and achievements: We have been able to work with Sodexho to implement some ecologically friendly practices in our dining facilities. We have some local, organic produce as well as a number of fair trade items. Currently 31.61% of our produce is organic. We use bio plastics, bamboo fiber to-go containers, and spudware in all dining facilities. We also have been able to switch to dioxin free paper towels and napkins. We use 100% transfat free oils in the kitchens, which have been used to fuel biodiesel cars.
• Food activities: farm-to-college program, fair trade purchasing, organic purchasing, local purchasing, academic programs, student organizations
• Farm functions: CSA, farmer's market
• comments: We have two CSA options available on campus to students who chose to sign up and pay for them. We also have a number of farmers markets in the area. None of these functions supply our dining facilities however.
• Relevant academic programs: Extracurricular Activities, Student-run programs
• comments: Some classes dedicate special projects that address food issues, but it is not consistent. The environmental student group sometimes put on events and works with the farm to school program.