University of San Francisco

• Type: Liberal Arts, Private, 4 yr, Grad School, 1000-5000, Urban
• Region: California
• City: San Francisco
• State: CA
• involvement in the Real Food Challenge?
  Level 3: Taking the Challenge
• Provider: Bon Appetit (Compass)
• On campus concessions: Jamba Juice.
• Dining Services Director/Executive Chef: Holly Winslow
• Farm size: .125
• Farm operated by students? yes
• Needs and challenges: - 100% fair trade coffee on campus - fair trade chocolate option - fair trade rice - more sustainable, local, organic food
• Successes and achievements: - Fair trade coffee in the largest cafeteria on campus - Passed a "campus consuming habits" law in student senate that encourages our food system to buy local, organic, sustainable, fair trade food.
• Composting: post-consumer food waste
• Food activities: student farm/garden, fair trade purchasing, organic purchasing, local purchasing, student organizations
• Farm functions: training growers, other educational, food consumed by volunteers, other
• comments: Need more student integration and participation beyond it's class. Class offered to all students, not just freshman.
• Relevant academic programs: Course(s) offered, Student-run programs
• comments: - All hosted by back to da roots pertaining to food - Other social justice programs on campus