by Rebecca Walker — October 28, 2009—The University of California has stepped up its sustainability policy systemwide by setting higher green standards for food service operations and building throughout its 10 campuses, five medical centers and the Lawrence Berkeley National Laboratory.
UC’s Policy on Sustainable Practices sets a high bar for environmental performance in new construction, renovation and siting of buildings, land use, energy and water consumption, greenhouse gas reduction, general and electronics equipment recycling, waste reduction, food service, purchasing and other operations related to the university’s facilities.
Revisions in the policy’s building provisions by the UC Regents include requirements that new structures be designed to the equivalent of at least silver certification under the Leadership in Energy and Environmental Design standards maintained by the U.S. Green Building Council—and that campuses strive to achieve at least a LEED-Gold rating for their new building.
By 2020, at least 20 percent of all food purchased by the university system will be designated as sustainable as defined by the food service work group based on third-party certifications for organic, locally-grown and other measures.
Also, at least one dining facility at each UC site must be certified as a green business by a certification program operated by the city or county housing the UC facility, Green Seal or the Green Restaurant Association. And each campus must provide students with educational materials about sustainable food products and food service business practices.
For more information on the sustainability efforts, see the Web site.
