Sustainability Action Plan 2022

As recommended in the BOG Framework, the district should strive to increase sustainable food purchases to 20% of the total food budget by 2030 and to ensure 80% of the food served meets the Real Food Challenge goals or equivalent by 2035.

The Real Food Challenge is an organization focused on students that has defined real food with standards encompassing the many distinct sectors that make up the food system.

Students lead the charge to encourage colleges to commit to buying and serving more food that meets the Real Food Challenge’s values-based criteria with the intent of creating change in the food chain for farmers, workers, eaters and the planet. These efforts need to consider the health impacts, cultural appropriateness, and prices of food available to our students.

Foothill College contracts with Pacific Dining Services for food service operations for the main cafeteria and with KJ’s Café Espresso Bar for two café locations. De Anza's Dining Services is a not-for-profit, community college-managed auxiliary service. At the time of contract or agreement renewal for both services, the district should develop a food service request for proposal based on the Real Food Guidelines and negotiate and award a contract to the company that best meets the campus goals for sustainable food.