Incentivize & Support Sustainably & Ethically Sourced Food & Beverage Purchasing

This initiative proposes to enhance the availability of sustainably and ethically sourced food options on the University of Arizona campus, acknowledging the significant impact of food systems on climate, environment, and well-being. With agriculture accounting for a substantial share of global emissions and water use, there is a critical need to shift towards more sustainable practices. The University aims to establish measurable targets to reduce greenhouse gas emissions, increase sustainable food options, and promote plant-based choices to foster a healthier and more environmentally conscious community. Actionable items include:

• Commit to reducing greenhouse gas emissions from food and beverage purchases by at least 25% by FY2030 and 50% by FY2035, relative to the FY2023 baseline.
• Strive to achieve 3 out of 6 points by FY2030 and a full score of 6 out of 6 points by FY2035 under the AASHE STARS OP 7: Food and Beverage Purchasing credit.
• Establish a program overseeing sourcing and purchasing, conducting a comprehensive institutional Food & Beverage Purchasing Inventory, and progressively increasing the percentage of sustainably sourced and plant-based options.
• Implement "green labels" for menus and items, communicate sustainability information to patrons, and develop incentive programs. Provide training modules for key staff members to raise awareness of sustainably and ethically produced food and beverage items.
• Aim to reduce freshwater withdrawals associated with food and beverage purchases by a minimum of 20% by FY2030 and 40% by FY2035, relative to the FY2024 baseline.