With our current five-year Sustainability Action Plan concluding in 2024-2025, we are set to begin the next phase of our sustainability efforts. The University will develop a new plan that will guide us towards our 2050 sustainability objectives. This plan will address the needs of our tri-campus community and involve a range of partners in its creation.
Our food is particularly emblematic of sustainability, a personal and literal symbol of the connection between the social and the environmental. The physically closer we are to the original sources of our food, the greater our ability is to affect positive change. At all three campuses, focusing on local food sources means we are engaging with, investing in, and providing support to our local food systems while reducing the carbon footprint of our community.
Note: Soon after the original SAP was adopted, new research and guidance found that increasing plant-based food options has a greater impact on reducing emissions than focusing on local sourcing. While the target was not officially revised, HFS shifted priorities accordingly, joining the Menus of Change initiative to expand plant-based offerings.
Progress:
Expanded local vendor partnerships through Housing & Food Services (HFS).
Rolled out Balanced Plate program and Net Nutrition to promote plant-forward menus.
Increased sourcing from women-owned, minority-owned, and small local businesses.
By-the-Numbers:
In 2024, 33.5% of food purchased by HFS was sourced locally.
At the current rate, UW is on pace to meet or exceed the 35% local sourcing target by 2025.
Status:On track. Housing & Food Services is sourcing 33.5% of food locally and is well-positioned to reach the 35% target by 2025. This reflects strong recovery efforts following pandemic-related disruptions, including re-establishing a cross-departmental food systems working group. Looking ahead, the work in this area will likely focus on enhancing existing programs that address food security and nutrition, as well as developing an organizational strategy to address issues such as food waste, food access, climate impacts, and equity.
