School, Community & Home Gardening Resource Guide; Gardening Guidebook
NEW6 - Food Poster
1. SUSTAINABILITY
411 Food
WHAT
CAN
YOU
DO?
All the coffee at our dining
commons is fair trade certified!
BUY FAIR
TRADE
Get involved in food
sustainability and food security
on campus! You can learn about
the food insecurity of UC
students here:
<goo.gl/wB49KG>
EDUCATE
YOURSELF
Domestically grown produce
travels an average of 1,500
miles before it is sold. Buy local
and reduce your carbon
footprint!
BUY LOCAL
One pound of beef equals
about 22 pounds of CO2 and
1,847 gallons of water.
EAT LESS
MEAT
Why Build a Sustainable Food System?
“A sustainable food system (SFS) is a food system that delivers food security and nutrition for all in such a way that the economic,
social and environmental bases to generate food security and nutrition for future generations are not compromised.”
SOURCE: http://www.fao.org/ag/ags/sustainable-food-consumption-and-production/en/
ENVIRONMENTAL BENEFITS OF
SUSTAINABLE AGRICULTURE
DECREASED
DEFORESTATION
BIODIVERSITYDECREASED
EROSION
DECREASED
SOIL AND WATER
CONTAMINATION
INCREASED
NUTRITIONAL
DENSITY OF
LOCAL FOOD
ORGANIC FOODS
DECREASE THE HEALTH
PROBLEMS ASSOCIATED
WITH PESTICIDE &
ANTIBIOTIC USE
HEALTH BENEFITS OF
SUSTAINABLE AGRICULTURE
SOCIAL BENEFITS OF
SUSTAINABLE AGRICULTURE
FAIR WAGES HEALTHY LIVING
AND WORKING
CONDITIONS
Building a Sustainable Community Together
/ucsbsustainability /ucsbsustainable
UCSB hosts a Gaucho-Certified Farmers
Market that provides fresh, local
produce to students, faculty and staff
every Wednesday from 11 AM to 2 PM.
ucsb
The Edible Campus Project addresses local food
insecurity by repurposing underutilized spaces
for food production, turning waste into food, and
engaging students as growers and producers.
Look for us on Facebook At “UCSB Edible
Campus Program” or visit our website at:
<www.sustainability.ucsb.edu/ediblecampus>
WHAT IS
UCSB DOING?
The Food, Nutrition and Basic Skills Program teaches
students about budgeting + planning, kitchen basics,
cooking + nutrition, and connecting to your food.
Learn more at <foodbank.as.ucsb.edu>
The UC Nutrition Policy Institute recently released a study of
students at the UC, which found that 19% of students who
responded to the survey had very low food security and 23% of
respondents had low food security. Guided by the findings,
President Napolitano approved $3.3 million over the next two years
to help students regularly access nutritious food. Please read the
study at <http://tiny.cc/ucfoodsecurity> for more information.
35% of campus food procurement
for the dining commons was
sustainable in 2015.
26% of campus food procurement
at the University Center was
sustainable in 2015.
35%
26%
