This dashboard displays data for food waste diversion and includes sustainable, local, plant-based, and antibiotic free food purchases. Nutrition and food service data encompasses patient meals, dining area meals, and catered food at UCSF Health West Bay Locations.
On January 1st 2024, Senate Bill 1381 went into effect for health facilities. SB1383 is a state-mandated effort to reduce Short-Lived Climate Pollutants (SLCPs) by keeping organic waste out of the landfill. It requires organic waste collection and composting service, food recovery to food donation organizations, waste audits, and education and outreach efforts.
At UCSF Health, there are many sustainable food practices that help ensure compliance with SB1383.
- UCSF Health is taking strategic measures to minimize food waste at its source by implementing precise portioning of meals and employing kitchen best practices to optimize the cooking process and reduce overall waste.
- Budget Bites is a UCSF Health program that packages and chills leftover meals from the dining areas as a reheat-able grab and go option at an affordable price.
- The Food 4 UCSF students app texts students letting them know where excess food from catered events is. This prevents catered meals from going to waste, and helps students get free meals.
- UCSF Health has introduced compost bins into break rooms, dining areas, and kitchens, facilitating food waste collection from staff. Across UCSF Health, staff undergo comprehensive training on waste sorting standards to guarantee the proper composting of all food waste and the effective capture of recyclable materials. Waste audits are performed to assess sorting practices, and the results are shared with unit leadership.
- UCSF Health responsibly manages used oil from its kitchens by engaging an external vendor for recovery and recycling processes. This used oil undergoes re-refining, or can be transformed into fuel oil, ensuing a sustainable and environmentally conscious approach to its disposal.
