A key part of sustainability involves the food itself—where it comes from, how it’s produced, and how we use it. Campus Dining Services is dedicated to utilizing high-quality ingredients to ensure our customers receive the best possible products. We offer an ever-growing selection of organic, natural and local products in all of our operations. We also support the university Fair Food Statement of Values.
- Organic: Food produced without the use of synthetic fertilizers and pesticides, do not contain genetically-modified organisms (GMOs) or growth hormones, and are not processed using irradiation or any chemical additives or preservatives. Ninety-five percent of ingredients in a processed food item must be organically certified for the product to be considered organic.
- Natural: Foods that do not contain artificial dyes, flavorings and preservatives: high-fructose corn syrup; genetically-modified organisms (GMOs); or growth hormones and antibiotics.
- Regional: Food product that is grown, raised or caught and produced, processed or manufactured within 400 miles of the University of Colorado.
- Local: Food product that is grown, raised or caught and produced, processed or manufactured within 250 miles of the University of Colorado.
- Fair Trade Certified™: Standards for socially responsible production and trade.
- Apples: Always organic
- Almond milk: SO Delicious—organic, gluten and dairy-free, kosher and vegan
- Baby spinach and field greens: Always organic, available on our salad bars
- Bacon: Applegate, all-natural, humanely raised, nitrate and nitrite free
- Bagel and breads: Provided by various local bakeries including Blue Point, Moe's, Rudi’s, Breadworks and Udi’s
- Beef: Aspen Ridge—all cuts hormone-free
- Cheese: Purchased from Organic Valley
- Chicken: Coleman, antibiotic-free chicken thighs
- Coconut milk: SO Delicious—organic, gluten and dairy-free, kosher and vegan
- Coffee: Fair Trade, Rain Forest Alliance, locally roasted
Elevations Coffee Traders
- Deli meats: Purchased from Applegate Organic and Natural Meats and
- Fish: Acadia Redfish, Cod, Salmon, Shrimp are wild-caught
- Fruit juice: Anthem, natural juices with no high fructose corn syrup
- Ground beef: Anthem, natural juices with no high fructose corn syrup
- Ice cream: Locally made, organic Boulder Ice Cream
- Iced tea: Teatulia—organic, unsweetened tea at C4C
- Just Mayo: Vegan, pea protein based mayonnaise substitute
- Ketchup: Simply Heinz, with no high fructose corn syrup
- Maple syrup: Maple Grove Farms, maple syrup/sugar mix - no high fructose corn syrup
- Milk: 2% purchased from Horizon Organic
- Peanut butter: Justin's local, organic peanut butter
- Pepperoni: Purchased from Zoe's
- Pizza crust: Organic crust purchased from Rustic Crust
- Produce: Locally sourced during seasonal availability
- Pupusas: Locally produced by Monse’s Taste of El Salvador
- Quinoa: Keen One Quinoa, organic, gluten-free, vegan and local
- Salad dressings: Organic dressings from Chelten House Chef Select Recipes
- Side dishes and beverages: All side dishes and beverages are natural—organic and local when available. Products carried include Late July, Back to Nature, Boulder Canyon Natural Foods, and Food Should Taste Good
- Soda: Stubborn Soda with no artificial sweeteners or high fructose corn syrup
- Soup: All-natural soup purchased from Pacific Foods and Kettle Cuisine
- Tea: Natural, locally manufactured tea from Celestial Seasonings
- Yogurt: We serve Chobani and Oikos Greek yogurt
Food safety is a top priority in Campus Dining Services and we feel that it’s a responsibility that we share with our customers. In addition to employing and practicing extensive food safety in our day-to-day operations, we also require ServSafe certification for our chefs and managers.
We ask our guests to partner with us in several ways:
- Be careful not to cross-contact with food that is already on your plate when using serving utensils—this helps protect people with food allergies and sensitivities.
- Keep serving utensil handles out of the food—handles contaminate food, and when that happens we have to remove it from the service area to be composted. This also affects sustainability and waste reduction efforts.
- Use provided utensils, deli papers and dispensing systems for all foods. This keeps illnesses from spreading through contact with food.
- Always make sure to use the inside of your elbow when you cough or sneeze, and turn away from any displayed food—that helps prevent the spread of germs on surfaces.
Sustainable Dining Initiatives
Campus Dining Services (CDS) at the University of Colorado Boulder is recognized as a national leader in many sustainability fields and has implemented strong resource conservation projects in-line with campus goals. As the CDS organization continues to advance its own aggressive sustainability goals, it requires a review of all measures currently in place, the impacts of those programs and recommendations for effectively moving forward.
As we prepare to introduce our new sustainable dining initiatives strategic plan in January 2018, please take the opportunity to review the 2012 Sustainable Dining Initiatives. You'll see the majority of the initiatives discussed are actively integrated into the Campus Dining Services operations. From where and how we purchase products and our zero waste programs, to our composting efforts and new building achievements, you will see sustainable dining practices in action.
For additional information, read how we are commited to sustainability on our campus.
Meet Our Sustainability Expert
Nicole Grisham REHS, CP-FS
- Sustainability and food safety manager for Campus Dining Services
- Bachelor of Science in Environmental Health, Registered Environmental Health Sanitarian and certified professional in food safety
- Over 20 years of nationally recognized leadership in the food industry representing food sustainability and food safety arenas
- Advocates for safe, healthy menus that promote sustainable food production and consumption practices
- Emphasizes education and opportunities for students and staff to embrace food that is safe, delicious, nutritious and earth friendly
- Available to answer questions and provide education related to campus dining’s sustainability and food safety programs