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.