Document Type
Policy Brief
Publication Date
12-2025
Abstract
As Food Systems Fellows (January - December 2025), we evaluated the environmental and social impacts of Santa Clara University’s food procurement system in partnership with the Center for Sustainability and SCU Auxiliary Services. Using the Real Food Challenge framework, we assessed SCU Dining Services’ progress toward sustainability commitments outlined in Leading Through Laudato Si’, including expanding sustainable purchasing, increasing plant-based spending, and sourcing ethically produced food. Analysis showed that 19.27% of food purchases in February and October 2024 met Real Food criteria. This is below prior-year Real Food percentages and the university’s 25% by 2025 goal. To accelerate progress, we recommend shifting produce, chicken, and coffee procurement to sustainably sourced vendors, which could raise Real Food purchasing to over 30%, implementing default-vegetarian dining options, and improving data transparency and reporting to support long-term sustainability tracking.
Recommended Citation
Falci, Grace and Pink, Isabelle, "Analyzing Santa Clara University’s Food Procurement" (2025). Sustainable Food Systems Fellowship. 1.
https://scholarcommons.scu.edu/sfsf/1
