Check out my piece for the Daily Cal!
It all started with a love for food. Back in 1868, when UC Berkeley laid its foundations, the College of Agriculture stood as the cornerstone of the University of California (UC) system. From modest beginnings on the Berkeley campus to the establishment of the University Farm at Davis and the Citrus Experiment Station at Riverside, the UC poured its resources and expertise into enhancing the agricultural landscape across California.
Today, about 60% of the world’s strawberries can trace their origins back to UC-developed varieties. UC Davis also built the world’s most environmentally advanced winery, ensuring a steady yet sustainable supply for our thriving wine industry. And let’s not forget the humble canned-fruit cocktail, which owes its existence to the innovative work of UC Berkeley food scientist William Vere Cruess in the 1930s, who discovered how to prevent fruit waste through his ingenious preservation methods.
However, our modern agricultural and food-access challenges surpass those encountered by California farmers in the 19th century. We now grapple with issues such as climate change, the spread of invasive pests, food insecurity, destructive monoculture practices and growing global obesity. One-third of the food we produce annually goes to waste, while food production itself accounts for 26% of global greenhouse gas emissions. These challenges require shifts in our consumption patterns and farming practices, and of course, initiatives that can facilitate such change. UC Berkeley must therefore lead the charge and pioneer innovative solutions to ensure a sustainable transition.
UC Berkeley is already pushing forward with research, technology and agricultural science within its classrooms and labs and disseminating this knowledge throughout the community. This commitment to sustainable agriculture and pioneering practices extends beyond the classroom — from student organization to residential services.
For instance, Berkeley Dining embraces sustainability by implementing incremental changes in its food procurement processes. Emphasizing organic and fair trade ingredients, the dining services have transitioned to local food suppliers. They have also made significant strides in curbing food waste by eliminating dining trays, a move that has encouraged diners to opt for smaller portions per meal. Through these measures, Berkeley Dining aims to integrate the values of a Berkeley education into its dining halls, engaging students in the intricacies of the food they consume and aligning its menu with student values.
Yet, many people have not yet made the link between what’s on their plate and the climate crisis. Consumers’ food choices depend on what they know, so education is crucial to addressing this. Students who are unaware of sustainable alternatives may be less inclined to explore them. Through awareness efforts, perhaps some die-hard cheeseburger lovers might find themselves opting for a vegan burger — a plant-based alternative that closely resembles its meaty counterpart.
If campus dining services enlighten them about the shortcomings of our current agricultural practices and the sourcing of ingredients in the dining halls, they gain insight into local procurement practices and the carbon footprint associated with food production. Education not only involves presenting people with options but also empowering them to have a voice in the decision-making process.
Ultimately, the process of transitioning to sustainable food practices is about finding balance. While a chicken BBQ special may grace the menu one evening, it should be accompanied by a plant-based alternative, such as grilled tofu. Taste should also not be compromised for those opting for a vegan diet — the goal should be to facilitate accessibility. Conversely, if someone craves a hearty cheeseburger fresh off the grill, that option should be available as well.
In our ongoing commitment to sustainability and promoting nutritious food choices, we could design more initiatives that educate and include diverse voices in the conversation. For example, we could reimagine classic comfort foods with plant-based twists. Think “fusion” food that upholds sustainable principles without compromising on the flavors. Or to honor cultural legacies and ancestral traditions, we could develop a “food stories” platform where students and the broader Berkeley community share recipes and stories about culinary practices from their diverse backgrounds, fostering a collective effort to integrate sustainability into various cultural contexts.
“Green gourmet” workshops could empower students to craft sustainable versions of their beloved family recipes. From guest lectures, chef-led discussions, cooking classes and farm visits, we hold the potential to not only engage with the current food system but also actively contribute to shaping a better, more sustainable one.
Our campus already stands as a melting pot of ideas and creativity. Looking ahead, dining should evolve into a celebration of diverse culinary traditions and informed consumption choices to create a more harmonious relationship with our planet. To achieve this, a coordinated effort is needed to raise awareness, unite all stakeholders and implement bold initiatives. There lies immense value in fostering connections across the UC community — from students and farmers to Indigenous people. By creating platforms for collaboration, we enable different people to come together, identify common ground and forge pathways to build better programs and opportunities.
Meiya Gujjalu 