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Food and Dining
Bon Appétit Management Company, SCU's Dining Services provider, places a priority on buying food from within a 150 mile radius to help support local farming and reduce transportation emissions. Learn more below or at the SCU Dining website.
- Trans-fats are not used in any Dining Services by Bon Appétit kitchens.
- Menus offer locally grown produce, cage-free eggs, hormone-free milk, and antibiotic-free chicken as well as supporting the Monterey Bay Aquarium Seafood Watch program.
- Sustainable social justice: Fair Trade coffee and teas, as well as chocolate are available at Bon Appetit venues across campus.
- All ground beef is free-range, local beef from Marin Sun Farms, and the flour used for pizza dough also comes from a local farm.
Vegetarian & Vegan Dining
Vegetarian meals are available every day. Diners can create vegan meals any time via the build-your-own program in "Farmers' Pantry" which provides a variety of seasonal and local prepared vegetables and grains for use in salads, pasta or sautéed dishes.
- All venues use unbleached napkins made from recycled materials.
- Customers who use their own reusable mug receive a $.10 discount at Mission Bakery, Sunstream, and Cadence Cafes.
- Dining Services by Bon Appétit offers an Eco-Tray that can be purchased with a refundable $5 deposit. Students receive a key chain that they exchange for a clean and sanitized tray. They can drop off the dirty tray at any Bon Appétit venue and pick up the key chain to start the exchange over again.
- Most catering and take-out containers are made from biodegradable materials.
Dining Services by Bon Appétit does not provide trays in student dining facilities. Some dining trays are provided at the faculty and staff dining room, and trays can be requested at the Marketplace (main student dining facility) if needed.
Pre-Consumer Food Waste
Post-Consumer Food Waste
As of May 2014, students have partnered with Bon Appétit (SCU’s dining company) to establish a chapter of Food Recovery Network at SCU. The Food Recovery Network (FRN) is the largest student-led food recovery movement in the nation with chapters at over 70 universities across the United States.
The staff at Bon Appétit is now packaging all leftover food from dining services and events for volunteers to pick up twice a week and deliver it to Martha’s Kitchen – a soup kitchen in San Jose. If you're interested in volunteering, please fill out this short form.
The Real Food Challenge
Students at SCU are working with SCU Dining Services by Bon Appétit on this national student campaign dedicated to creating a healthy, just, and sustainable food system. The goal of the Real Food Challenge is to shift institutional food spending to 'real food' and away from industrial farms and junk food.
Recent newsRead more...
Forge for happiness in your own backyard!
Student-run SCCAP program, Project Open Hand, gives students the opportunity to use their Fridays to make meals with love for residents of the Tenderloin in San Francisco.
As Assistant Director of SCU’s Food and Agribusiness Institute, Erika French-Arnold is creating opportunities for students as well as promoting food justice education on a larger scale.