Watch: Sustainable dining shows how small changes can make a big impact

This Earth Month, UCLA Dining is offering a behind-the-scenes peek at the thoughtful sourcing, waste reduction and innovative practices that help bring the best college food in the nation to the Bruin community.

Nearly 33,000 meals are served to students each day, along with companion information that shows the environmental impact of choices like eggs, beef and poultry. "I think our students want to reduce carbon footprint, but we have to make sure that our food quality is important," senior executive chef Joey Martin said.

As part of those efforts, UCLA Dining has pledged to shift 50% of campus entrees to plant-based options by 2027, collaborating with Humane World for Animals, formerly the Humane Society of the United States, to create a diverse and more sustainable dining experience.

Whether it's promoting low-impact food choices, carbon footprint labeling or repurposing unserved kitchen trim -such as using vegetable peelings for soups, stocks and sauces, or turning cake ends into toppings for ice cream and frozen yogurt - UCLA Dining's approach reduces waste. Food left on diners' plates is composted, while fluid menus ensure fresh, nutritious, top-tier restaurant-quality options.

"One of the efforts the students might not see is sustainable food purchase and what that looks like," said Brianna Moncada, sustainability manager for UCLA Housing and Hospitality. "For students that eat here every day, I hope they develop a sense of adventure when it comes to food, and just exploring, trying new things."

On April 22, Bruin Plate will host a "bee-licious" honey bee-themed menu, with special items celebrating the hardworking pollinators. Past themed dinners have included desserts and items from local producers.

Learn more at UCLA Dining.

To watch an audio descriptive version of the video, click here.