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.

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.

Organic, natural and locally sourced items used in the dining facilities

  • Fish​: Acadia Redfish, Cod, Salmon, Shrimp are wild-caught
  • Fruit juice: Anthem, natural juices with no high fructose corn syrup
  • Ground beef: Frontiere all natural meats
  • Iced tea: Teatulia—organic, unsweetened tea at C4C
  • Just Mayo: Vegan, pea protein based mayonnaise substitute
  • Ketchup: Simply Heinz, with no high fructose corn syrup
  • Maple syrup: Maple Grove Farms, maple syrup/sugar mix - no high fructose corn syrup
  • Milk: 2% purchased from Horizon Organic
  • Pepperoni: Purchased from Zoe's 
  • Pizza crust: Organic crust purchased from Rustic Crust
  • Produce: Locally sourced during seasonal availability
  • Pupusas: Locally produced by Monse’s Taste of El Salvador