Sustainability Action Plan
The Sustainability Action Plan marks the first time the College has outlined a broad framework and strategy for moving forward with sustainability. On May 14, 2011 the Pomona Board of Trustees accepted the Sustainability Action Plan, written by the President's Advisory Committee on Sustainability and the Sustainability Integration Office. This 10-year plan includes a variety of goals, policies, and procedures for sustainability. Food and agriculture is an important aspect of the College’s sustainability efforts and goals. The plan includes a section on food and agriculture, which is primarily focused on Dining Services. Click here to learn more about the Sustainability Action plan and to download the full document.
- Definition of “sustainable food”
- Effective implementation infrastructure
- Increased purchases of sustainable food in campus dining facilities
- Better food-related data and information
- Increased awareness of issue
Actions and goals concerning dining-related waste, water use, energy use, and other issues are included in other sections of the plan; this chapter focuses on food purchasing activities alone.
Objectives for 2020
- 15% of total food purchases qualify as sustainable by 2015
- 30% of total food purchases qualify as sustainable by 2020
- 10% of total food purchases qualify as sustainable in more than one category by 2020
- 50% of produce purchases local by 2020
- 100% seafood purchases are Marine Stewardship Council certified, Aquaculture Certification Council certified, and/or Seafood Watch Guide “Best Choices” or “Good Alternatives” by 2015
Sustainable Food Definition
The College defines sustainable food as food items that meet one or more of the following characteristics:
- Local (within 200 miles of campus “as the crow flies”)
- Produce: grown locally, ideally from an independently-owned small family farm.
- All other foods: processed/prepared locally AND (a) processed/prepared by a small, locally-owned company AND/OR (b) contains only locally-grown/produced ingredients
- Fair Trade Certified
- Domestic Fair Trade Certified
- Rainforest Alliance Certified
- AGA grass-fed
- Pasture raised
- 100% grass-fed
- Certified Humane Raised and Handled
- Sustainable Seafood
- Marine Stewardship Council Certified
- Aquaculture Certification Council Certified
- Seafood Watch Guide “Best Choices” or “Good Alternatives”
- Protected Harvest Certified
- Food Alliance Certified
- USDA Certified Organic
- Other practices or certifications as determined by PACS
Additionally, food items will not be considered sustainable if:
- Information is available that indicates that confinement/battery cages, child labor, slave labor, or indentured servitude are used in the production/processing of the items.
- Information is available that indicates that food items qualified as sustainable under a certain characteristic are not actually in keeping with the intention of that characteristic (e.g. a locally-grown produce item is transported to campus via a distribution center that is not local).
- They contain harmful additives as determined by Dining Services and PACS.