Center for Sustainability
Food systems represent a substantial impact on commerce, resources, and the health of an organization's constituents. The production of food can have direct negative impacts on air quality, drinking water, and health through exposure to pesticides and other chemicals.
Organic food-produced without the use of pesticides, preservatives, or fertilizers emphasizes conservation and the use of renewable resources to enhance environmental quality. Pepperdine's food services vendor, Sodexo, offers several organic options including "grab and go" organic snacks, food bars, and juices.
Buying food locally can help reduce fossil fuel consumption and the need for preservatives, by decreasing the distance from field to table. Currently, 31% of the food offered in the cafeteria comes from local sources.
Production of food from animals is typically much less efficient than the production of vegetables, grains, and fruits due to the amount of land required to raise livestock instead of food crops. Pepperdine University values personal choice and provides vegetarian options at every meal. Currently, 20% of all meals served in the cafeteria are vegetarian.
Local & Organic Fresh Produce Boxes Available at Pepperdine
In order to provide our community additional healthy food options, Pepperdine University is proud to partner with Farm Fresh To You, which provides local organic produce from a farm in the Imperial Valley. Local food reduces the vehicle miles traveled and supports your local community, while organic ensures there are no chemicals polluting water systems or your body. Moreover, the produce is only seasonally available so you are eating the way nature intended with lots of variety in your diet. The produce is fresh, picked daily, and arrives at Pepperdine University every Wednesday. You can customize the selection of fruits and veggies as well as the frequency of your pick-up from weekly to monthly. Order directly through their website: www.farmfreshtoyou.com and use promo code: 4866.
Reduction in Waste
Pepperdine utilizes a point system for students to buy their meals throughout the year, instead of an open buffet style, significantly reducing the amount of food waste. Dining services provides non-disposable plates and cutlery thereby minimizing the use of disposable items. Users of our dining facilities are encouraged not to take disposable containers and cutlery unless they are taking their meals off-site.
Reusable water bottles are sold in the Malibu bookstore to encourage students not to use disposable cups. Styrofoam is prohibited throughout campus and has been replaced by biodegradable to-go containers and ecotainers. Pepperdine also uses 100% recycled janitorial products.
Food Waste Composting and Recycling
Pepperdine's trash vendor, Crown Disposal, composts materials from the refuse produced in the cafeteria. The extensive sort process pulls out recyclables and other refuse leaving only the food waste. Recyclable items are then recycled, and the resulting food waste is sent to Crown Disposal's composting site. Compost produced by Crown Disposal is also used in landscaping around campus in place of fertilizer.
Cooking Oil Recycling
Dining Services recycles the cooking oil used in the cafeteria. The oil is picked up and used to make animal food and clean burning biodiesel fuel.