The Food Systems Working Group (FSWG) is a student-led organization that works to bring sustainably-grown food produced by socially-responsible operations to campus dining halls and, through a collaborative process, promote education and awareness of our food system.
FSWG works across experiential learning sites, curates open pollinated organic seeds for student gardens, partners on food security and basic needs efforts, and hosts outreach events while continuing to work to improve our supply chain. FSWG has served to bring together students passionate about making constructive changes to our campus and community food system.
FSWG publishes the annual Campus Food & Garden Guide, which contains information about how students can get involved with campus and community food systems. For more information, sign up for the FSWG newsletter and follow @ucscfswg on Instagram.
FSWG Projects
Real Food Calculator
The Real Food Calculator team investigates and analyzes thousands of UCSC Dining purchases, classifying each product by whether the item is “Real Food,” (defined as fulfilling at least one of the four categories: local, fair, ecologically sound, and humane) or not, and indicating whether the product is plant-based or not.
The team researches and proposes alternatives to big-ticket food items that don’t currently meet sustainability standards. At the end of the year, all the data is inputted into UCSC Dining’s procurement system, which generates the percentage of Real Food bought by UCSC for the entire school year, and this information is used to shift institutional procurement to more sustainable and nourishing foods.
Measure 43: Sustainable Food, Health, & Wellness
FSWG stewards the Sustainable Food, Health, and Wellness Initiative (Fee Measure 43). FSWG Core Team students, staff, and faculty co-lead grant making on an annual basis. Grants of up to $3000 are available for student-led food systems programs, research, and/or events.
Other projects
Our FSWG student leadership model and projects intersect with other student-led efforts engaged in food systems work, including the Black Lives Matter Garden and the Community Herb Garden, both located at the UCSC Farm. Our Basic Needs Produce Pop-Up team also serves in our FSWG model.
Each year, FSWG students co-lead the fall Harvest Festival and spring Strawberry and Justice Festival. For more info on events, please check our events calendar.
Contact: For questions please reach out to FSWG, ucscfswg@ucsc.edu or contact staff advisor Francis Ge, fmge@ucsc.edu