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Sustainability

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Sustainability

Sustainability Efforts

Sustainability Efforts

Sustainability Efforts

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UC Sustainable Practices Policy by Section

Policy Section Goals
Green Building LEED Silver certification
20% beyond energy code
Clean Energy 10% reduction by 2014
10 MW of onsite renewables
Sustainable Transportation Each campus set GHG goals
Climate Protection CAP within 2 years
25% reduction by 2014
50% reduction by 2020
Carbon Neutral by 2025
Sustainable Operations Certify 1 LEED-EBOM project per campus
Certify campus-wide credits
Waste Reduction 50% diversion by 2008
75% diversion by 2012
Zero Waste by 2020
Environmentally Preferable Purchasing Energy Star
EPEAT Silver
E-Steward certified recyclers
Sustainable Food Service 20% sustainable food by 2020
Green business certification for facilities

Waste Reduction

Waste diversion is measured as a percentage of the total municipal solid waste that is kept from going to the landfill. This includes waste that can legally be sent to the landfill. Regulated medical waste and hazardous waste are excluded from this calculation; however, we make an effort to reduce this waste as well.

Diverting waste can be done by reducing the consumption of materials, reusing materials, or recycling. The ultimate goal is to divert 95% or greater of the waste we consume from going to the landfill by the year 2020. In fiscal year 2013, 31% of the waste generated from Ronald Reagan UCLA Medical Center, UCLA Medical Center-Santa Monica, and 200 Medical Plaza was diverted from the landfill. This percentage decreased in 2014 due to a spike in total waste generated and a slight decrease in recycling rates. Our goal is to increase diversion by 12% annually until 2020; however, there will be fluctuations year to year. The medical center’s efforts and those of the university campus are outlined in the zero waste plan.

Chart shows fiscal year progress by percentage of waste diversion.

Specific initiatives to reduce the amount of waste generated, reuse and recycling efforts can be found on the Waste Reduction and Recycling section. A summary report for FY15 which shows UCLA Health compared to all other UC campuses is also available to view.

Sustainable Food Service

Food Services and Nutrition is leading the way in the road to sustainability for the health system. Several initiatives have been completed in the past few years.

  • Began purchasing beef and poultry free of antibiotics
  • Use packaging made from compostable and/or recyclable material
  • Give discounts for coffee if using reusable beverage containers
  • Surpassed 2020 goal of 20% in 2013
  • Received the City of Los Angeles Green Business Certification for Ronald Reagan UCLA Medical Center Dining Commons
  • Received the City of Santa Monica Green Business Certification for the UCLA Santa Monica Medical Center Cafeteria
  • Collect food waste for composting, avoiding hundreds of tons of waste from being sent to the landfill annually
  • Incorporated Meatless Mondays in the cafeterias 

Chart shows fiscal year progress by percentage of sustainable food purchases.

The Sustainable Practices Policy outlines very specific goals to increase sustainability within the food systems of the University of California, including the hospitals. Below is an excerpt from the policy on sustainable food.

Campuses and Medical Centers shall develop sustainability goals and initiatives in each of the four categories of sustainable food service practices listed below.

Food Procurement

Each campus and Medical Center foodservice operation shall strive to procure 20% sustainable food products by the year 2020, while maintaining accessibility and affordability for all students and Medical Center food service patrons.

Sustainable Foodservices

Campus and Medical Center foodservice operations shall strive to earn third-party “green business” certifications for sustainable dining operations. ¹

UCLA Health surpassed the 2020 goal in July 2013 reaching 25% sustainable food purchases and continues to stay above 20% sustainable food purchases.

In the context of the Policy, sustainable food is defined as food and beverage purchases that meet one or more of the criteria listed below, which are reviewed annually by the UC Sustainable Foodservices Working Group (under the UC Sustainability Steering Committee).²

  1. Locally Grown
  2. Locally Raised, Handled, and Distributed
  3. Fair Trade Certified
  4. Domestic Fair Trade
  5. Shade-Grown or Bird Friendly Coffee
  6. Rainforest Alliance Certified
  7. Food Alliance Certified
  8. USDA Organic
  9. AGA Grassfed
  10. Grass-finished/100% Grassfed
  11. Certified Humane Raised & Handled
  12. American Humane Certified
  13. Animal Welfare Approved
  14. Global Animal Partnership (steps III, IV, V)
  15. Cage Free
  16. Protected Harvest Certified
  17. Marine Stewardship Council
  18. Seafood Watch Guide “Best Choices” or “Good Alternatives”
  19. Farm/business is a cooperative or has profit sharing with all employees
  20. Farm/business social responsibility policy includes (1) union or prevailing wages, (2) transportation and/or housing support, and (3) health care benefits
  21. Other practices or certified processes as determined by the campus and brought to the Sustainable Foodservices Working Group for review and possible addition in future Policy updates. 

To view all the information on the Sustainable Foodservices of the Sustainable Practices Policy, click here.

Sustainable Water Systems

The newest section of the UC Sustainable Practices Policy is Sustainable Water Systems. Campuses and medical centers must reduce water consumption by 20% from a determined baseline by the year 2020. The UCLA campus has reduced water consumption by 5%. This includes all buildings on the Westwood campus that were included in the UCLA Long Range Development Plan. Many initiatives have been implement to help in this reduction. A Water Action Plan detailing initiatives to help achieve the 2020 goal is in progress.

¹ University of California Sustainable Practices Policy, Section III. Policy Text, H1.
² University of California Sustainable Practices Policy, Section V. Procedures, H2.

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