Food and Dining


“The University of Utah is committed to improving access to healthy and sustainable foods on campus. Through various programs, courses, and events, the campus works in collaboration to bring food issues to the community’s attention.”


What the Sustainability Office is Doing

Sustainability Action Plan- Food Chapter

Edible Campus Gardens- The Edible Campus Gardens are on-campus growing spaces utilized by the campus community to build our urban food system. The garden is a positive example of alternative agriculture, and provide a learning, living laboratory for students, staff, and faculty.

University of Utah Farmers Market- The University of Utah Farmers Market links local growers and artisans with the campus community to provide access to community based goods on a yearly basis. The Farmers Market runs each fall semester for the first seven weeks.

Real Food Challenge- In 2014, the University signed a commitment to participate in the national Real Food Challenge and to shift campus food purchasing to include 20 percent Real Food. After a calculation done by students in 2018, the U of U sits at 15 percent. Learn more about the U of U Real Food Challenge and get involved to make a difference on campus.

Slow Food- Coming soon!

How you can become involved:

  1. Contact the Bennion Center to become involved in a student food group or become a program director, or e-mail the student food group directly
  2. Purchase Real Food by attending the U Farmers Market, or create demand in dining halls
  3. Apply for a SCIF grant with an innovative idea to better our campus food system
  4. Apply for a Sustainability Office Internship in regards to food