UCI will now serve only organic, free-range eggs in all its cafeterias as part of a campuswide effort toward sustainability and “green” eating habits, a spokesman said.
“That means free range, with no hormones or antibiotics,” said spokesman Jason Mednick. “Our main goal is to make sure our students have access to quality, healthy food that’s good for them and the environment.”
Other moves by the university’s dining services include a “weigh-to-waste” program in which students weigh the amount of food they throw away when they leave a dining hall, and the use of biodegradable trays in some places on campus.
