Health-conscious students on the Hill may soon be able to eat more organic products in residential eateries, university officials said.
Though UCLA Dining Services already offers some organic items, such as organic bananas, these options are currently limited and poorly advertised, said Connie Foster, director of Dining Services.
Foster said Dining Services plans to provide additional organic options with clearer demarcation at salad bars and hot food stations in dining halls. But she added that no specific date has been set for these changes to be implemented.
Organic food, which is cultivated without the use of artificial pesticides, hormones or fertilizers, has become more popular in recent years, which influenced the decision to include such products in residential dining, Foster said.
But not all students expected such a program to affect them.
Audrey Ma, a third-year psychology student and resident of De Neve Plaza, said she was indifferent to the program because she does not eat organic food.
“It doesn’t really matter to me,” Ma said, adding that she was concerned organic food might raise costs.
Foster admitted the organic options cost more but said fees for room and board would not be raised to pay for the program.
“We will adjust our menu to work within our current per-plate budget,” Foster said.
Foster said this might include changing some menu items to offset the cost of organic products.
Van Duong, a first-year psychobiology student, said she is worried that such changes could cheapen the quality of food on campus.
“(Dining Services) has to be really careful because UCLA is known for its good food,” Duong said.
Foster said Dining Services plans to introduce organic food slowly as the budget permits so as to avoid loss of food quality.
Students on the Food Systems Working Group, an organization through which students and dining officials discuss food programs, supported the addition of organic options, Foster said. Dining Services also talked to Associated Students UCLA to obtain further student opinion on the program.
The offerings would vary based on seasonal availability and would be purchased, if possible, from local growers, Foster said.
Dining Services plans to advertise the organic food through signs in dining halls and by inviting speakers to talk about the new options.
“I’d like to get some of our local growers in to speak to students,” Foster said.