This project builds upon a past 2015 TGIF funded project by the BFI that created a foodscape map. The BFI used the data from this map to create a Sustainable and Just Catering Guide (SJCG). With this project, the BFI hopes to help campus departments and student groups adopt the SJCG, which will help reduce plastic use and food waste, and will emphasize small, diverse businesses. The money will go towards a graduate student fellow, with a small amount going towards outreach material.
We aim to make more evidence-driven, inclusive and deeply educational signage for UC Botanical Garden’s Crops of the World Garden. This will promote thinking about sustainability in food systems among visitors and student groups. We are pairing this with a database of botanical garden signage from around the world to link gardens and inspire further innovation in this field. Communication with the public is an essential function of these living museums. We strive to make environmental justice messaging accessible and inspiring in a site that brings joy to visitors...
The Island Justice Fellows Program at the Critical Pacific Island Studies Collective (CPISC) enables UC Berkeley students to contribute to environmental justice practice, research, and campus community engagement opportunities concerning issues facing Pacific Islander (PI) communities, both residing in the Pacific Island region and in the diaspora in California. This year-long fellowship program supports a team of graduate and undergraduate students to address multiple gaps on the UC Berkeley campus: (1) the lack of institutional support for scholarship on the PI region...
The Cal Dining Sustainability Team Garden Coordinators proposes a project to develop a new herbal garden with both raised bed and in-ground features at the site of the Brown’s California Cafe in the College of Natural Resource (CNR). Representatives from the Environmental Health & Safety (EH&S) department, Campus Grounds department, Campus Access Services, and Campus Sustainability Office have been and will continue to be consulted throughout the process. The team proposes that educational signage be created to transform the space into not only a...
This project will be a student/community-led garden maintained to provide fresh food, as well as a platform to introduce students to different ways that we can sustain ourselves while improving lifestyle choices.
Over the past decade, the Berkeley Student Food Collective (BSFC) has served as a consistent and accessible source of affordable, healthy, and sustainably-sourced food for the Berkeley community. The BSFC is ready and eager to move into its second decade of operations: but its ability to further serve students will hinge upon critical updates to its retail storefront and staffing model. With the help of TGIF, the BSFC will be able to move forward with these key changes, allowing the organization to both scale and expand its work...
The seed library will address a foundational barrier of access to the start-up resources necessary for expanding and sustaining the many gardens across campus that help grow food security.
GTCFSC will expand upon the efforts made from Phase I of this project, the Agroecological Fellows Program. It will also develop new initiatives and gain permanent funding for the program. GTCFSC has two main components: 1) Student fellowships and 2) student-initiated projects. The fellowship positions include two coordinators and nine student fellowships: Farm Management, Volunteer Management, Data Management, Food Distribution, Research, Food Justice, Communications & Outreach, and two Fundraising Fellows. The student-initiated projects are intended to...
This grant will fund four sustainability interns to 1. Audit Cal Dining operations for consistent application of green standards; 2. Measure the environmental impact of Cal Dining operations, identify benchmarks, and implement programs to reach the benchmarks; 3. Increase sustainability awareness amongst the Cal community.
This grant will fund a student intern and materials for Food Day 2012. The intern will work with campus eateries and student groups on continuing Food Day ideals year-round in collaboration with the Nutrition & Physical Activity Workgroup and Sustainable Food Service Workgroup.
