Creating Healthier Places

University of California, Los Angeles

Year Committed: 2014
Length of Commitment: 3 years

Committed to meet guidelines—developed by PHA in collaboration with some of the nation’s leading nutrition, physical activity and campus wellness experts—around nutrition, physical activity, and programming on campus.

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Verified Results

    • Commitment Element

      Offer a minimum five (5) types of fruits, five (5) types of vegetables and two (2) 100% whole grain products at both lunch and dinner (if served).
    • Progress To Date

      UCLA offers at least five types of fruits, five types of vegetables and two 100% whole grain products at both lunch and dinner in all nine campus dining facilities.

    • Implementation Date

      April 2017
    • Reporting Date

      June 2016
    • Commitment Element

      Offer only a total number of fried foods that does not exceed the total number of platforms available at both lunch and dinner (if served) across all venues.
    • Progress To Date

      The total number of fried food offerings does not exceed the number of platforms available across all nine campus dining facilities for the lunch and dinner meals.

    • Implementation Date

      April 2017
    • Reporting Date

      June 2016
    • Commitment Element

      Implement a local food procurement program that increases procurement of local and sustainable foods.
    • Progress To Date

      UCLA has implemented a campus-wide Sustainable Practices policy that includes goals for food procurement, education, engagement with external stakeholders and sustainable operations. UCLA continues to make progress on its goal to procure at least 20% sustainable food products by the year 2020.

    • Implementation Date

      April 2017
    • Reporting Date

      June 2016
    • Commitment Element

      Offer tray-less dining in at least seventy-five percent (75%) of dining venues.
    • Progress To Date

      UCLA has implemented a tray-less dining program throughout campus with eight out of nine campus dining venues participating.

    • Implementation Date

      April 2017
    • Reporting Date

      June 2016
    • Commitment Element

      Make free water available in all dining, recreational and educational facilities.
    • Progress To Date

      Free water is available throughout campus in all dining, recreational and educational facilities through a combination of water fountains and beverage dispensers.

    • Implementation Date

      April 2017
    • Reporting Date

      June 2016
    • Commitment Element

      Make available Registered Dietitian Nutritionists (RDNs) for personal nutrition assessments and counseling to all students.
    • Progress To Date

      UCLA students have access to three registered dietitian nutritionists for nutrition assessment, nutrition counseling and assistance with nutrition-related questions and concerns related to UCLA Dining Services.

    • Implementation Date

      April 2017
    • Reporting Date

      June 2016

Partner Statement

“It has been an exciting and productive year at UCLA collaboratively working across the campus with our student, faculty and staff leadership to meet our PHA commitment. Specifically, after successfully reaching 8/10 of our physical activity/movement and 1/3 of our programming PHA commitments in year one, we implemented some innovative projects such as the StairWell Activation project located in the UCLA Fielding School of Public Health building. The environmental ‘activation’ of the stairwell nudges people to take the stairs over the elevator through several design improvements including painting and artwork and resulted in a sustained 30% increase in stair walking. In year two, we have reached 6/10 of our Food/Nutrition commitments. We implemented cooking classes and will be expanding offerings with the introduction of a mobile kitchen and participation in a National Teaching Kitchen Collaborative. We are stretching ourselves to address the issues of student food insecurity with the expansion of our Food Closet, our undergraduate dining food voucher donation program and the gleaning of 1,000 pounds of produce monthly from local farmer’s markets and distributing it to our undergraduate and graduate students. Additionally, we attended the 2016 PHA annual meeting in DC.”