Redlands Sustains

The Food

We Want You…To Eat Local

The Irvine Commons was brimming with colorful cuisine and heaping mounds of citrus during a September lunch when the Bon Appetit Management Company hosted its third-annual Eat Local Challenge.

Redlands chefs joined more than 400 other Bon Appetit chefs throughout the country in creating a completely local lunch made of ingredients from within a 150-mile radius of the kitchen.

This is just one of the continual efforts of Bon Appetit to help the university become more environmentally sustainable, focusing on supporting local agriculture and artisans.

Local produce in the Irvine Commons
Locall-grown citrus
Produce from local farms farms
Food prepared with locally-grown produce is served at Irvine Common's Farm to Fork station
"All the local agriculture has been disappearing over the last several decades… We do the Eat Local Challenge and support local farmers to raise the level of awareness. The idea is to draw some attention that this may not be possible in the future."

-Brett Martin, Senior General Manager, Bon Appetit