California State Universities' Food Systems Working Group
The CSU FSWG is a multi-stakeholder committee of: students, professors, technical experts, dining management staff, producers, and administrators from all 23 campuses and respective communities. This working group is dedicated to furthering food sustainability efforts, new projects, and policy recommendations.
Organization / School / Network affiliation (if applicable)
Please indicate how you identify yourself. (Check all that apply.)
American Indian or Alaskan Native (including all Original Peoples of the Americas)
Asian (including Indian subcontinent and Philippines)
Black or African American (including Africa and Caribbean)
Hispanic/Latinx (including Spain)
Native Hawaiian or Other Pacific Islander (Original Peoples)
White (including Middle Eastern)
Which campus are you affiliated with (personally and/or by distance)?
San Jose State University
San Diego State University
San Francisco State University
Cal Poly San Luis Obisbo
Humboldt State University
Cal Poly Pomona
CSU Los Angeles
CSU Long Beach
CSU East Bay
CSU Dominguez Hills
CSU San Bernardino
CSU San Marcos
CSU Monterey Bay
CSU Channel Islands
Which of these best describes your role?
University Administration and Staff
Auxillary Dining Staff
Real Food Wheel
What food system area(s) or issue(s) are you focused on in your work/studies/volunteerism?
Agriculture, including urban agriculture
Business Development / Financing
Community and Economic Development
Community Organizing / Advocacy
Education, formal and informal
Food Security / Access
Food Service / Restaurants / Culinary Arts
Food System Planning (state or sub-state level)
Health / Nutrition
Natural Resources / Conservation
Processing / Value Added
Sourcing / Market Connections
Waste / Organics Recycling
Why do you want to participate in the CSU FSWG? What goal(s) do you have for your participation?
How did you hear about us?
Is there anything you'd like to add?
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