In partnership with UCSB Housing, Dining & Auxiliary Enterprises , The Club & Guest House focuses on fresh, local, sustainable and quality food for an enhanced campus dining experience. With a commitment to personal and environmental wellness, menu offerings include healthy, natural and seasonal ingredients, with minimal processing and additives. By partnering with local distributors for organic and/or sustainably-grown produce, The Club & Guest House prides itself on a farm-to-table experience. Other selections include fair-trade organic coffee and teas, local olive oil and honey, 100% sustainable seafood following the Monterey Bay Aquarium Seafood Watch and whenever possible, cage-free chicken breasts and local grass-fed beef.

In 2017 The Club & Guest House achieved LEED (Leadership in Energy & Environmental Design) Silver Certification for its sustainable and energy-efficient construction and major renovation. In March 2020 it joined the Santa Barbara County Green Business  network due to its sustainability-focused measures, satisfying stringent standards set by Santa Barbara County.

The Club & Guest House is proud to participate in the campus-wide effort to reduce its environmental impact and increase its efficiency and like UCSB Campus Dining , takes strides to protect, preserve and regenerate environmental resources by practicing the following initiatives:

  • Composting 100% of pre- and post-consumer food waste
  • Recycling all cooking oil waste for use as biodiesel fuel
  • Purchasing from vendors with a proven track record of environmental responsibility
  • Providing ongoing sustainability training to staff and students
  • Member of the University of California Food Policy and Sustainability Group
  • Purchasing Energy Star-rated and Energy Efficient equipment
  • Incorporating energy-saving lighting systems
  • Using electric, hybrid and Compressed Natural Gas (CNG) vehicles
  • Santa Barbara County Green Business Certified, 2020
  • Leadership in Energy & Environmental Design (LEED) Silver Certification, 2017