UC Berkeley Foodscape Map

Overview of the Foodscape Mapping Project

From 2015 to 2021, BFI hosted a project called Building Equitable and Inclusive Food Systems at UC Berkeley. The project brought together active collaborators from across campus to help bridge the gaps between food and justice within our campus community.

Through a series of workshops aimed at developing emotional intelligence and a more comprehensive understanding of issues of privilege, race, class, gender, sexuality, and other forms of marginalization in food research, teaching, operations, and activism on campus, project leaders learned that the biggest barrier to changing our campus food system was understanding the system itself: all the players, individual and departmental decision-makers, and how different parts of the campus food landscape (“foodscape”) interact.

Given those findings, project collaborators came together to begin the creation of the dynamic “Foodscape Map” that aims to both reveal barriers to the full participation of historically marginalized community members in food-related learning and practice on campus — encompassing (but not limited to) teaching, research, student organizations and activism, administrative decisions and initiatives, support services, campus gardens, and dining services, eateries, catering, and other procurement — and highlight opportunities and successes in overcoming such obstacles.

Peer-reviewed publications

Fanshel, R. Z., & Iles, A. (2022). “Mapping Inequity: The Campus Foodscape as Pedagogy and Practice.” Frontiers in Sustainable Food Systems, 6.

Fanshel, Rosalie Z., and Alastair Iles. 2020. “Transforming the Campus Foodscape Through Participatory Mapping.” Case Studies in the Environment 4 (1120325).

References and citations

Classens, M., Adam, K., & Srebot, S. (2023). Food systems change and the alternative campus foodscape. Journal of Agriculture, Food Systems, and Community Development, 12(3), Article 3. 

Full System Maps

Campus Food Players

The interactive Campus Food Players diagram below shows Berkeley’s “foodscape” of academic units, student leadership groups, service units, and physical facilities, organized by formal reporting structure, allowing you to see at a glance how decisions and funding travel through the system.

Geographic Asset Map

The interactive Geographic Asset Map shows the locations of the most important food-related services and facilities at UC Berkeley, from crucial Basic Needs Services like the UC Berkeley Food Pantry, to campus gardens, eateries, and self-service facilities (lactation rooms, microwaves, water refill stations, and zero-waste stations) in and around campus buildings.

Spotlight Maps

Academic Units

This section of the Foodscape Map analyzes the past and present of agriculture coursework and research at UC Berkeley and how diversity, equity, and inclusion have factored into UC Berkeley’s pedagogical approach to food and agriculture studies. Included here are a timeline of food and agriculture coursework at UC Berkeley and an infographic and thesis on addressing inaccessibility of research spaces on campus.

Campus Facilities

UC Berkeley contains more than ten campus gardens where students and staff are growing food and curating experiential learning opportunities. Campus also houses areas where students can access clean water and a safe place to reheat food. This section of the Foodscape Map explores these campus avenues for food production and consumption.

Service Units

In this part of the Foodscape Map, we analyze aspects of UC Berkeley’s food and beverage service units, including the Basic Needs Security, University Health Services, and staff wellness programs. This data collection led to the creation of the Coalition for Healthy Campus Food and Beverages and the Staff Basic Needs Working Group.

Student Leadership

Our team collected data on how students interact with UC Berkeley’s food landscape through Greek Life, student cooperatives, and food-related student groups. Interviews also focused on student reflections on diversity, equity, and inclusion within campus food work.

Op-eds and Articles