As agricultural and land-based food consumption increases, the demand for seafood increases as well, which leads to unethical fishing and aquaculture practices that are extremely harmful to the environment. This project, through the Provost Sustainability Internship, focuses on contributing to the efforts of the Real Food Challenge (RFC) commitment, that states that the University of California, Santa Cruz will have 40% “real food”—ecologically sound, humane, fair, and local—on campus by 2020. The goal at the end of the year is to increase sustainable seafood within the residential dining service programs by 10% and also create educational and outreach programs for the campus community to learn more about the effects of seafood on their health and the ocean by the end of the 2012-2013 school year. I am currently working with the dining staff and procurement to commit to the 10% increase in sustainable seafood, creating a UC Santa Cruz seafood pamphlet, and putting on three campus events about sustainable seafood will have been created and completed. I worked closely with the Food Systems Working Group as the Food Systems Research and Education Coordinator, the Sustainability Office, and the UCSC Dining Sustainability staff.The Food Systems Working Group is always looking for volunteers and people who are interested in getting involved. There are many opportunities to get involved through the Provost Sustainability Internship, Chancellor’s Undergraduate Internship Program, the Seed Library, etc. You can contact the FSWG email: ucscfswg@gmail.com