La Trinidad, Benguet — Cordillera Career Development College (CCDC) continues to strengthen its commitment to sustainably farmed food on campus through a combination of food-service regulations, local sourcing from its own farm, and community gardening initiatives documented in 2024–2025.
At the center of these efforts is CCDC’s food tier system, which categorizes food items into Red, Yellow, and Green groups. Red Category items such as carbonated drinks, alcohol, pastries, and ice cream are strictly prohibited due to their contribution to non-sustainable consumption. Yellow Category foods such as fried snacks are limited to specific days to reduce excessive oil use, while Green Category foods — including whole wheat bread, fresh fruits, and vegetables — are available daily. This policy reinforces the College’s prioritization of plant-based, nutrient-dense, and sustainable food options.
CCDC also promotes local and sustainable sourcing. Kampaw Station Café and Restaurant serves Admirals Farm Park Homegrown “Cinnamon Roast” Coffee, an organic, locally produced blend that reduces the carbon footprint of food transport. In the Basic Education Department, the Vegetable Day program is held every Wednesday and Friday, providing fresh, seasonal vegetables from nearby farmers.
Beyond campus food establishments, CCDC supports food security and sustainable agriculture through its participation in the Department of the Interior and Local Government’s “Halina’t Magtanim ng Prutas at Gulay” (HAPAG) project in 2024. Through its NSTP and extension services, the College promotes sustainable agriculture and establishes community vegetable gardens in urban settings, helping households grow their own food and supporting local feeding programs.
These practices are aligned with Sustainable Development Goal 2 (Zero Hunger), SDG 12 (Responsible Consumption and Production), and SDG 15 (Life on Land). By promoting sustainably farmed food, local sourcing, and community gardening, CCDC contributes to the protection and sustainable use of land ecosystems—ensuring that food on campus is not only healthy and accessible but also sustainably farmed and sourced, and that land resources are conserved for future generations.
CCDC invites students, faculty, staff, and concessionaires to support these initiatives by choosing sustainably sourced food and participating in gardening and awareness activities.
