Visit the original post to watch the video featuring an interview with Meileen Taw, Food Studies Minor and Rothman Scholarship recipient.

LOS ANGELES — For the seventh year in a row, UCLA won the national title of Best Campus Food by school guidance website niche.com.

Senior executive chef Joey Martin said the on-campus kitchen churns out 30,000 meals a day for 15,000 students, on average.

Despite the incredible volume of food they have to produce, Martin said they do not cut corners.

“We do not open any cans or bottles,” Martin said. “Our commissary is known for making everything from scratch, whether it be sauces, soups, stocks, you name it.”

All food programs at UCLA work under the healthy campus initiative, under which is an apiary program where they cultivate their own bees and honey on a campus rooftop. At the Rothman Family Institute for Food Studies, there are two teaching kitchens for students in the food studies programs learning about food justice, food politics and nutrition.

And hidden on campus rooftops are 55 tower gardens, which provide farm-to-table leafy greens and vegetables for the UCLA restaurant, Plateia.