University of California Healthy Beverage Initiative
Promoting the availability of a free, healthy alternative to sugar-sweetened beverages (SSBs), namely tap water, is a critical component of reducing consumption of unhealthy alternatives like drinks with added sugar.
The UC Healthy Beverage Initiative (UC HBI) aims to support any UC campus interested in creating Healthy Beverage Zones across the UC system by improving access to and promotion of tap water as a healthy beverage and to educate about the health risks of SSBs. The first year will focus on education establishing beverage environment baselines, assessing campus readiness, building unity and securing tap water access as a free and healthy alternative to SSBs.
To install new or update existing hydration stations with bottle fillers and adding fun, interactive signage to destigmatize tap water consumption and create Healthy Beverage Zones at UC Davis.
Opportunities for Involvement:
Check out the newly installed water stations on the Sacramento and Davis campuses. Signage will direct building occupants and visitors to the new stations:
- Administrative Support Building (ASB)
- Blaisdell Medical Library
- Broadway Building
- Cancer Center
- Mind Institute
- Ticon III
- Aggie Stadium
- Meyer Hall
- Mrak Hall
- Plant and Environmental Sciences
- Putah Creek Lodge
- Sciences Laboratory Building
- Silo, outside of the Silo in the courtyard area
- Wickson Hall
- Wyatt Pavilion
Check out the H2O Station Map to view all locations where you can access free healthy water. The map was created by and is currently managed by Student Health and Counseling Services. Learn more about their campaign, Hydrate to Feel Great.
The project leads have established beverage environment baselines, assessed campus readiness, and are beginning to build unity to secure tap water access as a free and healthy alternative to SSBs. The leads have established 10 locations to install new hydration stations and identified 12 areas that could use marketing materials to encourage water consumption. A student design team has designed marketing materials and signage and estimates for installation are being established with hopes that we can begin installation in spring pending COVID-19 setbacks.
Dr. Jennifer Falbe, ScD
Assistant Professor of Nutrition and Human Development
Falbe Lab Manager
Stacey Brezing, MS, RCEP, NBC-HWC
Director of Staff and Faculty Health and Well-being
Occupational Health Services