In the United States, over 25 million people work and learn at colleges and universities, consuming an untold number of meals, snacks, and beverages while on campus. Unlike in K-12 schools, higher education institutions are not governed by federal policies to ensure that foods and beverages sold on campus meet minimum nutrition standards. While many universities participate in voluntary campus wellness initiatives, only one university–the University of California (UC), Berkeley–has officially adopted a comprehensive, campus-wide nutrition policy, the Food and Beverage Choices (FBC) Policy. Researchers at the UC Nutrition Policy Institute and UC Berkeley collaborated with the FBC policy implementation team to publish a case report in the Journal of Nutrition Education and Behavior, presenting detailed information on the development, establishment, implementation and evaluation of the FBC policy. The report includes discussion of the challenges and barriers encountered during policy implementation and offers valuable insight for other universities seeking to develop and implement their own nutrition policies. The report was developed by Zachary Rickrode-Fernandez of Center for Environmental Health and UC Berkeley, Janice Kao of the UC Nutrition Policy Institute, and Mary Lesser and Kim Guess of UC Berkeley.