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Promoting the Real Food Challenge Hannah Orzolek, Angela Debettencourt, Jack Chase About the Real Food Challenge

UVM Campus Survey Results

Mission: • Build a healthy, fair, and green economy by harnessing the power of the youth and universities. • National non-profit supports Real Food Calculator

(Out of 156 responses)

Why:

• Major shifts need to occur within our food system. • Coordinate schools and industry players to create a supportive, productive network. • Capture national attention for progress made.

• 86% Support the Real Food Challenge Initiative

• •

UVM Goal: 20% Real Food by 2020 • UVM was the fifth school to sign on • Complete Student initiative • As of summer 2012, we were at 11% real food

80% Have not heard about the Real Food Challenge 83% Can define Fair Trade and know what it means 93% Know what organic means.

http://www.usatodayeducate.com

This survey was provided online to students to gain a better understanding of how much the student body at UVM really knew about the Real Food Challenge Initiative on campus.

Goal:

• • •

By 2020, $1 billion of the existing university food budgets toward purchasing Real Food.

“Real” Defined

Challenges http://www.uvm.edu/foodsystemsprogram/

Fair Trade Certification that promotes

Organic USDA certified food grown free of

birth to slaughter with ample space and shelter.

http://www.thebaristudio.com

Humane Animals that are raised from

owned and in complete control of business practices (gross less than 1% of the industry leader and be located within 250 miles of the institution)

• Healthier food and environment • Sustainable food options for students • Revitalize the culture and economy in Vermont • Eating in-season foods • Attract new students • Gain attention for being the 5th to sign

Lack of promotion of the initiative Marketing the real food title to students Initiatives can die fast without support b students Strict qualifications to be considered “real” Inconsistency in baselines (change very often) Disqualifications may be biased

colleges.collegerecruiter.com

Local- Producer of the goods are individually

Expected Benefits

• • • • • •

poverty and equality alleviation amongst farmers. (50% to claim fair trade)

synthetic pesticides and fertilizers. (50% to claim organic)

Real Food is in four main categories: fair, humane, ecologically sound, local (250 miles) Food tracked into 10 categories (illustrated on figure 1) Only coffee/tea (68%) & Fish and seafood (38%) are making progress in the RFC Work is needed in increasing eggs and baked goods

• Need more money/promotion/push • 65% of Sodexo’s food needs to come from Cisco

Actors Involved at UVM Sodexo operates University Dining Services, provides staffing for Real Food Calculator, works with local providers Vermont Roots Inc. supplies business with locally produced goods to strengthen VT’s communities Green Mountain Composting – captures food waste for reuse as soils in gardens

Next Steps: Communicate 1) Foster conducive relationship with Boston headquarters 2) Create a governance structure 3) Aim for a 50:50 students to faculty/staff ratio 4) Establish category where money can most benefit Communicate: • Define “Real” for the public • Clearly label real food • Host 100% real food dinners www.qbrick.com • Tabling Events

ENVS 187/Sp2013- Real Food Challenge  

Presented and prepared as part of UVM's Campus Sustainability course (ENVS 187)

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