By Angela Babb, Food Planning
In 2006, the California Student Sustainability Coalition and The Food Project’s youth leaders began discussion regarding the ability of students and schools to improve food purchases on U.S. campuses. By 2007, a nonprofit, student-led program called the Real Food Challenge (RFC) officially formed with the intention of focusing national efforts of sustainable food procurement toward a unified goal of 20% ‘real’ food by 2020. Six years later, the RFC has researched dozens of certifications found on food labels (e.g. Fair Trade Certified, USDA Organic, Food Alliance Certified, etc.); they have established a framework for determining the realness of food; and they have developed a network of schools to support each other in this national campaign.
After several discussions on Indiana University’s Bloomington campus, the IU Office of Sustainability’s (IUOS) Food Working Group and the three food providers (RPS, Athletics and Sodexo) have decided to join this network. Developing a university-wide sustainable food procurement policy requires starting with a baseline measure, and the RFC offers a framework and tools for realizing that baseline and measuring progress forward. We have begun the pilot program, a calculator assessment, to investigate the current standing of food items found on campus. From there we will discuss the prospect of signing the Real Food Challenge Commitment – an agreement to purchase 20% real food by 2020, among other educational and institutional initiatives. Commitment aside, however, we will be the first in the Big Ten to complete the assessment and will receive an award for our transparency.
The Real Food Challenge defines real food in terms of four categories (discussed briefly in my last blog): local and community based, fair, ecologically sound, and humane. Each food item is evaluated in all four categories against a guide modeled after a stoplight. Food that meets the “Green light” or “Yellow light” criteria counts as real; food that does not meet the standard in a given category receives a “Red light.” Finally, food is divided into Real Food A and Real Food B. Real Food A is food that gets the green or yellow light in two or more categories. Real Food B is food that satisfies the green or yellow light criteria in just one category. This structured assessment allows us to consider every part of the food system, and reveals potential areas for improvement.
As you read this now, at least one IUOS intern is likely using the RFC Calculator to input invoice data and research the realness of food on the IUB campus. Four IUOS interns, including myself, are currently working on this project, and we are looking forward to sharing the results with the Bloomington community. We are excited to become a part of this groundbreaking movement, and we encourage all interested students, faculty and staff to contact us with questions and suggestions.
Researchers: Angela Babb (ababb), Stone Irr (sirr), Mary Roper (mkroper), Amanda Redfern (aredfern)