Real Food Challenge

This year, I'm heading up the Arts & Sciences "Green Team," which has mostly focused on energy conservation issues in the two previous academic years. Last week, however, I had a conversation with a colleague who emphasized the importance of buying (and eating) locally-grown food. We had just concluded a meeting that featured delicious food grown and prepared locally.

Later that same evening, I read Anna Lappé's piece in September 21 issue of The Nation on student efforts on campuses nationwide to change food purchasing for their dining halls. The campaign is called the Real Food Challenge. Lappé:

The concept is simple, really. Students, some who pay as much as $100,000, or more, for four years at a private college, should have a say in what grub their schools serve--and that food should reflect shared values of fairness and sustainability. The Real Food Challenge provides an organizing tool to empower students to persuade their schools to make the move. Schools that join the challenge pledge to shift at least 20 percent of school food to "real food"--sustainably raised, grown with fairness, and from local and regional farms--by 2020.

Unfortunately, Louisville doesn't have dining halls in dorms. Instead, students purchase food from vendors based in locations scattered throughout the campus.

Most are chains: Papa Johns, Wendy's, Subway, Einstein Bagels, etc.

Apparently, hundreds of schools have embraced the challenge. I'd like to see University of Louisville and other schools in the region meet the standard.


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