Colleges and universities in the United States spend over $4 billion every year on food. Imagine if that purchasing power were shifted towards food that is community-based, fair, ecologically sound, and humane. That’s the idea behind the Real Food Challenge (RFC), a national network uniting students for just and sustainable food and a campaign to increase procurement of “real food” on college and university campuses.
While a student at Brown University, David Schwartz, an alumnus of The Food Project‘s Local Youth Programs, co-founded the RFC with Director of National Programs at The Food Project, Anim Steel. The two envision a shift in university food spending of $1 billion in 10 years: The goal of the RFC is to direct 20% of college and university food dollars to “food that truly nourishes producers, consumers, communities and the earth” by 2020. Only a few years old, the RFC holds student leader trainings and summits throughout the country, offering a chance for students and their allies to make connections, learn from one another, and grow the movement. Students at over 300 schools are already taking the Real Food Challenge.
Just a few weeks ago, undergraduates Raychel Santo and Ian Osbourne held the first meeting of Real Food Hopkins, a new student group and RFC chapter at Johns Hopkins University. Read More >