Dining Halls to Increase ‘Real Food’
The Western Front
April 12th, 2017
Western is a year into its commitment to the Real Food Challenge, a plan to spend one quarter of its food budget on local, sustainable food by the year 2020. It’s part of a nationwide initiative to shift food purchasing to humane, local and environmentally friendly sources.
The university has made progress toward meeting its goal, but completing the commitment will still take effort, co-chair of the working group Kurt Willis said.
“We’re still 10 [percentage] points away,” Willis said. “We’re talking anywhere from 1.5 to 3 percentage points per year. It’s doable, but it’s certainly going to take a fair amount of effort.”
Each percentage point represents about $45,000 that needs to be shifted to real food, Willis said.