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Crystal Owings, Tim Galarneau, Iosto Puddu, Weixin Cheng
Real Food Calculator Project at
UC Santa Cruz
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+Overall Goals
40% real food by 2020
30% real food by the end of the 2012-2013 academic year
increase awareness about real food
+What is ‘real’ food
+How does the Real Food Calculator relate to Sustainability?The Real Food Calculator addresses a variety of problems in today’s broken food system.
High use of pesticides and fertilizers
Inhumane practices GMO’s
+Why do we care about tracking our food?
UCOP approved a Food Services Policy, 20% sustainable food by 2020 (Fall 2009)
Has set targets to reach 40% real food by 2020 (UCSC Dining).
CSP target- 25% by 2013. 28% real food as of last
winter quarter.
It’s a UC system wide policy. Campus Sustainability Plan
UCSC Student involvement •Students have been involved in changing the food system since 2002•Self-op since 2004•Keeping the torch lit
+Why the Real Food Calculator?
Developed and supported by the Real Food Challenge.
Used by many universities across the nation.
How does it work? Uses four categories
Local & Community Based Ecologically Sound Fair Humane
Green, Yellow, Red, or Disqualifiers!
+Objectives and tasks
1. Complete the first assessment using the Real Food Calculator.
2. increase awareness about ‘real food’ and campus efforts
3. Generate a list of potential food items to change in campus dining halls
4. Dining & Purchasing stakeholder meetings
+1. Completing the first assessment
Work hours Working with Food Pro research
Calculator Coding parties
+2. Raising awareness
Brochure
Real Food Sticker
Real Food Survey
+2. Raising awareness
Brochure
Real Food Sticker
Real Food Survey
+Real Food Sticker
+2. Raising awareness
Brochure
Real Food Sticker
Real Food Survey
+Real Food Survey Conducted by the Dining
Foodies Evaluate what items students
feel comfortable changing Targets real food calculator
categories
+3. THE list!
Meetings to create the list (plus revising).
Consists of items on the chopping block.
Incorporates feedback from Real Food Survey.
Must be a common item in the dining hall.
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4. Stakeholder meetings
Dining and Purchasing Present the list Major decision making! Several meetings prior to prepare
+IMPACT at UC Santa Cruz More sustainable food on
campus! Inform and engage
meal plan holders Dining Administration &
staff Other stakeholders
Uphold UCSC’s reputation!
Who benefits? Local farmers, companies, and
vendors that provide sustainable food items
UCSC meal plan holders, UCSC Dining, and Sustainability Office
+Current questions or concerns
Progress of the first assessment
The progress of the list Depends on the assessment
Cost to increase the amount of real food