Happy Friday! For those of you who could not make our meeting last week, here is a brief update about what we talked about:
Basically, we discussed the large project we are starting this spring quarter -- the Real Food Calculator! We will be working with HFS to audit their major food purchases and taking a critical look at where food served on campus is coming from. If you are interested in the economic impact we make as student consumers and finding out more about the food system at our huge university, come to our meeting next week! Please fill out this doodle by Sunday 3/6 to let us know when you will be available: http://doodle.com/xsw4x6wmnhq252vg .
At our next meeting, we will be giving an intro to Real Food Challenge and what is happening on UW campus, and will be following up on our discussions last week with different ways to be involved with the Real Food calculator and other projects. The calculator is a huge undertaking, and it effects all students at UW, especially those eating food on campus. We want as many students as possible to learn about and be involved in food purchasing at the university. Meeting time and date TBA on Sunday night.
We will start regular meetings spring quarter! Day, time and location to be announced soon.
Have a great weekend, and please remember to fill out the doodle if you are interested in attending this weeks RFC meeting.
Best,
Sam Ryder
PS: Come to the UW FARM END OF QUATER PIZZA BAKE!! Friday, 3/11 - bring your favorite toppings and your dancing shoes! It's our end of the quarter big bash with food, people and good spirits.
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Real Food Challenge Description:
The Real Food Challenge (RFC) is a student movement which currently takes place on over 350 campuses in the US, including the UC system. It sprouted out of other student coalitions dedicated to food sovereignty education and awareness, and focuses on the economic impact that student consumers have in their food purchases through their universities. It is estimated that roughly $5 billion annually is spent on food by universities in the US. This is a huge fiscal sum, with little of it flowing to sustainable, fair and local food producers. The RFC campaign goals are to get students working with their dining services to get 20% Real Food served in campus dining halls by 2020, and 100% Real Food served as soon as possible. Real Food is defined by 4 pillars: it is locally sourced, ecologically sustainable, fair to humans, and humane to animals in production. You can read more by checking out the RFC website: http://realfoodchallenge.org.
For interest in the Real Food Challenge in your region, email northwest@realfoodchallenge.org
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