Every year, colleges and universities spend approximately $5 billion dollars on food. And the great majority of this money is spent on food that is produced far from where it is consumed using toxic chemicals that impairs the health of workers in the fields, our environment, and consumers.
Luckily, students are beginning to see themselves as more than consumers, increasingly advocating for more local, sustainable, and humane food. Since 2004, the college food service industry has revolutionized due in large part to the efforts of Real Food Challenge (RFC), a coalition of educators and university students across the nation, who desire to create a healthier and greener food system amongst higher education institutions. Through RFC, students are educating and empowering their peers, building relationships with their campus dining corporate representatives as well as small food producers, and negotiating the shift from industrial food dollars to local food dollars with these different stakeholders. Read more