By: Jessica Gonzalez Eli Tizcareño SUSTAINABILITY POLICY: 20% REAL FOOD

WHY REAL FOOD?

THE CAMPAIGN Phase 4 – support students leadership to implement policy Phase 3 – Pass the policy & create implementation plan Phase 2 – Define “sustainable foods” Phase 1 – Create language around food in the sustainability policy

THE REAL FOOD POLICY 20% Real Food by 2020 Training staff and patrons on sustainable food service operations Tracking and reporting grounded in Real Food Challenge guidelines Using best practices to promote student in decision making process

THE REAL FOOD CALCULATOR A tool for students to assess institutional purchasing STARS compatible What is it? Real Food $/Total Food $ = Real Food % Green, Yellow, Red Light Standards How does it work? Over 600 student researchers + 80,000 unique food products +$70,000,000 in dining purchases institutions signed up Who’s using it?

SAMPLE CALCULATOR RESULTS Charts illustrating % Real Food A, % Real Food B and % Conventional purchases overall and by product category Charts illustrating % Local, overall and by product category

Community Supporters Students Staff and Faculty A CALL FOR ACTION AND SUPPORT