Real Food Challenge
For the 2013-2014 academic year, Real Food purchases accounted for 15% of our spending, according to the latest, more rigorous guidelines published by the Real Food Challenge. We need your help to double our efforts overall and meet these specific goals:
Oxy’s Own Sustainable Food Goals (by 2020):
- 30% Real Food by 2020
- 20% humane animal products
- 50% ecologically sound fish
- 50% local/ecologically sound produce
- Reduce dependence on plastic water bottles and decrease usage to under 50,000 bottles per year (currently at approximately 85,000/year)
- Purchase all coffee and chocolate from organic and/or fair trade certified sources.
Visit our Suppliers page to learn more about where our food comes from.
How can you make a difference? Look for signage in the dining facilities, and choose the products that are labeled "Sustainably Sourced" and "Meet RFC Criteria"!Highlights from 2013-2014:
- 16% Real* Meat (does not include poultry or seafood, which constitute their own category)
- Try one of our Meyer’s Natural humane burgers at the Tiger Cooler or Marketplace Grill.
- We feature Organic Prairie Bacon every Organic Potato Bar.
- Also check out our weekly Thursday Organic Bar to try many of these various humane and organic options.
- 24% Real Produce
- Much of ours is sourced from local, family-owned farms.
- We also buy organic produce for many meals, including the weekly Local and Organic Bar, and Organic Potato Bar.
- We often feature organic spring mix on our salad bar, and the cherry tomatoes and carrots are always certified organic.
- 63% Real Coffee and Tea
- At the Marketplace, we feature organic, locally roasted options from Groundwork Coffee, owned and operated by an Oxy alumnus.
- The Green Bean also predominantly features organic and fair trade coffee options.
- 64% Real Eggs
- Whole liquid eggs come from Wilcox Family Farms
*To see what qualifies food as ‘Real,’ check out the Real Food Challenge’s latest Guidelines.RFC Background:
“The Real Food Challenge (RFC) leverages the power of youth and universities to create a healthy, fair and green food system. Colleges and universities spend almost $5 billion each year on food. Because of concentration in the industry, even small changes in institutional food procurement can have powerful effects on farmers and the entire food chain.
Our primary campaign is to shift $1 billion of existing university food budgets (20%) away from industrial farms and junk food and towards local/community-based, fair, ecologically sound and humane food sources—what we call “real food”—by 2020.”
Oxy’s Own Dining Services has been participating in the Real Food Challenge since 2008. During the following years we made strong improvements in our procurement and tracking protocols, averaging a 5.25% increase in Real Food each fiscal year, culminating at 25% in the 2012-2013 year. However, in preparation for a push to sign the RFC’s campus commitment, we implemented their newest, more stringent guidelines this past year. These new guidelines caused our calculated Real Food percentage to drop to 15% - which is what we expected with the new metrics.
The Real Food Challenge defines 'Real Food' as:
- Local and Community Based: Grown/produced within 250 miles of Oxy and comes from a small business.
- Ecologically Sound: Organic, responsibly managed (fisheries), or certified by a legitimate third party environmental certification program.
- Humane: Cage free, free range, grass fed, or certified by a legitimate third party animal welfare/humane certification program.
- Fair Trade: Certified Fair by a legitimate fair certification program (fair wages, working conditions, etc.).
For a more detailed description of their Guidelines, please refer to the latest version of the Real Food Guide.
- Office: Johnson Student Center, 2nd Floor
- phone: (323) 259-2629
- e-mail: firstname.lastname@example.org