Real Food Challenge
Oxy’s Own Sustainable Food Goals (by 2020):
30% overall Real Food
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 53,000/year)
Purchase all coffee and chocolate from organic and/or fair trade certified sources.
Visit our Suppliers page to learn more about how we source our food.
How can you make a difference? Look for signage in the dining facilities, and choose the products that are labeled "Sustainably Sourced"!
Goals for the 2015-2016 Academic Year:
Engage our campus community to help them understand the power of voting for sustainable food with their dining purchases. You can do this by choosing items tagged with our "Sustainable Sourced" logo, and by supporting these weekly sustainable meals:
Thursday night Organic Bar
Wednesday night Organic Potato Bar
Friday Sustainable Lunches (coming September 2015)
Saturday Sustainable Smoothie Bar (coming September 2015)
Prioritize our sustainable target categories:
Seafood Watch and Marine Stewardship Council approved seafood.
Humane and Free Range Poultry.
Local and Organic Produce.
The marketplace is now serving sustainably grown whole fruit.
Continued purchasing of local and organic items for the salad bar.
Complete the Occidental Food Policy with the Food Systems Working Group (please contact email@example.com if you have questions about or would like to contribute to the policy).
Highlights from our procurement assesment (AY 2014-2015):
12% Overall Real* Food - a small drop from last year's percentage, which can be attributed to several factors:
Our primary beef producer, Meyer's Natural, did not renew their qualifying certification
A glitch in the RFC calculator during our 2013-2014 assesment accidentally counted a local bakery that doesn't qualify for RFC's guidelines.
Some of the food which we consider sustainable alternatives that we purchased last year (such as local bakeries instead of frozen pastries, CA olive oil instead of Italian imports, uncertified grassfed beef, etc.) does not qualify for the RFC. The RFC guidelines are complex, and our staff is still working through that through that learning curve. We are making an effort to focus on third party certified products this year as we continue to search for sustainable alternatives.
15% Real Produce
Much of our produce is sourced from local, family-owned farms through our suppliers SoCal Farm Network and LA Specialty.
We also buy entirely organic produce for many meals, including the weekly Local and Organic Bar, and Organic Potato Bar.
We feature local and organic spring mix from Kenter Canyon on our salad bar, and the cherry tomatoes, tofu, and carrots are always certified organic.
69% 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.
Bottled/canned coffee in all facilities is sustainably sourced according to Fair Trade, Rainforest Alliance, or Organic standards.
63% Real Eggs
Despite rising egg prices we maintained a strong commitment to sourcing sustainable eggs.
All eggs used for omelletes and scrambles come from Wilcox Family Farms, a Certified Humane producer.
*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.
“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 in 2013-2014. These new guidelines caused our calculated Real Food percentage to drop to 15% - which is what we expected with the new metrics. With 12% Real Food in 2014-2015, last year's assesment saw another small drop as we lost a few major Real Food producers. The 2015-2016 academic year will be strongly focused on our procurement initiatives, and the addition of new Real Food meals.
- Office: Johnson Student Center, 2nd Floor
- phone: (323) 259-2629
- e-mail: firstname.lastname@example.org