Brown University Dining Services is ahead its goal of purchasing food that meets at least one of four "real food" criteria derived from the goals of the Real Food Challenge, a national initiative designed to encourage sustainable food practices, reports the Brown Daily Herald. Purchases meeting the criteria—local, fair, ecologically sound and humane—have hit 36% of the total. The goal was to hit 35% by 2014. Brown's Real Food Challenge chapter began collaborating with Brown Dining Services in 2009.
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