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Crystal Owings, Tim Galarneau, Iosto Puddu, Weixin Cheng

Real Food Calculator Project at

UC Santa Cruz

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+Overall Goals

40% real food by 2020

30% real food by the end of the 2012-2013 academic year

increase awareness about real food

+What is ‘real’ food

+How does the Real Food Calculator relate to Sustainability?The Real Food Calculator addresses a variety of problems in today’s broken food system.

High use of pesticides and fertilizers

Inhumane practices GMO’s

+Why do we care about tracking our food?

UCOP approved a Food Services Policy, 20% sustainable food by 2020 (Fall 2009)

Has set targets to reach 40% real food by 2020 (UCSC Dining).

CSP target- 25% by 2013. 28% real food as of last

winter quarter.

It’s a UC system wide policy. Campus Sustainability Plan

UCSC Student involvement •Students have been involved in changing the food system since 2002•Self-op since 2004•Keeping the torch lit

+Why the Real Food Calculator?

Developed and supported by the Real Food Challenge.

Used by many universities across the nation.

How does it work? Uses four categories

Local & Community Based Ecologically Sound Fair Humane

Green, Yellow, Red, or Disqualifiers!

+Objectives and tasks

1. Complete the first assessment using the Real Food Calculator.

2. increase awareness about ‘real food’ and campus efforts

3. Generate a list of potential food items to change in campus dining halls

4. Dining & Purchasing stakeholder meetings

+1. Completing the first assessment

Work hours Working with Food Pro research

Calculator Coding parties

+2. Raising awareness

Brochure

Real Food Sticker

Real Food Survey

+2. Raising awareness

Brochure

Real Food Sticker

Real Food Survey

+Real Food Sticker

+2. Raising awareness

Brochure

Real Food Sticker

Real Food Survey

+Real Food Survey Conducted by the Dining

Foodies Evaluate what items students

feel comfortable changing Targets real food calculator

categories

+3. THE list!

Meetings to create the list (plus revising).

Consists of items on the chopping block.

Incorporates feedback from Real Food Survey.

Must be a common item in the dining hall.

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4. Stakeholder meetings

Dining and Purchasing Present the list Major decision making! Several meetings prior to prepare

+IMPACT at UC Santa Cruz More sustainable food on

campus! Inform and engage

meal plan holders Dining Administration &

staff Other stakeholders

Uphold UCSC’s reputation!

Who benefits? Local farmers, companies, and

vendors that provide sustainable food items

UCSC meal plan holders, UCSC Dining, and Sustainability Office

+Current questions or concerns

Progress of the first assessment

The progress of the list Depends on the assessment

Cost to increase the amount of real food