"Brown Dining Services Sustainability Program was formed in 2010, bringing together the Real Food Initiative, Community Harvest program, Beyond the Bottle and SCRAP (Brown's new composting group), under one central management group. The Real Food Initiative in particular had a very successful pilot year. We performed a baseline assessment of Dining Services purchases and concluded that Dining Services spends 15% of its budget on items meeting Real Food criterion (ecologically sensitive, humane, fair and locally grown). This number will increase substantially next year with purchasing switches to sustainably-caught seafood, fair trade bananas, cage free eggs and locally-sourced milk. In addition, the Real Food Initiative played a critical role in the planning process for the new Blue Room cafe, which will feature as many Real Food ingredients on the menu as possible when it reopens in fall 2010."
Thank you!
Kyle Lemle
Real Food Public Relations and Communications Coordinator