Real Food Challenge Uniting students for just and sustainable food
Students and universities have power
Factors • Growing awareness of food systems • Activity on campus
•
Conversation fragmented
Partners
The Food Project California Student Sustainability Coalition Slow Food USA Student Farmworker Alliance
United Students for Fair Trade Community Food Security Coalition
Sustainable Ag in Education Association Student Trade Justice Campaign Etc.
The Lift Off •
Official launch October 2008
•
Real Food NOW! Month of Action
•
200+ campuses hold events
Regional organizing • 5 regions • 2 Field Organizers in each region identifies and supports student leaders • 700 students attended 5 regional Real Food Summits
Farmers Abroad Fair Trade
Labor
Farmers Farm Workers, Processing Plant labor, Food Service Family farmers, Minority Workers farmers, Immigrant farmers
Access
Animals
Affordability, Hunger Relief
Fisheries, Animal Welfare
Natural Resources
Health Safety, Nutrition
Soil &, Water Quality, Biodiversity
Climate
Pleasure
Alternative energy, Emissions, Climate Change
Taste, Awareness, Connection to food
Control Self-sufficiency, Food Sovereignty Community Food Security, Food Justice
Economics Culture
Education Youth Development, Leadership
Urban & Rural Economies
Traditions, Relationships, Public Space, Spirituality
The Goal:
$1 Billion in 10 years
Where Are We Now?
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www.realfoodchallenge.org
Asteel@thefoodproject.org
Wufoo 路 Entry Manager 路 Call for Proposals- NECSC 2009
1 of 2
https://necsc.wufoo.com/entries/call-for-proposals-necsc-2009/
Name of Lead Presenter *
Amanda Warren
Job Title
Resident Assistant
College or Organization Affiliation *
Middlebury College
Address
4474 Middlebury College Middlebury, VT 05753 United States
Phone *
(617) 721-0673
Email *
awarren@middlebury.edu
Biography * Amanda Warren is a junior at Middlebury College where she studies the connections between education, environmental activism and sustainable agriculture through her conservation biology major. As co-resident assistant of Weybridge House, Amanda believes in living out her course of study. At Middlebury, Amanda is a member of the Sunday Night Group and organized a weeklong symposium on food in 2008 which featured such presenters as Walter Robb, COO of Whole Foods and George Schenk, founder of American Flatbread Company. Amanda has apprenticed on several organic farms and one hopes to start an educational farm in the future. Michaela Skiles is a junior environmental studies and geography major at Middlebury College and co-resident assistant of Weybridge House. This year, Michaela will be combining her residential life with her academic studies by creating food maps to help us understand the carbon impact of Weybridge's food. A native of Portland, Oregon, Michaela grew up with a taste for local cuisine and has enjoyed getting to know the terroir of Vermont. Samantha Parry is a sophomore human ecology major at Middlebury College and a second-year resident of Weybridge House. This past summer, Samantha interned at the Middlebury College Organic Garden and worked closely with local farmers to purchase Weybridge's food for the coming year. Samantha has become an expert on food preservation and hopes to educate the Middlebury community on the joy and ease of local eating year-round. Names and Titles of Additional Presenters
Michaela Skiles, Weybridge House co-resident assistant. Samantha Parry, Middlebury College Organic Garden intern and Weybridge House treasurer.
Proposal Title *
Food as an educational opportunity: The MEAL (Middlebury Eats All Local) Project
Abstract *
9/4/2009 11:02 PM
Wufoo · Entry Manager · Call for Proposals- NECSC 2009
2 of 2
https://necsc.wufoo.com/entries/call-for-proposals-necsc-2009/
Purposeful eating is an exciting and essential vehicle for reducing our carbon footprint and revitalizing the Vermont economy. Weybridge House, Middlebury College’s environmental studies academic interest house, demonstrates purposeful eating by serving locally produced dinners every Monday through Thursday to any interested member of the student body, regardless of course of study. Although there are many avenues for implementing sustainability on college campuses, Weybridge believes in practicing “lived activism” through a commitment to purchasing, preserving, cooking and eating only food grown in Vermont. At the house, students apply their study of environmental issues and sustainability beyond the classroom, thereby complementing the educational values of the college. Similar houses with a focus on environmental studies are found at most of Middlebury's peer institutions. These houses appear to be part of a greater trend of liberal arts students who are seeking a more tactile education to accompany their academic studies. A recent New York Times article featured Barnard, Oberlin and NYU students as "part of a new wave of liberal arts students who are heading to farms as interns this summer, in search of both work [...] and social change" (Severson, NYT 5/23/09). This student movement suggests that colleges should respond and offer opportunities for a deeper approach to environmental education, one that combines lifestyle and intellectual pursuits. Academic interest houses are an ideal setting for this new method of studying sustainability. Members of Weybridge House aim to work with the Environmental Studies program to develop a mechanism whereby students receive credit for doing a semester-long practicum as a Weybridge resident. Although historically Weybridge functioned as an alternative residence hall, Weybridge hopes to establish the house as a pilot site for sustainable design projects in Middlebury’s larger dormitories. Over the course of this 2009-2010 academic year, Weybridge aims to demonstrate the feasibility of local eating and sustainable living on a $16,000 budget. The house hopes that this pilot alternative dining hall can impact the college’s dining practices. In this conference session, we will focus on identifying the role, strengths and weaknesses of environmental studies houses as an avenue for the changing approach to sustainability education on a college campus. A presentation of Weybridge House’s budget, food storage methods and the overall MEAL Project will segue into a discussion of the role for academic interest houses on college campuses during the current period of accelerated sustainability awareness. Key questions for discussion will include:
-What is the optimal size to teach independent sustainable living practices while still creating a group that will genuinely impact the wider community? -In the future, how might the mission of academic interest houses and the interest of students in agriculture and local eating change in response to changes in attitudes and interests regarding sustainable food choices? -Should a “lived activism” practicum, such as a semester in Weybridge House, be a requirement for environmental studies majors? What track does your presentation/activity address? * Session Type *
Culture & Food
Project Report
Additional Information
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Weekly Expenditures Item Eggs (dozen) Monument milk (gallons) Raw milk (gallons) Raw milk for yogurt (gallons) Cheese (20 lbs?) Cider (gallons) Apples (bushels) Tofu (block) Tempeh (8oz package) Farmers' market produce in Special Sunday Treats
Quantity/week
1
Bulk Item Quantity Fall CSA (Popoma) Flour (50 lbs) Wheat berries (50 lbs) Rye flour (50 lb) Oats (50 lbs) Cornmeal (50 lb) Dried beans (lb) Maple syrup (gallon) Honey (lb) Sunflower Oil (6L case) Buttah (36lb case) Apple Cider Vinegar (gallons) NaCl, Yeast, NaHCO3, BP Splurge Co-op Purchases Dried Cranberries (10lb box) Cranberries (lb frozen)
Produce for Preserving-Item Apples for drying Apples for sauce (90qt)
Price/quantity 8 3 3 1.5 0.5 4 0.5 5 2
Price/week
$3 $3 $6 $5 $72 $3 $24 $2.59 $3.
$24. $8.25 $18. $7.5 $36. $13. $12. $12.95 $6. $30. $15. $15. Total Weekly
Price/quantity Total price $225 $900. $30 $360. $15 $30. $33 $97.5 $50 $200. $45. $180. $2 $656.25 $42. $420. $3. $450. $72. $432. $55. $275. $8. $160. $50. $200. 2 $59.5 $119. 25 $3. #N/A Total Bulk $1921.75
4 12 2 3 4 4 375 10 150 6 5 20
Total Quantity 50lbs 252lbs
Price/quantity $1/lb $1/lb
Total price $816. $280.5 $612. $255. $1224. $442. $408. $440.3 $204. $360. $510. $5041.8
Producer Popoma Monument Farms James Elworthy James Elworthy Cabot (through Dining Champlain Orchards Champlain Orchards Vermont Soy (Co-op) Rhapsody (Co-op) All! Co-op etc.
#/Contact 623-6220/Karen Le Roy 545-2593‎
Popoma Farm Gleasons Grains Gleasons Grains Butterworks Farm Butterworks Farm Butterworks Farm Butterworks Farm Hillsboro Sugarworks Kirk Webster Butterworks Farm Cabot (through Dining Shelburne Orchards, Dwight Co-op Co-op VT Cranberry Company VT Cranberry Company
623-6220/Karen Le Roy 758-2476/Ben Gleason 758-2476/Ben Gleason 744-6855/Christine Lazor 744-6855/Christine Lazor 744-6855/Christine Lazor 744-6855/Christine Lazor 453-5462
Shelburne Orchards (10/16) Shelburne Orchards (10/16)
985-2753/Nick 985-2753/Nick
443-5333/Charlie Sargent 897-2777/Bill Suhr 897-2777/Bill Suhr
744-6855/Christine Lazor 443-5333/Charlie Sargent 254-9635/Dwight Miller
849-6358 849-6358
Total Price $50. $252.
Apples for butter (10qt) Peaches Pears Plums (sauce) Sweet Corn (freezing) Green beans (freezing) Broccoli (freezing) Sugar snaps (freezing) Shelling Peas (freezing) Blueberries Strawberries Spinach Turnip Greens Beet Greens Kale Chard Basil for pesto Tomatoes (stewed) Paste tomatoes (paste/drying) Tomatoes (ketchup) Rhubarb Cucumbers (Pickled) Peppers (freezing) Herbs for drying Unforseen canning Green beans (pickled) Beets (pickled) Hot peppers (sauce) Zucchini Melon Eggplant Total
Produce for Preserving-Item Beets Cabbage Parsnips
26lbs 133lbs
$1/lb $.75/lb
100lb 15 dzn ears 84lbs 180lbs 73.5lbs 7.5lbs 67.1lbs 41.7lbs 72lbs 8lbs 70lbs 72lbs 6 boxes 13lbs 300lb 98lb 50lb 33lb 42lb 70lb 7lb
$1/lb $4/dzn ears $1/lb $1.75/lb $2.10/lb $1.50/lb $2/lb $2/lb
27lb 35lb
$1/lb $1/lb
51lb
$1/lb
Total Quantity 180lbs 180lbs 90lbs
Price/Quantity $1/lb $.71/lb $1/lb
.625/lb 2.20/lb 20.95/box $7.60/lb $.83/lb $1.40/lb $1.40/lb $2.4/lb $1.1/lb $4/lb $10/lb
#N/A $100. $100. $100. #N/A $84. #N/A #N/A $11.25 $134.2 $83.4 $155. $5. $154. $155. #N/A $100. #N/A #N/A #N/A $75. #N/A #N/A #N/A $100. #N/A $35. $100. $51. $100. $50. #N/A
Shelburne Orchards (10/16) Ochs Orchards Ochs Orchards Plum Hill Farm Hard Scrabble Farm MCOG Golden Russet MCOG MCOG Charlotte Berry Farm Broadturn Farm MCOG MCOG MCOG MCOG MCOG Lalumiere Farm Golden Russet Golden Russet Golden Russet MCOG Lalumiere Farm MCOG
985-2753/Nick 948-2670/Andrea 948-2670/Andrea
897-7031/Judy Stevens
425-3652
877-2572/Carolyn 897-7031/Judy Stevens 877-2572/Carolyn 897-7031/Judy Stevens 877-2572/Carolyn
MCOG MCOG MCOG/Lalumiere MCOG
Total Price $180. $127.8 $90.
Golden Russet Golden Russet MCOG
897-7031/Judy Stevens 897-7031/Judy Stevens
Turnips Rutabega Celeriac Carrots Onions Winter Squash Sweet Potatoes Potatoes Garlic Brussel Sprouts Total
90lbs 90lbs 36lbs 250lbs 513lbs 360lbs 360lbs 643lbs 112lbs 44lbs
$1/lb $1/lb $1/lb $.8/lb $1/lb $0.6/lb $1/lb $.6/lb $7/lb $4.50/lb
#N/A $513. $216. $360. #N/A $784. $200. #N/A
Non-food household goods Item Total Quantity Sponges, scrubbers Dishwasher soap Laundry detergent Misc. kitchen equipment Firewood Dish soap Total
Total food budget Total non-food budget Total weekly spending Total bulk spending Total summer spending Total fall preserving spending $ for weybeans of the future Total Non-Food Spending Total Food Money Spent Non-food amount remaining Food amount remaining
$90. $90. $36.
Price/Quantity Total price $1. $40. $8.75 $35. $21. $126. $100. 5 $10. $50. 30 $7.4 $222. $573. 40 4 6
$15350. $800. $5041.8 $1921.75 #N/A #N/A $800. $573. Total Spending Total per house #N/A Total house #N/A #N/A
#N/A #N/A #N/A
Golden Russet Golden Russet MCOG Golden Russet/MCOG Golden Russet Golden Russet MCOG/Foote St Farmstand MCOG
897-7031/Judy Stevens 897-7031/Judy Stevens 897-7031/Judy Stevens 897-7031/Judy Stevens 897-7031/Judy Stevens 398-2052/Lauren