{"id":639,"date":"2020-02-28T17:49:56","date_gmt":"2020-02-28T17:49:56","guid":{"rendered":"http:\/\/blogs.dickinson.edu\/food-experience\/?p=639"},"modified":"2020-02-28T18:07:55","modified_gmt":"2020-02-28T18:07:55","slug":"food-choice-project-reference","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/food-experience\/2020\/02\/28\/food-choice-project-reference\/","title":{"rendered":"Food Choice Project Readings 2"},"content":{"rendered":"<p>The Real Food Challenge is an organization that trains and supports students leading campaigns demanding a shift in the food available on their campus to support local, humane farms and advocate for greater consideration of environmental consequences. Their goal is to shift $1 billion of existing university food budgets from industrial farms and unhealthy food to these kinds of foods that are better for us and our environment. This provides a framework of action that we can learn from and language that we can adapt to our own food choice campaign.<\/p>\n<p>\u201cHome.\u201d\u00a0<i>Real Food Challenge<\/i>, www.realfoodchallenge.org\/.<\/p>\n<p>&nbsp;<\/p>\n<p>Fort Lewis College of Durango, Colorado has signed on with Real Food Challenge, what has a set of food standards for lower environmental impact and healthier food products. On Fort Lewis College&#8217;s Environmental Center blog, a particularly interesting post describes the result of the most recent Vote Real campaign, a vote held for the student body to decide between two options that their dining services should implement. The choice was between buying from an organic yogurt producer and a farm that produces humanely-raised pork, the pork coming out on top. This is a fantastic system, and will provide insight on how student-led campaigns can produce change in a college&#8217;s dining services.<\/p>\n<p>Thorne, A F. \u201cFort Lewis College Environmental Center Blog.\u201d\u00a0<i>Fort Lewis College Environmental Center Blog<\/i>, Fort Lewis College, 21 Feb. 2018, http:\/\/blogs.fortlewis.edu\/ec\/category\/teams-projects\/real-food-challenge\/.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Real Food Challenge is an organization that trains and supports students leading campaigns demanding a shift in the food available on their campus to support local, humane farms and advocate for greater consideration of environmental consequences. Their goal is to shift $1 billion of existing university food budgets from industrial farms and unhealthy food [&hellip;]<\/p>\n","protected":false},"author":4197,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[247510],"tags":[],"class_list":["post-639","post","type-post","status-publish","format-standard","hentry","category-matt-zaremba","post-preview"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/posts\/639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/users\/4197"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/comments?post=639"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/posts\/639\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/media?parent=639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/categories?post=639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/tags?post=639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}