Based on the Student Survey of Sustainability Efforts at Peer Campuses That Was Conducted

Sustainability Advisory Committee

Agenda – April 19, Meeting

4:00-5:00 PM Vance Hall, Room 120

1. Introductions

2. Discussion - Real Food Challenge – Progress, Opportunities, Lessons Learned

Special Guests:

· Rudi Colloredo-Mansfield, Professor and Chair of the Anthropology Department

· Scott Myers, Director of Food and Vending, Carolina Dining Services

Both serve on the Food for All Steering Committee and work with students to track and evaluate Carolina’s food purchases

Real Food, as described by the Real Food Challenge, includes food that meets at least one of the following criteria:

Local and Community-Based, fresh and seasonal, coming from locally owned farms and businesses

Fair, meaning that those involved in the food’s production and distribution work in safe and fair conditions and receive a living wage

Ecologically Sound, coming from farms and businesses that are good environmental stewards and minimize pollution

Humane, sourced from farms where animals are raised with access to natural environments and behavior