Community relationships and sustainable university food procurement: The University of North Carolina at Chapel Hill and the Real Food Challenge
نویسندگان
چکیده
Many universities are working toward more sustainable campus dining food systems. Third-party standards that offer definitions of and outline procurement goals one tool can use to drive system transformations. We seek understand how community stakeholders influence sustainability commitments what effects third-party certifications have on purchasing the community. explore these questions by examining circumstances surrounding, outcomes The University North Carolina at Chapel Hill (UNC)’s 2010 engagement with Real Food Calculator/Real Challenge (RFC), a standard for dining. Our analysis is based reports from past 10 years document UNC’s progress RFC, along participant observations, stakeholder interviews, student survey. findings reveal new developing relationships emerge as become institutionalized: UNC, small, vocal group pushing administrators certification evolved into sustained collaboration between students centered maintaining advancing options. Over time, RFC commitment was formalized foodservice contract UNC. These suggest central in transitions: shape, shaped by, efforts move practices.
منابع مشابه
University of North Carolina at Chapel Hill School of Medicine.
About this report… Through ongoing monitoring of the curriculum and its outcomes, the School of Medicine promotes a process of continuous quality improvement in order to ensure an optimal educational experience for our students. This report is one part of that monitoring process. It is intended to provide a summary description of the curriculum and of student characteristics, performance, and p...
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ژورنال
عنوان ژورنال: The Journal of Agriculture, Food Systems, and Community Development
سال: 2022
ISSN: ['2152-0798', '2152-0801']
DOI: https://doi.org/10.5304/jafscd.2022.114.018