The College of Saint Benedict strives to provide flavorful, nutritious food that was produced with minimal environmental impact. Specifically, we strive to:
- Increase the purchase of locally and sustainably produced food by 2% annually (based on dollars spent).
- Decrease the amount of food waste generated by 2% annually (by weight).
- Increase student awareness of the origins of their food and the environmental, social and economic impacts of choice.
Real Food Challenge
The College of Saint Benedict Sustainability Office is currently in the midst of cataloging food on campus for the Real Food Challenge. The Real Food website defines 'real food' as:
"food which truly nourishes producers, consumers, communities and the earth. It is a food system--from seed to plate--that fundamentally respects human dignity and health, animal welfare, social justice and environmental sustainability. Some people call it "local," "green," "slow," or "fair." We use "Real Food" as a holistic term to bring together many of these diverse ideas people have about a values-based food economy..."
Where are we cataloging?
This challenge emphasizes our commitment to the Benedctine value of Stewardship, and our goal of a just and sustainable food system.