2011 Real Food Awards Winners
Congratulations to the winners of the 2011 Real Food Awards!
Food Service Director or Manager | Administrator or Faculty Member
In the past two years, students at these schools have assessed their schools’ food purchasing with the support of their dining administrators. By piloting the Real Food Calculator, they have quantified what percent of their school budget is spent on local and community-based, fair, ecologically sound or humane food. In February 2012, the Real Food Calculator will be taken out of its pilot phase and a formal web application will be unveiled.
In the end of October, we launched the Real Food Campus Commitment, a commitment signed by the President of a college or university, committing the school to at least 20% real food by 2020. St. Mary’s College in Indiana was the first to sign on! Check back here to see new Commitment Pioneers—another school has signed and will go public soon!
Eastern Washington University Cheney, WA
Hamilton College Clinton, NY
Iowa State University Ames, IA
Macalester College St. Paul, MN
Pacific University Forest Grove, OR
Pomona College Claremont, CA
San Rafael School District San Rafael, CA
*St. Mary’s College Notre Dame, IN
University of California-Berkeley Berkeley, CA
University of California-Davis Davis, CA
University of California-Irvine Irvine, CA
University of California-Santa Barbara Santa Barbara, CA
University of California-Santa Cruz Santa Cruz, CA
University of North Carolina-Chapel Hill Chapel Hill, NC
University of Vermont Burlington, VM
University of Washington Seattle, WA
Washington University in St. Louis St. Louis, MO
Western Washington University Bellingham, WA
Whitman College Walla Walla, WA
University of Massachusetts Amherst
The UMass Amherst Permaculture Committee is a group of twelve passionate students leading the local, sustainable food movement at the University of Massachusetts, Amherst since September, 2010. The committee has a three-tiered organizational plan: campus education about local food issues, integrating the local community, and marketing their replicable garden process through a documentary video and media outreach. Located on a 1/4-acre plot adjacent to one of the campus' four dining commons, the UMass Permaculture Garden is one of the first student-led permaculture gardens on a public university campus in the nation. The site, formerly a grass lawn, was converted into a thriving, abundant, food oasis in less than a year. The UMass Amherst Permaculture Committee serves as a reminder of what one big idea, a lot of recycled newspaper, cardboard, and food waste, and a dedicated student group can accomplish in an ongoing effort to make our Earth a more sustainable, and healthier, place to live.
The Permaculture Committee has changed the way students are eating on campus, and how I've started thinking about food. I truly think the on-campus vegetable garden started a food revolution at UMass, which now has a weekly student farmers' market among other exciting changes. When what goes on here has the potential to impact 25,000 students, you know you're doing something big.
From the Heart
Manny has been working in the Northwestern dining halls for 23 years. He is a leader in the workplace because he genuinely cares about his coworkers and is not afraid to stand up for them. When a special needs dishwasher needed to ask for a day off to go to the doctor, Manny went with him and stood by his side as he talked to the supervisor. When a worker in another dining hall was being mistreated, Manny helped her get a transfer to his dining hall so that he could look out for her. Manny is now a leader on the worker committee, and after 23 years he is leading the fight on campus for respect and dignity for Northwestern dining workers.
Darren is a leader in dining hall sustainability efforts at Seton Hill University. By instituting trayless dining, Darren reduced waste by 6,152 pounds per semester. With support from student volunteers, Darren started a garden producing tomatoes and peppers for the dining hall. The garden produces 1390 pounds of fresh tomatoes and 900 pounds of fresh peppers: all of which went to dining hall salad bars and pizzas. He composts food waste for use as soil amendment in flower gardens on campus and introduced reusable to go boxes in dining halls.
Coordinator, Miller-Worley Center for the Environment
A Gardener and A Mentor
Ruby helped students to establish a student garden as a permanent part of the college. She provides mentorship, and helps secure funding every summer for two garden manager interns. She also mentors inner city youth in Springfield through Gardening the Community (GTC), an organization that she co-founded.