This week, North­eastern Uni­ver­sity became Boston’s first col­lege to join the Real Food Chal­lenge, which is a national cam­paign through which col­leges pledge to pur­chase 20 per­cent of their food from local, sus­tain­able sources.

The Real Food Chal­lenge will begin this fall at Northeastern’s Inter­na­tional Vil­lage dining hall. A small group of stu­dents will work with dining ser­vices to process invoices, and they will break down the “real food” being pro­vided into four cat­e­gories: com­mu­nity based, fair, eco­log­i­cally sound, and humane. In a report for North­eastern, Mau­reen Tim­mons, the director of dining ser­vices at North­eastern, said:

We’re thrilled about this com­mit­ment. It takes all the work we’ve been doing on sus­tain­ability to a whole new level. We give the stu­dents a lot of credit for their com­mit­ment to the issue and for working so closely with us.”

According to the report, Northeastern’s par­tic­i­pa­tion in the Real Food Chal­lenge will con­tinue the university’s com­mit­ment to green ini­tia­tives and sus­tain­ability. Two of the seven 3-​​star cer­ti­fied“Green Restau­rants” in Mass. (restau­rants that are awarded stars are envi­ron­men­tally respon­sible, and excel at waste reduc­tion, recy­cling, and sus­tain­ability) located on Northeastern’s campus (The Inter­na­tional Vil­lage Dining Hall, Peet’s Coffee, and Jamba Juice), plus the university’s com­post system processes nearly 700 tons of com­post each year.

Read the article at Boston Magazine →