The Case for “Real” Food on Campus
Ecologically sound. Socially just. Economically viable. These are the key characteristics of a food system that’s sustainable on all levels—locally, regionally, and globally. In such a system, our agricultural practices would mitigate, instead of contribute to, the effects of global climate change. Our diets would contain foods that prevent the diseases we currently spend billions to cure. The welfare of workers and animals would be protected, while a creative re-distribution of resources and avoidance of food waste would limit hunger and food shortages. And the people participating in this system could afford the very food they grow, prepare, serve, and consume.