Jan. 16—The University of Massachusetts is amping up efforts to rely on locally produced food with the Real Food Challenge, a national movement pushing colleges to adopt more sustainable food practices, and a two-year grant from a Boston-based foundation.
The Real Food Challenge at UMass has set a goal of ensuring 20 percent of all food served at UMass is “real food” by 2020. “Real food” is defined as food that is grown locally and regionally, is organic, and is sustainably grown, humanely raised and produced with fair trade principles.