SALT LAKE CITY — Cafeteria sloppy joes definitely have more mystery than meat, according to research from a University of Utah student released Wednesday.
A new initiative at the U. found that only 11 percent of the food on campus is "real."
"A large portion of what we, on a day-to-day basis, consume, is not real," said Willem Schott, the student hired by University Dining Services to conduct the research.
The university announced it is committing to dedicate 20 percent of its food-purchasing budget to buying "real" food by 2020.
So, if almost 90 percent of the food on campus isn't real, what is it?
Schott said food that's not real doesn't qualify by standards set by the Real Food Challenge, an international student organization that pushes campuses to offer more sustainable food.
To be real, foods have to be one of four things:
- Locally grown. That means all ingredients are sourced within 150 miles of the U.
- Fair trade. The food was produced with "fair working conditions," including giving workers the right to unionize, paid vacation and more than just seasonal work.
- Ecologically sound. Meaning the food was produced using natural energy, water, air and soil. In other words, organic.
- Humane. Food comes from animals that were treated in natural, low-stress environments with no hormones.