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Stanford gets REAL with sustainable dining

Colleges and universities play a major role in forming the dining habits students will follow for the rest of their lives
University Business, September 2015

The push for campuswide sustainability and a fresh commitment to student health drive institutions to rethink their dining strategies. This might mean buying more food from local farmers and better educating students about their dietary habits.

Along those lines, Stanford University is the first higher ed institution in the nation to earn the United States Healthful Food Council’s REAL certification—an acronym for Responsible (nutrition), Epicurean (preparation), Agricultural (sourcing) and Leadership.

The council modeled its program after the LEED designation for facilities to denote excellence and innovation in the culinary field, says CEO Lawrence Williams, who founded the nonprofit in 2011. Other REAL recipients include Nashville’s Music City Center, Bareburger restaurants, Hint Water, and Root & Stem Catering and Events.

But REAL isn’t simply about going organic. “There is little transparency in the food service space, as opposed to prepared food, which plainly lists ingredients and calories on the label,” he says. “The program looks at responsible food sourcing, composting, refills and portioning, as well as sustainability.”

Colleges and universities play a major role in forming the dining habits students will follow for the rest of their lives, Williams adds.

“For most kids, this is their first time dining away from home and having complete autonomy over their food,” he says. “We encourage universities to offer food awareness courses in the same manner they offer alcohol and sex education to students.”

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