Gonzaga University and its food service partner, Sodexo Dining Services, have committed to the Real Food Challenge.
That means they’re pledging to source 25 percent of food served on campus from local, ecologically sound, fair and humane providers by 2020.
Senior Breanne Flynn, a member of the student club Gonzaga Ethical Awareness Together, or Gonzaga E.A.T., has pushed for this move for two years. The next step is to draft an implementation plan. The aim is to make the shift without increasing the food budget.
The Real Food Challenge is a nonprofit organization dedicated to transitioning campuses away from processed foods and toward organic and locally produced staples with the help of student leaders and food activists.
Gonzaga is the first Jesuit university to accept the challenge. A kick-off event took place on campus Thursday.
For more information about the initiative, visit www.realfoodchallenge.org.