Hobart and William Smith Colleges
OP-7: Food and Beverage Purchasing

In 2013, Sodexo and the Real Food Challenge announced an agreement that advances supply chain transparency on Sodexo-contracted campuses, such as HWS. HWS Sodexo staff and managers have worked with HWS students since 2013 to collect and analyze purchasing data using the Real Food Calculator's web-based application and tracking tool. Based on the Real Food Challenge Standards 2.1, HWS purchasing in 2017/2018 represented 2% purchasing of 'Real Food'. Currently, the Colleges source local and community-based foods and beverages from a variety of vendors, including Boulevard, Bryne Dairy, Geneva Club Beverage, Aspretto, and Sysco, many of which are distributors of local products, produce, and ingredients, Within two years, RFC student leaders on campus have gained support from hundreds of students, various faculty and staff members, and several academic and institutional departments on campus, including Sodexo Dining Services, Finger Lakes Institute, Office of Sustainability, Environmental Studies program, Student Activities, Dean’s Offices, and the President’s Office. The Finger Lakes Institute has overseen interns, volunteers, club activities involved supporting the Real Food Challenge HWS student campaign since 2013.

HWS has completed the Real Food Challenge Calculator annually since 2013 through a variety of approaches to complete the web-based application, such as through student volunteers, paid internships,and club activities. Real Food Challenge standards 2.1 were used in the 2017/2018 analysis conducted by student intern Maddie Schmidt. The Real Food Calculator offers a comprehensive and decisive definition for “real food.” Real food is food that fulfills at least one of four categories: 1) Local and Community Based, 2) Fair, 3) Ecologically Sound, 4) Humane. The criteria listed in the Real Food Calculator Guide include third-party certifications and characteristics of the producers from which institutions buy. Students obtain food vendor receipts from our Sodexo Dining Staff and evaluate it based upon the Real Food Challenge definition and criteria of 'real food' which distinguishes the sustainability of our food and beverage purchases through the definition established by the Real Food Challenge. This is a student campaign and effort with the 2017/2018 intern position supported by Sodexo Dining Services and the Finger Lakes Institute.