The nationwide Real Food initiative toward more sustainable dining aims to shift 20 percent of university food budgets to local, humane, ecologically sound and fair food by 2020. To date, 43 schools and four statewide university systems have signed on to the challenge.
In March 2015, Chancellor Patrick Gallagher committed Pitt to the goal of serving 20 percent “Real Food” at Market Central by 2020. At the time, only 9 percent of food served at Market Central fit the criteria of meeting at least one of the four requirements.
Now, locally grown fruits, vegetables, milk and chicken; organic fair trade coffee and organic quinoa and tofu are among the qualified “Real Food” served regularly on campus. A biweekly summer farmers market outside the William Pitt Union adds to the Real Food options.
The University’s next milestone, as stated in the Pitt Sustainability Plan, is to expand beyond Market Central to serve 25 percent Real Food campus wide by 2025.