REAL FOOD SUMMIT: Students Mobilizing for Just and Sustainable Food in
the Northeast
Over 150 students joined us at Yale from November 3-4, 2007 for the first Real Food Summit, where students from across the Northeast came together to galvanize a national movement around food on college campuses.
Read the Summit Program or the Real Food Declaration.
Across the country, students at hundreds of colleges and universities are turning their attention to food systems in efforts to address campus sustainability and social responsibility. From college farms to farm workers’ rights, from local and organic to fair trade, students are mobilizing around food: food that reflects their ethics, and that tastes good. As the connections between food, sustainability, and social justice become more visible, and the momentum behind this student movement grows, it is important, now more than ever, that students are able to connect with each other and with the resources they need to be effective advocates for change. The summit was an unprecedented opportunity for students across the Northeast to come together to network and create successful strategies for changing the way we eat on college campuses.
The Summit kicked off the Real Food Challenge in the Northeast, a collaborative network that will forge a common vision and bond between students working on many different issues all across the region, all having to do with “real food”—food that truly nourishes people, communities, and the land.
The Real Food Summit was organized as a joint effort of students and staff at The Food Project in Boston, the Brown Sustainable Food Initiative, and the Yale Sustainable Food Project, in conjunction with a planning committee comprised of student leaders at various schools. While the conference was be primarily geared towards students, staff and faculty played an important role as presenters and participants.
Executive Committee
Marissa Grossman, The Food Project
Laura Hess, Yale Sustainable Food Project
David Schwartz, Brown Sustainable Food Initiative
Planning Committee
Katy Anderson, Princeton University
Siv Lie, Boston University
Sarah Lydia Lince, Mount Holyoke College
Sam Lipschultz, Sarah Lawrence College
Annie Myers, New York University
Schools in Attendance
Barnard College
Bennington College
Boston College
Boston University
Bowdoin College
Brandeis University
Brooklyn College
Brown University
Castleton State College
Columbia University
Conneticut College
Cornell Universtity
Culinary Institute of America
CUNY, Brooklyn College
Eugene Lang Collge, The New School
Green Mountain College
Hamilton College
Hampshire College
Harvard University
Haverford College
Hudson River Health Care
Johnson and Wales University
Manhattan College
McGill University |
Middlebury College
Mount Holyoke College
New York University
Princeton University
Providence College
Rhode Island School of Design
Sarah Lawrence College
Smith College
St. Lawrence University
Stony Brook University
Swarthmore College
Syracuse University
The Food Project
UMass, Dartmouth
Union College
University at Buffalo
University of Illinois at Urbana-Champaign
University of New Hampshire
University of Pennsylvania
Vassar College
Wellesley College
Wesleyan University
Yale University |
Questions?
Contact Marissa Grossman at The Food Project,
mgrossman@thefoodproject.org.
Real Food Summit
