Real Food Standards 3.0
The Real Food Standards 3.0 is an entire framework that qualifies Real Food and values-based food policies and practices on a campus. These standards are designed to incentivize purchasing from food producers who reflect the values of Real Food and who are most disadvantaged in the market.
Real Food Standards 3.0 is a unique update in that it is based on the Anchors in Action (AiA) Framework, a collaboration between RFC, The Center for Good Food Purchasing, and Heath Care Without Harm. The new standards are organized into 5 Valued Categories and uniformly applied by all three AiA partners’ .
Here are some of the biggest differences between the 2.1 Standards and 3.0 Standards*.
*3.0 Standards are aligned with the Anchors in Action (AiA) Framework
AASHE STARS + Real Food Standards
Additionally, the US-based colleges and universities can use RFC’s AiA- aligned standards, along with our updated calculator tool, to qualify their sustainable spend for the AASHE STARS 3.0, OP 7, Food and Beverage credits.
Learn more at the AASHE STARS 3.0 website.
Real Food % + Standards
Products can qualify as Real Food based on criteria under 4 Value Categories: Local and Community-based Economies, Environmental Sustainability, Valued Workforce and Animal Welfare.
The Real Food Standards outline criteria that qualify Real Food purchases. The Real Food % is the metric used by schools that made commitments to “20% Real Food by 2020”.
The Real Food Guide is the most updated resource to understand how we qualify Real Food based on the 3.0 Standards.
You interested, yet?!
Let us know if you’re interested in learning more about the our Real Food Standards and Calculator.