1. FAIR FOOD
CHALLENGE
WHATCOULDAFAIRFOOD
UNIVERSITYLOOKLIKE?

2. 2

3. 3
INTRODUCTION 4
MISSIONSTATEMENT 6
AGLOBALMOVEMENT 7
FAIRFOODGOALSOVERVIEW 8
SUSTAINABILITY 10
ACCESS&EQUITY 14
HEALTH 18
EDUCATION 22
INNOVATION&OPPORTUNITY 26
PROCUREMENT&RETAIL 30
RESOURCING&ACCOUNTABILITY 34
FAIRFOODUNIVERSITYQUESTIONNAIRE 37
THEFAIRFOODPLEDGE 39
PROJECTSFROMAROUNDTHEWORLD 40
FURTHERREADING 43
GETINTOUCHANDGETINVOLVED 44
ACKNOWLEDGEMENTS 45
CONTENTS

4. 4
Itiseasytobecomplacentaboutfood.Anintegralpartofour
everydaylives,itsubiquitycanleadtoustoforgethowimportant
itis.Thefoodweeathashealth,social,economicandecological
implications.Whileourchoicesaboutfoodcanhavenegativeeffects
onourbodies,oursociety,oureconomyandourenvironmentitcan
alsomakeushealthierandmoreconnected.Goodfoodhasthe
powertotransformourcommunitiesandwebelieveithasthepower
totransformourinstitutions.
Inthisreportweusetheterm‘fairfood’widely.Thetermfairfood
encompassessustainability,ethicsandhealth.
Fairfoodisproducedandconsumedinanenvironmentally
sustainablemanner.
Fairfoodisproduced,sourced,distributedandsold
ethicallyandhumanely.
Fairfoodisdistributedequitablyandfresh,healthy,good
qualityfoodisavailabletoall.
LastyearattheUniversityofMelbournestudentsspent$29.3million
atfoodandbeverageoutlets,whilestaffspent$7.3million.Imagine
ifthatmoneywerespentbuyingfoodthatwentintoourlocal
economies,supportingproducerswholookedaftertheenvironment,
theirworkersandtheiranimals.
Allaroundtheworldtertiaryinstitutionshaveadoptedpoliciesto
takeresponsibilityforthefoodthatcomesthroughtheircampuses.
UntilnowsuchplanshavebeenrelativelyrareinAustraliaand
webelievethatthetimehascometounifyourcampusfood
systems.Connectingtogetherstudents,academics,administrators,
businessowners,andfacilitiesandservicesstafftoworktogether
tomakepositivechanges.Wewanttousefoodasalenstothink
abouttransformingourenvironments.Toeliminatefoodwaste,to
improveourpublichealthandtosupportresearch,innovationand
entrepreneurship.Wewanttoensurestudentsarewellfedand
haveaccesstonutritious,fulfillingandculturallyappropriatefood.
Wewanttoknowthatwhenwemakeapurchaseourfoodpassed
throughthehandsofworkerswhowerefairlypaidandenjoyedthe
luxuryofsafeworkingconditions.
Studentsaregettingtheirhandsdirty,comingtogetherin
communitygardens,kitchens,andco-opstoequipthemselves
withskillstobuildthefoodsystemtheywanttosee.Inclassrooms
studentsareenrollinginfood-relatedsubjectsinhighernumbers
thaneverbeforeandfoodstudiesisemergingasitsowndiscipline.
Overthepastyearwehaveundertakenresearchandconducted
surveystobetterunderstandourcurrentfoodculture.Hereweare
presentingyouwithanoverviewofwhatwehaveseensofarandour
hopesforfairfooduniversities.
TheFairFoodChallengehasengagedinaprocessofstudent-led
co-designtodraftaseriesoffairfoodprinciplesforAustralian
Universities.Thesevenpillarsonwhichwearebuildingourvisionfor
afairfooduniversityare:
sustainability• access&equity• health• education;
innovation&opportunity•procurementandretail •
resourcingandaccountability
WHAT COULD A FAIR FOOD UNIVERSITY LOOK LIKE?
Interdisciplinaryteamsworkingtogethertoresearchfoodsystemchallengeswhilestudentsundertakesubjectsin
nutrition,cropscience,foodpolitics,agroecologyandhorticulture.Localproducersdroppingoffseasonalproduce
atafoodhubtobedistributedtoon-campusbusinessesandcolleges.Communitykitchensfilledwithstudents
sharingrecipes,teachingeachothergoodfoodskillsandcookingwithcampus-growningredients.Acampusin
whichgreenspacesgrowediblesandorganicwastebecomespartofacirculareconomy.
INTRODUCTION

5. 5
ThesearesupportedbyfortyFairFoodPrincipleswhich,ifmet,will
worktowardstransformingourinstitutions,andbyextension,our
foodsystem.
Thereportisstructuredaroundthesepillars,creatinganargument
forwhyuniversitiesmusttakenoticeoftheirfoodenvironments.
Italsocelebratesthegoodthingsthatarealreadyhappeningand
providesexamplesofsuccessfulinitiativesfromaroundtheworld.
Wehaveincludedajobdescriptionforacampusfoodsystemco-
ordinatorandarationaleforacampusfoodsystemworkinggroup.
Attheendwehavedraftedafairfoodquestionnairesoyoucan
establishtheextenttowhichyouruniversityispracticingfairfood
principlesandidentifytheareasinwhichyouneedtoimprove.
Wewanttocreateaknowledgebaseforthegoodthingsthatare
happeningonourcampusesandcreateacommunityofshared
learningsowecancross-pollinategoodideasbetweenuniversities.
Webelieveinopen-sourcesknowledge,collaborationandsharing.
Thisreportisadraft.Wearelookingforwardtoreceivingyour
feedbacktorefineourgoalsandprinciplesandtobuildamore
completepictureofthepossibilitiesforfairfoodenvironmentson
Australiancampuses.AskingWhatCouldaFairFoodUniversity
LookLikeisjustthebeginning.Ifyouwouldliketoworkwithusto
transformyourinstitution’sfoodenvironment,pleasegetintouch.
Wecan’twaittohearfromyou.
SophieLamond,
Coordinator
FairFoodChallenge
“OURFOODSYSTEM
FACESMANYSERIOUS
ENVIRONMENTAL
CHALLENGES,PARTICULARLY
FROMCLIMATECHANGEAND
DECREASINGSUPPLIESOF
THENATURALRESOURCES
THATUNDERPINFOOD
PRODUCTION–LIKELAND,
WATERANDFOSSILFUELS.
IT’SIMPORTANTTHAT
AUSTRALIANUNIVERSITIES
LEADINADDRESSINGTHESE
CHALLENGESBYPROMOTING
ENVIRONMENTALLY
SUSTAINABLE,FAIR
ANDHEALTHYFOOD
ONCAMPUS,ANDBY
SUPPORTINGINNOVATIVE,
INTERDISCIPLINARY
RESEARCHTOMEETTHESE
CHALLENGES.”
DR RACHEL CAREY,
RESEARCH FELLOW, THE
UNIVERSITY OF MELBOURNE

6. 6
TheFairFoodChallengeisempoweringuniversitycommunitiestobuilda
fair,healthyandaccessiblefoodsystem.
Webelieveuniversitiesmustexerciseleadershipinoursociety.Weare
workingwithinstitutionstodevelopandimplementcomprehensivefair
foodplanstotransformcampusfoodenvironments.Werecognisethat
campusesmustprovidehealthyfoodenvironments,accesstoaffordable
foodandaccesstoskillsandopportunitiestogrow,buy,cookandeatand
sharegoodfood.
Weacknowledgethatfoodisasystemicissueandthatfoodimpacts
sustainability,socialequity,health,educationandourphysical
environments.Investinginlocal,sustainable,humaneandfairfoodsystems
benefitsthewholeofsocietyandthatbydemonstratingthesevaluesin
ourinstitutionswebenefitthelivesofcurrentstaffandstudentsaswell
asencouragetherecruitmentoffuturestaffandstudents.Makingthese
connectionsfostersuniversity-communityrelationsandsupportsthe
livelihoodsoffamilyfarmersandfoodchainworkers.
TheFairFoodChallengeisaskingAustralianuniversitiestoadopttheforty
fairfoodprinciplestotransformtheircampusfoodenvironments.
MISSION STATEMENT

7. 7
AtMealExchange,webelievethatpost-secondarycampusesareanideal
leveragepointforbuildingthefoodsystemsneededforourfuture,and
thatstudentleadershavethepowertodrivethischange.Since1993,Meal
ExchangehasbeensupportingstudentsacrossCanadatodevelopinnovative
solutionstoenhancefoodsecurityandsustainabilityontheircampusesand
intheircommunities.
Overthelast20years,we’veseenstudentssparkbreakthroughchangesby
takingleadershiptobringtogethertheadministrators,foodserviceproviders,
faculty,andotherstakeholderswhoneedtobeinvolvedinfiguringouthow
tosolvethesechallenges.Thereasonforthissuccess?Changingthefood
incampusdininghallsrequirescoordinationalongtheentiresupplychain.
Students,asclientsofboththeinstitutionandthefoodserviceprovider,
holdanimportantroleattheendofthischain.Notonlyisstudentdemand
essentialtoincreasesalesofnewproducts,studentsarebestplacedto
engagetheirpeersandbuildthisdemand.Theyalsohavethetimetofacilitate
theconversationsandprojectswhichdon’tyetfitintothejobdescriptions
andbusyschedulesofothersupplychainactors.
Webelievestudentscandomorethanaskforbetterfood:studentscanbring
togethertheircommunitytofindandseizeopportunitiesthatactuallyshift
campusprocurement,policy,andculture.RecentaccomplishmentsinMeal
Exchange’snetworkincludefacilitatingthecreationofnationalfoodservice
policyforpurchasingfromcampusgardensandfarms,andpromoting
procurementoflocal,sustainablefoodinfivefoodservicecontractswith
combinedbudgetsofmorethan$50Moverfiveyears.
Asthefoodservice,supplychain,andpost-secondarysectorsallbecome
increasinglyglobal,weseegreatopportunitytocoordinateandamplifythe
studentmovementforgoodfoodacrosscountriesandcontinents.Meal
ExchangeisworkingcloselywiththeRealFoodChallengeintheUnitedStates,
andwelookforwardtoconnectingwiththeFairFoodChallengeinAustralia!
Dana Lahey, Strategy and Development Manager
Meal Exchange, Canada
FairFoodChallengeistakinginspirationfromprojectsaroundtheworld.InAmerica,TheRealFoodChallengehasworked
withoverfortytertiaryinstitutionstosignTheRealFoodCampusCommitment,shiftingmillionsofdollarsofinstitutional
spendingtowardsreal,fairfood.InCanadaMealExchangeisanationalmovementpresentinone-thirdofCanadian
universitiesengagingandempoweringstudentstocreateajustandsustainablefoodsystem. Theshifttowardsfairfood
institutionsisglobalanditistimeAustraliajoinedin.WeareworkingwithourstudentcolleaguesinCanadaandAmericato
takethelessonsgainedintheircampaignstoourownuniversitiesandareexcitedtobeapartofaninternationalnetwork
ofimpassionedandempoweredstudentsworkingforchange.
Headtotheirwebsitestolearnmoreaboutthesegreatcampaignshttp://www.realfoodchallenge.organdhttp://
mealexchange.com
As global food markets continue to
consolidate and climate change continues
to threaten our farms and fisheries, it’s
important now more than ever that our
generation make clear our vision for the
food system: one that fundamentally
upholds ecological sustainability, fairness,
and diverse thriving local economies. It’s
imperative that colleges and universities
be a part of the solution, not the problem.
Our future depends on it.
David Schwartz
Campaign Director
Real Food Challenge, USA
A GLOBAL MOVEMENT

8. 8
FAIR FOOD
CHALLENGE
FAIR FOOD GOALS
OVERVIEW

9. 9
VVvvvv
SUSTAINABILITY
Implementacomprehensivefoodwastestrategy
Banplasticandnon-recyclablepackaging,preferencereusableservingware
Sourcesustainablefood
Promoteenergyandwaterefficiencyinfoodservice
Promotevegetarianandveganoptions
Divestfromfossilfuels
ACCESS&
EQUITY
Implementafairfoodbanktosupportstudentfoodsecurity
Ensureprovisionofculturallyappropriatefoodoptions
Ensureavailabilityofaffordablefoodoncampus
Provideclearlabellingandsignageforfoodoptions
HEALTH
Provideaffordable,healthyandfairgroceryoptionsoncampus
Provideaffordable,healthyandfairfoodserviceoptions
Supplyvendingmachineswithhealthieroptions
Provideeasilyaccessibledrinkingwater
EDUCATION
Teachfoodsystemsubjects
Fundfoodsystemresearch
Promoteinterdisciplinaryandinter-universitycollaborationforfoodsystemimprovement
INNOVATION&
OPPORTUNITY
Haveauniversityfoodco-op
Haveacampuscommunitygardenand/orcampusfarm
Haveacampuscommunitykitchen
Haveacampusfarmersmarket
Fosterfairfoodskillsandextracurricularlearningopportunities
Fosterstudentprojectsandentrepreneurshipforfairfoodinnovation
PROCUREMENT
&RETAIL
IncorporateFairFoodPrinciplesintoprocurementandtendercontracts
Preferencelocalandseasonalfoodoncampus
Preferencefairtradefoodoncampus
Procurefoodfromsupplierswhoensurefairworkconditionsforfoodchainworkers
Ensurethatcampusvendorsandretailersprovidefairworkconditionsfortheirstaff
Requiresourcingofhigherwelfareanimalproducts
Requiresourcingofsustainableseafood
Developfairfoodcateringguidesforstaff,thestudentunionandclubsandsocieties
Workwithcollegestoimplementfairfoodplans
RESOURCING&
ACCOUNTABILITY
Setclearandmeasurablefairfoodtargets
Provideadequateresourcingandinfrastructuretomeetfairfoodgoals
Implementsufficientmonitoringtotrackfairfoodgoals
Mapcampusfoodenvironment
Employacampusfoodsystemcoordinator
Implementacampusfoodsystemworkinggroup
Provideadequatestaffandstudenttrainingtomeetfairfoodgoals
Communicatefairfoodgoals,commitments,actionswidely

10. 10
Source sustainable food • Ban single use packaging • Implement a comprehensive food waste strategy
Implement sustainability requirements in food-related tenders • Promote energy and water efficiency
in food service • Promote vegetarian and vegan options in event catering • Divest from fossil fuels
Topracticesustainabilitywemustmeettheneedsofthepresentwithout
compromisingtheabilityoffutureofgenerationstomeettheirownneeds.Wemust
acknowledgethefullcostofthefoodweconsumewithinourinstitutions,taking
intoaccounttheimpactofagriculturalandseafoodproduction,fooddistribution,
manufacturingandretailingandtheimpactofpackagingandfoodwaste.Agriculture
contributestonearlyathirdofgreenhousegasemissions,drivingdeforestation,water
pollution,soildegradationandbiodiversityloss.Theconsumptionofunsustainable
seafoodfrompoorlymanagedfisheriesiscausingaglobaldeclineinfishstocksandthe
healthofmarineecosystems.Thetransport,manufacture,distributionandretailingof
foodcausesfurtherenvironmentalstress.
Foodcanbeadriverofenvironmentalharmandtheglobalfoodsystemishighly
vulnerabletoenvironmentalchange.Lesseningtheseimpactscanbeadvantageous
from social,economicandenvironmentalperspectives.Currentlyone-thirdofallfood
producedonearthiswasted,losingalloftheembeddedenergy,waterandlaborthat
wentintoitsproductionandasorganicwasteinlandfilldecomposes,methanegasis
released.
Therearemanyopportunitiestoimprovethesustainabilityoffoodconsumed
withinuniversities.Sustainabilityconditionscanbeincludedintenancyagreement.
Comprehensivefoodwastestrategiescanbeincorporatedacrosswholeinstitutions
andpreventioninitiativescanlessenvolumesandchangecommunitybehaviour.
Sustainabilitycanbeencouragedbyprocurementrequirementsthatencourage
vendorstopurchasefoodfromproducersthatengageingoodlandmanagement
practices,protectsoilhealthandbiodiversityandusewaterresponsibly.Vendorsmust
beencouragedtopurchasesustainableseafoodtoprotectthefutureofouroceans
andwaterways.
“OURPRIMARYAIMAS
FACILITIESMANAGERSIS
TOCREATEASUSTAINABLE
CAMPUSENVIRONMENT
WHERESTUDENTSCANLEARN,
THRIVEANDCONTRIBUTETO
MEANINGFULREAL-WORLD
ACTIVITY.AGREATEXAMPLE
ISTHEFOODWASTEDIGESTER
INUNIONHOUSEWHICHNOT
ONLYDIVERTS30TONNESOF
CAFÉORGANICWASTEFROM
LANDFILLBYPROCESSINGIT
INTOSOILCONDITIONER,BUT
ISALSOTHEPROVIDEROF
DATATOBEANALYSED,ASITE
FORTOURSBYINTERESTED
STUDENTSANDSTAFFANDTHE
SUBJECTOFPHDRESEARCH.”
JUDITH ALCORN
UNIVERSITY OF MELBOURNE
SUSTAINABILITY TEAM
SUSTAINABILITY

11. 11

12. 12
FoodscrapsarecollectedfromvendorsinUnionHouse;Facilitiesstaffputfoodscraps
throughtheCloseLoopdigester; theoutputiscollectedanddistributedtolocalfarmstouse
assoilconditioner.Oppositepage:Vendorsareencouragedtoprovideplatesforstudents
diningintheStudentUnion.
FOOD WASTE AND PLATE WASHING AT
THE UNIVERSITY OF MELBOURNE
Since2013TheUniversityofMelbournehasbeenoperating
aClosedLoopOrganicsdigesterinitsUnionHousebuilding.
Themachinerywasinstalledafterfacilitiesstaffvisitedsimilar
projectsaroundMelbourne.Yearonyeartheamountoforganic
wastedivertedfromlandfillhasbeenincreasing.Facilitiesand
InfrastructuremanagerPaulDurrantimplementedathree
monthtrialtotesthowbusinessescouldprocesstheirwaste
throughthedigester,afterthetrialwassuccessfultheprogram
expandedtonearlyallbusinessesinUnionHouse.
Durrantattributesthesuccessoftheprogramtohavinga
captiveaudienceofretailersinasinglebuilding,allowingfor
easycommunicationandeducationofparticipantsandabilityto
closelymonitorinput.
Thedigesterhasanoutputoffinesoilconditionerwhichgets
distributedtolocalfarms.Thedigesterhasbeenstudiedby
DrTonyWeatherley, soilscientistandSeniorLecturerinthe
FacultyofVeterinaryandAgriculturalSciencesattheUniversity
ofMelbourne.Weatherlyandhisteamanalysedtheoutputto
assessitssuitableusesinhorticultureandagriculture.More
informationaboutthesystemtheUniversityofMelbourneis
usingisavailableatclosedloop.com.au
TheUniversityofMelbournealsohascompostinginits
communitygarden,acompostingsystemintheFacultyof
VeterinaryandAgriculturalSciencesandbokashibinsystem
fordepartmentalstaffrooms.However,therearefurther
opportunitiestoengageineducationcampaignstostudentsto
stresstheimportanceoffoodwastereduction,opportunities
toencouragebusinessestooffermoreportionsizestoprevent
foodwasteandpotentialtointroduceaco-ordinatedfood
donationstrategyforuniversityevents.

13. 13
PACKAGING
Foodpackagingatuniversitiesislargelyexcessive,madefrom
non-biodegradableplasticsanddisposedofinappropriately.
Hugeproportionsoflandfillwasterelatestofoodpackaging.
Packagingisseenaspervasiveandessential,yetlittlethought
isoftenprovidedforhowitcanbeavoidedeitherthrough
zchangingbehavioursandeliminatingsingleuseoptions
TheStudentUnion’sEnvironmentDepartmenthasimplemented
aplatecollectionsystemtoencouragebusinessesand
customerstouseandwashplatesratherthanusesingle-use
packaging.Whilethishasuptakebysomebusinessesand
customersthereisfurtheropportunitytodiscourageexcessive
plasticinfoodservice.
EACHAUSTRALIANTHROWS
OUT200KGOFPACKAGING
WASTEPERYEAR.THAT’S1.9
MILLIONTONNESFORTHE
WHOLECOUNTRY,WHICH
ISEQUIVALENTTOTHE
GREENHOUSEGASEMITTED
BY860000CARS.

14. 14
Allpeoplehavearighttosufficient,healthyandculturallyappropriatefoodtosupporta
physicallyandmentallyfulfillingdignifiedlife.Inourcitiesthecostoflivingisincreasing
whiletherealvalueofwelfarepaymentshasdecreased.InAustraliaoneintenpeople
haveaneedtoaccessfoodrelief,anunder-recognisedprobleminoursociety.Students
arestrugglingtobalancehighrentalprices,bills,studyexpensesandtransportwith
foodprovision.Recentreportsfromcharitiesindicatethatstudents,particularly
internationalstudentsareliningupforfreemealsatdrop-incentres,unabletoafford
food.FairFoodChallenge’ssurveyshowedthathalfofstudentsarelivingonanincome
oflessthan$250perweekandhavelittleleftoverforfoodpurchasing.Manystudents
commentedonthedifficultyofpreparinghealthyandenjoyablefoodonastudent
budget,onerespondentcommented,‘Thebiggestchallengeisthetime,effortand
expensethatgoesintocookinghealthymealseveryweek.Forone,groceryshopping
costsaddsupprettyquicklybecausehealthyingredientsareusuallyprettycostly.
Mealstakealongtimetoprepareandcook,andsometimesasastudentyoufind
yourselfgettingtakeawayoreatingoutatrestaurantstominimiseprepandcooking
time.Ofcourse,thisleadstohigherfoodexpenses!’Anothersaid‘Healthyfoodtends
tocostmore.Istrugglewithmoneyandtime.’Universitiescanworkwithon-campus
businessestomakesurethathealthyoptionsareaffordable.
Implement a fair food bank to support student food security • Ensure provision of culturally appropriate food
options • Ensureavailabilityofaffordablefood on campus • Provide clear labelling and signage for foodoptions
“WESHOULDN’TIGNORETHE
FACTTHATFOODINSECURITY
ISASIGNIFICANTISSUEFOR
TERTIARYSTUDENTS.FOR
STUDENTSRENTINGORRELYING
ONGOVERNMENTPAYMENTS,
THESTARKREALITYISTHAT
MANYDON’THAVEENOUGH
MONEYLEFTINTHEIRBUDGET
TOEATORTOEATWELL.”
LUKE CRAVEN
RESEARCH ASSOCIATE,
SYDNEY ENVIRONMENT
INSTITUTE AND NSW
CO-CONVENER FOR THE RIGHT
TO FOOD COALITION
ACCESS & EQUITY

15. 15
Universitycommunitykitchenscanhelpincreaseequityandaccesstofreshfood.

16. 16
FOOD RELIEF
Manyuniversitiesofferwelfareforstudentsstrugglingwithfood
insecurity,effortsthatshouldbeencouragedandcommended,
TheUniversityofMelbourneUnionandWelfaredepartment run
afoodbankandhostaweeklyfreebreakfastforstudentsto
supportaccesstofood.However,oftenfoodbanksarestocked
withthebeliefthatanyfoodisbetterthannoneratherthan
developingstrategiestoprovidehealthyfoodforthoseinneed.
Frequentlyfoodbanksstockonlytinnedandpackagedfoods
whichtendtobehigherinsugar,saltandfat.Foodbankscan
becomeoutletsforsupplierswithexcessstockandbecome
floodedwithexcessivediscretionaryfoods.
Effortsshouldbemadethesourcefreshfoodsandhealthy
staplestodistributetothoseinneed.Connectingwelfare
serviceswithcommunitygardensandcommunitykitchensmay
assiststudentsingrowingtheircapacitytomanagefoodaswell
asactingasfoodrelief.Cookingandfoodsharingandfoodswap
activitiesofferafunandinclusivewaytosupportfoodaccess.
TheStopinCanadahavepioneeredafoodaccessandequity
modelwhichsupportsfoodsecuritywithhealthy,freshfoodand
programsincreasecapacityandskills.Theycombinewelfare
programswithcommunityexchanges,communitykitchensand
gardens.
Studentfoodbanksfrequentlystocktinnedfoods;TheUniversityofMelbourneWelfare
serviceaccepteddonationsofsugar-sweetenedbeveragestogiveawaytostudents;The
Stop’sfoodbankprovidesfreshproduceforitsvisitors(photo:FoodSecureCanada)
Oppositepage:Foodoutletscanassiststudentsbynotifyingthemoffoodoptionslikethis
halalvendorintheUniversityofMelbourne’sUnionHouse

17. 17
INCLUSIVE FOOD ENVIRONMENTS
Australianuniversitieswelcomeinternationalstudentsfrom
aroundtheworldandhostdiversecommunities.Thereisvast
opportunitytoincreasetheavailabilityofdiverseandculturally
appropriatefoodoptionsandcommunicatetheavailabilityof
theseoptionstomakethemmoreeasilyaccessiblebystudents.
Effortsshouldbemadetomapandcommunicatediverseand
culturally-appropriatefoodoptions.Culturaleventsshould
becelebratedandsupported bytheuniversitycommunityto
fosterstudentconnectionandsocialinclusion.
Universityeventsshouldmakeeffortstoensurethatdietary
optionsareconsideredandcateredfor.VendorsandCatering
shouldconsiderincludinghalal,kosher,vegetarianandvegan
foodsaswell‘free-from’foodsincludingglutenandlactose
freetocaterforthosewithallergies.Theseoptionsshould
belabelled,orifthisisnotpossible,informationaboutfood
ingredientsreadilyavailableonrequest.

18. 18
Environmentswherewespendourtimeinfluencethefoodweconsume.Currently,
universitiesinAustraliafailtoadequatelysupplymealsthatmeettheAustralian
DietaryGuidelines.Currently,only5%ofAustraliansconsumetheirrecommended
intakeoffruitsandvegetablesand35%ofenergyintakecomesfromthediscretionary
foodgroup.Poordietsareleadingtorisingratesoflifestylediseasesincludingdiabetes,
strokes,cardiovasculardiseases,overweightandobesityandcancers.
Australianuniversitieshavearesponsibilitytotheircommunitiestoprovidehealthy
foodenvironments.Havingdiscretionaryfoodsasthemosteasilyavailableoptions
onthesamecampuseswherewelearnabout,researchandtreatnon-communicable
diseasesisunacceptable.Ourinstitutionshaveanopportunitytomodelinterventions
thatarebeingdiscussedataninternationalpolicylevel,limitingintakeofsugar-
sweetenedbeveragesandincentivisinghealthyfoods.
Campusfood,boththroughvendorsandvendingmachinessupplypredominantly
discretionaryfooditems,frompizzasandpastries,tosugarsweetenedbeveragesand
confectionary.Forstudentsonlimitedbudgets,thesecheaper,morefilling,butless
nutritionallyrichfooditemssuchasaretheeasierbutlesshealthychoice.Campus
spacescouldbetransformedbyassuringvendorssupplyhealthyfoodandclearly
communicatethenutritionalvalueoffoodsonoffer.
“IFUNIVERSITIESWANTTO
THINKANDTEACHBRILLIANTLY
THEYNEEDTOEATBRILLIANTLY
–BYMAKINGSURETHE
HEALTHYFOODANDHEALTHY
DRINKCHOICESARETHEEASY
CHOICES.”
ROB MOODIE
PROFESSOR OF PUBLIC
HEALTH AT THE MELBOURNE
SCHOOL OF POPULATION AND
GLOBAL HEALTH. MEMBER
OF THE WORLD HEALTH
ORGANIZATION’S EXPERT
PANEL ON HEALTH PROMOTION
Provide affordable, healthy and fair grocery options on campus • Provide affordable, healthy and fair food
service options • Supply vending machines with healthier options • Provide easily accessible drinking water
HEALTH

19. 19
TheUniversityofMelbourne’smaingrocerystoreontheParkvillecampussellsmainlydiscretionaryfoods
Inoursurvey,87.5%ofstudentsratedhealthconcernsaroundtheirfoodchoicesas
eitherveryimportantorimportantandfrequentlydiscussedthedifficultyinsourcing
healthyandaffordablefoodasakeyconcern:
“Finding a balance between affordable food, healthy food, and enjoyable
food.”
“Healthy food tends to cost more, and be more labour intensive. I struggle
with money and time.”
“When fruit and veg get expensive it can be hard to maintain a good
intake.”
“Enormous portion sizes in the cafes and shops at uni .”
“Eating healthy and affordably is basically impossible.”
“Finding cheap healthy fresh food is pricey for students.”
“Food that is healthy often takes lots of time to make.”
“Food that is cheap is often unhealthy”.
SimilarconcernswerereflectedinasurveyconductedofMonashstudents,when
asked‘‘Howsatisfiedareyouwiththerangeofhealthyfoodoptionsavailableat
campusfoodoutlets?’,62%ofstudentsweredissatisfied.FairFoodChallenge
encouragesuniversitiestoadopthealthyguidelinesandtakeanactiveroleincreating
healthyfoodenvironmentsfortheircommunities.

20. 20
HEALTHY CAMPUSES
Universitieshavetheopportunitytobenefitstudentsby
assistingfoodvendorstoredesignmenustoprovideawide
varietyofaffordableandnutritiousmealsandsnackoptions,
balancingfruitsandvegetables,wholegrainsandleanprotein,
andminimisetheadditionoffreesugar,saltandtransfats.Items
canbeappropriatelylabelledwithnutritioninformationand
clearlydisplayingredientlists.
Institutionsarebeginningtotakenoticeofhowtheycanplayan
activeroleincreatinghealthycampuses.ClairePalermo,senior
lecturerinMonash’sDepartmentofNutritionandDietetics
hasresearchedhowtomakehealthyfoodmoreaccessible,
modellinganaffordablehealthyfoodbasketforAustralian
consumers.Nowsheisworkingwithcolleaguestofocuson
Monash’sfoodoptions.Palermocelebratesthat,‘AtMonash
University‘committedtomonitoringouruniversity’sfoodand
drinkenvironmenttoassesshoweasyhealthychoicesareto
makeandthepotentialcontributionthisenvironmenthastothe
healthyandwellbeingofstaffandstudents.’
Otherinstitutionshaveundertakenprojectstoreformtheir
foodenvironments.In2014,AlfredHospitalchangedtheway
inwhichdrinkitemswerelabelledinanonsitecafe.Basedon
thetrafficlightsystem,itemswerelabeledasred,amberor
green.Reddrinkitemswereplacedoutofsight.Sixmonthsafter
implementationconsumerswerechoosinghealthierproducts
ingreaternumbers.AlfredHospitalCEO,AndrewWay,said
‘UltimatelyI’dliketoseethisapproachtohealthierfoodand
drinksbeingseenas‘normal’,andnot‘innovative’or‘different’.
Andhopefullythepublicbeginstoexpectittoo,sothatthey
willseefoodoutletsandvendingmachinesandthinkthatit’s
‘normal’food,notsomuchthatit’s‘healthy’ordifferent.’
CurrentUniversityFoodEnvironmentsmakeeatingdiscretionaryfoodseasierthanmaking
healthychoices.Oppositepagetop–bottom:vendingmachinesonTheUniversityof
Melbourne’sParkvillecampusprovideonlylargeportionsizesofsugarsweetenedbeverages;
theCityofMelbournehavepartneredwithSnackSavvytoofferhealthyvendingmachines
(photofromhttp://healthyvending.com.au)

21. 21
VENDING MACHINES
Vendingmachineshaveaplaceoncampuses,asafterhours
sourcesofsustenancewhenvendorsareclosed.However,
vendingmachinescontinuallyfailtoprovideoptionsthatmeet
therecommendationsoftheAustralianDietaryGuidelines.
Beveragemachinesarepredominantlystockedwithfull-
sugarsweetenedbeverages,flavouredmilks,vitaminwaters,
fruitdrinks,energyandsportdrinks.Othersarestockedwith
confectionaryandpotatocrisps.Manycampusvending
machinesfailtoofferchoiceinportionsizestockingonlylarge
snackssizesandthelargestsizedbottlesofsugarsweetened
beverages.
TheHealthyTogetherVictoriaHealthyEatingAdvisoryService
(HEAS)offersguidelinesforhealthyvendingmachines,relying
onatrafficlightsystemofcategorisingfoods.Theguidelines
suggestthatatatleast50percentoffoodsanddrinksarefrom
thegreen(bestchoices)category,nomorethan20percent
arefromthered(limit)categoryandthatthesearedisplayedin
theleastprominentplace.Amber(choosecarefully)foodsmay
besupplied,butdisplayedlessprominentlythangreenfoods.
Tomeetthesegoalsinstitutionsmayhavetonegotiatenew
contractswithsupplierswillingtoprovidehealthieroptions.
HEASofferssimilarguidelinesforfoodvendors.Institutions
cancompleteahealthyvendingassessmentathttp://heas.
health.vic.gov.au.TheCityofMelbournehaveteamedupwith
thecompanySnackSavvytodelivertheGreenLight EatRight
programofferingamodelforahealthyvendingmachinein
action.

22. 22
Afairfooduniversitymustteachandresearchfoodsystemissues.Thefoodsystem
presentscomplexchallengesandtheopportunitiesforstudyarediverse.Foodcan
beintegratedintocurriculaacrosstheinstitutionfromhealthtothelaw,tobusiness
andeconomicsandacrossthesciencesandintotheartsandhumanities.The
solutionsweneedforsustainableandfairfuturewillbebornofrigorousresearchand
interdisciplinarycollaboration.
Throughouttheworldthereisagrowinginterestinfoodandthefoodsystemas
anareaofacademicenquiry.ProgramsvaryfromMastersprogramssuchasthe
MasterofScienceinFoodSystemsandSocietyfromMarylhurstCollegeinOregon
andtheMasterofArtsinFoodStudiesfromNYU.Thereareonlineprogramssuchas
theCertificatePrograminSustainableAgricultureandFoodSystemsfromTuftsto
initiativessuchastheFEEDCollaborative,whichencouragesdesignthinkingforfood
systemsfromStanfordUniversityandETHZurich’sannualWorldFoodSystemSummer
School.DedicatedinstitutessuchastheCenterforAgroecology&SustainableFood
SystemsattheUniversityofCaliforniaSanDiegoconnecttogetherhandsonextra-
curricularprogramswithteachingandresearchforsustainablefoodandagricultural
systems.
Alreadyouruniversitiesareteachingagriculturalscience,horticulture,publichealth
andnutritionbuttherearefurtheropportunitiestolinktheseareastogetherand
toinitiatetargetedfoodsystemscoursestoequipstudentswiththeknowledge
theywillneedtofacefuturefoodchallenges.Furthermoreuniversitiesmustensure
thatfoodsystemresearchisadequatelyfundedandthatinterdisciplinaryresearch
collaborationsareencouraged.
Teach food system subjects • Fund food system research • Promote interdisciplinary and inter-university
collaborationforfoodsystemimprovement
“INTERDISCIPLINARYFOOD
RESEARCHANDTEACHING
WILLENABLEUSTOBETTER
UNDERSTANDANDADDRESS
THEINTERCONNECTEDFOOD
SYSTEMCHALLENGESWE
NOWFACEINAUSTRALIAAND
GLOBALLY.”
GYORGY SCRINIS
LECTURER IN FOOD POLITICS
AND POLICY, FACULTY
OF VETERINARY AND
AGRICULTURAL SCIENCES,
UNIVERSITY OF MELBOURNE
EDUCATION

23. 23
StudentsattheCenterforAgroecology&SustainableFoodSystemsUniversityofCalifornia
SanDiego.Photo:CASF

24. 24
“TheUniversityofMelbournehasestablishedteachingand
researchprogramsinthescienceofagriculturalandfood
production.Alongsidethescience-focusedteachingprograms,I
teachgraduatesubjectsinfoodandnutritionpoliticsandpolicy
thatdrawinmanystudentsfromcoursesacrosstheUniversity.
Thisdemonstratesastrongandgrowingstudentdemandfor
multi-disciplinarysubjectsthataddressmanyinterconnected
foodissues,includingfoodsecurityandpublichealth,
ecologicalsustainabilityandanimalwelfare,andthepolitics
andgovernanceoffoodsystems.Similarly,intermsofresearch
attheUniversity,wearealsobeginningtoseemoreanalysis
offoodsystemsfromarangeofdisciplinaryperspectives,
particularlyfrompolicy,regulatory,environmental,publichealth
andculturalperspectives.Thisinterdisciplinaryfoodresearch
andteachingwillenableustobetterunderstandandaddress
theinterconnectedfoodsystemchallengeswenowfacein
Australiaandglobally.”
DrChrisWilliamslecturesinurbanhorticultureattheUniversity
ofMelbourne’sBurnleyCampus,whilecoursesaremostlytaken
bystudentsenrolledintheassociatedegreeinurbanagriculture
andthemastersofurbanhorticulture,studentscomefrom
acrosstheuniversitytotakeelectivesinfoodproductionand
greeninfrastructure.
“AttheUniversity’sBurnleycampuswehavea125yearold
traditionofmakingstudentsgrowfoodinfieldplotsthrough
thecourseofasemesterorfullyearofurbanhorticulture.This
hands-onexperienceofpreparingandmanagingindividual
plotsisliterallygrounding,sothatdesigntheoryorscienceand
technologylecturesareweddedtotherealworldofclimate,
soils,plantsandharvest.Forstudentspassionateaboutthe
futureoffoodthisisanoverwhelminglypositiveexperience.It
speakstotheneedforuniversitiestoseriouslyre-committothe
longtermvalueofteachingandtraininginappliedsciences.”
KellyDonatihasbeenthedrivingforcebehindthelaunchof
Australia’sfirstfoodstudiesdegreewhichbeganin2016atthe
WilliamAnglissInstitute.Thebacheloroffoodstudiesallows
studentstogetahands-on,interdisciplinaryeducationtolearn
aboutsustainable,ethicalandequitablefood.
TEACHING FOOD SYSTEMS
TheUniversityofMelbournerunsmanyfoodrelatedsubjects
fromfoodsciencetopublichealth,foodpoliticstourban
horticulturestudentshavetheopportunitytogainin-depth
knowledgeinparticularsubjectareas.Thereisafurther
opportunitytoconnectthesesubjectstogetherintoadedicated
majororcourseallowingstudentstobecomefoodsystem
experts.Herethreelecturersgiveustheirperspectiveon
teachingfoodsystemcourses:
DrGyorgyScrinishasdevelopedthreepost-graduatefood
courses:,NutritionPoliticsandPolicy, SustainableFood:Policy
andPracticeandthePoliticsofFood,oneofthemostpopular
post-graduatesubjectsinhisfaculty.Yearonyearenrolmentsin
foodsubjectshavebeenincreasing.
Left:Dr.GyorgyScrinis.
Oppositepage:studentsgrowfoodontheUniversityofMelbourne’sBurnleyCampus.

25. 25
Donati says“itiscriticalaseducatorsandacademicsthatwe
supportandempowerstudentstounderstandthecomplex
challengesfacingUSaswecollectivelyseektocreateamore
healthy,sustainable,fairanddeliciousworld.Toooften,wefind
ourselvesteachingstudentsaboutcriticalfoodsystemissues
whileourinstitutionalprocurementarrangementsmeanthat
wearesurroundedbyunhealthy,unsustainable,unethicaland
uninspiringfood.Mobilisingforchangeneedstostartfrom
withinoureducationalinstitutions.Universitiesthemselves
canonlybenefitengagingintheprocessofchange.Itisan
opportunitytodrawontheenergyandideasbutalsotousethis
processofengagementandtransformationasanopportunity
forteachingandresearch. IapplaudtheFairFoodChallengefor
notonlyleadingthischange,butforalsoempoweringstudents
tobepositiveadvocates,agitatorsandleadersincreating
materialchangeswithintheenvironmentswheretheystudy.
TheBachelorofFoodStudiesandMasterofFoodSystems
andGastronomyatWilliamAnglissInstitutearedesignedto
bringtogethermaterialpracticeandtheoreticalreflectionto
foodsystemtransformationinwaysthatarecritical,applied,
creativeandhopefullypleasurable.Wehopethatthepleasure
ofourgraduates’theoreticalcraftinessiswhatsustainsthem
throughouttheircareers.”

26. 26
Teachingandlearninginuniversitiesdoesnotbeginandendintheclassroom,on
ourcampuseshundredofgoodfoodprojectsarethriving.Fromfarmersmarketsto
communitygardens,hands-onclassesinco-opstosocialenterprises.Projectslike
Anabel’sGroceryfromCornelluniversityembracetheinterconnectednessoffood
systemissuesbyofferingaffordablegroceries,puttingoncookingclassesandskills
workshopsandloaningoutkitchenequipmenttostudents.Communitykitchensoffer
spaceswherepeoplecancometogethertocook,eatandsharefood.Ouruniversity
campusesoffertheperfectenvironmentforsharedkitchens.Manystudents,
particularlyinternationalstudentsliveinsharedhousingandapartmentswhere
preparingfoodandcookingcanbedifficult,communalkitchensofferopportunitiesto
cooktogether,exchangerecipesandideasandbuildsocialinclusion.Theycanalsobe
rentedbyclubsandsocietiesandstudentgroupstohostworkshopsandactivities.We
knowthatfoodwasteisaproblem,butinvestingininfrastructureisonlyonepartofthe
solution.Universitystudentsareamongsttheworstwastersoffood,ifwecanteach
studentshowtoplan,shop,cookandstorefoodwewillgoalongwaytopreventing
foodbeingwastedinthefirstplace.
“UNIVERSITIESHAVEAPERFECT
OPPORTUNITYTOSHOW
LEADERSHIPANDINSPIRATION
FORYOUNGPEOPLETO
UNDERSTANDFAIRFOOD.
THECHOICESAUNIVERSITY
MAKESINTHEAVAILABILITY
OFFRESH,HEALTHY,LOCALLY
PRODUCEDFOODSETSA
POWERFULEXAMPLEATA
FORMATIVETIME.TOHAVEAN
ACCREDITEDFARMERSMARKET
ONCAMPUSISACREDITTOTHE
UNIVERSITYOFMELBOURNE
ANDIENCOURAGEMORE
UNIVERSITIESTOCONSIDERTHE
IDEA.“
MIRANDA SHARP
DIRECTOR, MELBOURNE
FARMERS MARKETS
Have a university food co-op • Have a campus community garden and/ or a campus farm • Have a
campus community kitchen • Have campus farmers’ markets • Foster fair food skills and extracurricular
learning opportunities • Foster student projects and social entrepreneurship for fair food innovation
INNOVATION & OPPORTUNITY

27. 27

28. 28
Ourcampusfoodsystemsaresupportedbyco-ops,community
gardens,campusfarms,beehives,farmersmarkets,food
focusedclubsandsocietiesandcollectives.Studentsare
startingcampaigns,projectsandentrepreneurialventures.For
manystudentsitisintheseextracurricularactivitiesthatthey
findtheirintroductiontothinkingaboutfood.Weknowthat
studentsareeagertolearnmore,respondingtooursurvey,
66%ofstudentssaidtheywouldliketoattendfoodclasses
andworkshops.Itisimportantthatourinstitutionsinvestin
inclusivespacesthatfosterstudents’curiosityandskills.
TheMonashUniversitycommunitygardenandfarmsupply
freshproducetothecampus’WholefoodCafe,andinreturn
scrapsfromthecafearereturnedtothegarden’scomposting
system.Whilethisisopeningaccesstofreshfood,studentsrun
theseprojectsandallalongthesupplychainparticipantsare
gettingtheirhandsdirtyandgainingexperienceandskills.There
areopportunitiestoconnectprojectstoresearchaims,asisthe
casewiththeUniversityofMelbourne’sBees@unimelbproject.
Foodprojectsalsoprovidetheopportunitytoconnect
campusestothewidercommunity,farmersmarketsallowthe
universitycommunitytoconnectwithgrowers,learnaboutlocal
andseasonalfoodandsupportthrivinglocaleconomies.Despite
thefacttherearesomanygoodfoodprojectshappeningour
campusestheyarenotalwayseasytofind.FairFoodChallenge
isworkingtotellthestoriesofthesefoodprojectsandcreatea
communityofsharedlearningaroundcampusfoodsystems.
StudentsparticipateinafermentingworkshopintheUniversityofMelbourne’sFoodCo-op;
HerbsfromtheMelbourneUniversityCommunityGardenbeingusedinastudentWorkshop.

29. 29
MELBOURNE UNIVERSITY COMMUNITY
GARDEN
MelbourneUniversityCommunityGardenisrunbytwo
gardenfacilitatorswhosharetheresponsibilityofcoordinating
volunteers,maintainingsuppliesandorganisingworking-bees.
PippaFrench,oneofthefacilitatorssaysithashelpedthatthe
Universityhasputasideasmallamountofmoneytosupport
thegarden,securingthehelpoftheco-ordinators,infrastructure
andtheoccasionalhelpofthefacilitiesandmaintenancestaff.
AlthoughthegardenisnowasuccessfulpartoftheMelbourne
Universitycommunityittookaroundtenyearsoflobbying
andorganisingtogetitofftheground,andanothercoupleof
yearstogetittotheflourishingstageitisatnow.Nowthereare
sixstudentvolunteergardencoordinatorswhohelpkeepthe
gardengoing.Studentscanjoininonworkshopsonplanting,
composting,andsmallspacegardeningaswellasactivitieslike
terrariummaking,fermentingfoodsandbrewingherbalteas.
ThegardenatParkvillehasacousinattheuniversity’sBurnley
Campus,runbyHorticultured,agroupofstudentsstudying
urbanhorticulture.
TheMelbourneUniversityCommunityGarden,PippaFrench,gardenfacilitator,
SpearmintintheCommunityGarden

30. 30
IncludingtheFairFoodGoalsintoprocurementandretailcontractsmaybethebiggest
hurdleinworkingtowardsafairfooduniversitybutithasthepotentialtoofferthe
biggesttransformations.Universitiesholdsignificantpurchasingpower.Advocating
forsustainablepurchasingpoliciescansupportlocalproducersandactina‘standard
setting’capacitytodemonstratebestpractice.Wherepossible,universitiesshould
makedecisionsthatsupportlocal,sustainablefoodeconomiesandfairtrade.
Commitmentsinretailandprocurementcontractscanmakeatangibledifferenceto
supportingahealthier,moreresilientandsociallyjustfoodsystem.
Itisimportanttodevelopclear,operationalguidelinesforfoodretailersandlease-
holdersthatoperateonuniversitycampuses.Relevantactorsintheuniversityfood
supplychainincluderetailers,whichmayattimesincludetheuniversityitselfaswell
asvendorsleasingsitesonuniversitygrounds.Staff,students,colleges,clubsand
societiesandcommunitymembersfrequentlycontractcaterersforeventsheldwithin
theuniversity.Auniversityfoodplancanbedevelopedtoassistallthesestakeholders
inmakingpurchasingdecisionstosupportfairfoodandfurthertheuniversity’smission
tobesustainable,equitableandhealthy.Tobesuccessfulthetermsofaninstitutional
fairfoodpolicymustbepractical,withclearcriteriaandfeasiblepathwaysfor
compliance.Thismaymeanchoosingsmalltargetsfirstandworkingwithsuppliersand
thecommunitytoworktowardsyearonyearimprovements.
Universitiescanincludefairfoodrequirementsincontractswithlease-holders
toensurecommitmentsaremetacrossthecampus.Ifleaseholdersareinthe
middleofcontractstheuniversitycanaimtocommunicatewiththecontractorto
identifyopportunitiestoworktowardsfairfoodprinciplesandworktoincludethe
commitmentswhenleasesarerenewed.Expiringleasesmaypresenttheopportunity
toseekoutmoresuitablesuppliers.Universitiesdonotnecessarilyhavetodevelop
measurementstandardsfromscratchandmayinsteadfinditeasiertoholdvendorsto
standardssetbythird-partycertificationschemes.
IncorporateFairFoodPrinciplesintoprocurementandtendercontracts • Preferencelocalandseasonalfoodon
campus • Requiresourcingofsustainableseafood • Preferencefairtradefoodoncampus • Procurefoodfrom
supplierswhoensurefairworkconditionsforfoodchainworkers • Ensurethatcampusvendorsandretailers
providefairworkconditionsfortheirstaff • Requiresourcingofhigherwelfareanimalproducts • Developfairfood
cateringguidesforstaff,thestudentunionandclubsandsocieties • Workwithcollegestoimplementfairfood
plans
“THINKINGABOUT
INSTITUTIONALPROCUREMENT,
THEBARRIERSAREHIGHBUT
THEOPPORTUNITIESARE
ENORMOUS.IFSOMEBODY
CRACKSIT,ITWILLBEAMAZING.”
SERENITY HILL
CO-FOUNDER, THE OPEN FOOD
NETWORK
PROCUREMENT & RETAIL

31. 31
Foodhubsofferanopportunitytoaggregatelocalproducetosupplytoinstitutions(Photo:
ModernFarmer)

32. 32
FAIR FOOD MEANS FAIR WORK
Universitieshavearesponsibilitytomakesurethattheyaresupplyingfoodfrom
supplychainsinwhichfarmers,farmworkers,distributionworkers,foodservice
staffandretailworkersarefairlypaid. Australianfoodproducersendureacost-price
squeezefromwholesalersandretailersthatputstheirverylivelihoodsatrisk.Price
pressuresprovideanincentiveforsupplierstocutcorners,passingonriskstofarm
workersandsomeofthemostvulnerablepeopleinourfoodsystem.Recentreports
fromtheNationalUnionofWorkershavedemonstratedtheexploitationofworkersin
Australianfarmsandfactories,includingabuseandunderpayment.Foodretailworkers
arealsotreatedpoorly.Students,andparticularlyinternationalstudentsareoften
exploitedintheseprecarioussupplychains.FairFoodChallengehasalsoreceived
reportsofstudentsworkinginon-campusbusinessesbeingunderpaidtoworkin
foodserviceandhospitality.Havingfoodretailersonuniversitycampusthatperpetuate
theseissues,eitherwithorwithouttheinstitution’s knowledge,reflectsnegativelyon
theuniversityitself.Studentsshouldbeabletomakepurchasingchoicesconfident
theyarenotcontributingtoanenvironmentofexploitationthroughoutthefoodsystem
andshouldbeguaranteedworkwithoutexploitation.InstitutionswithinAustralia
haveasocialresponsibilitytomakesurethattheyarenotperpetuatingtheemotional,
physicalandfinancialsufferingofworkerswithinourfoodsystem.Thechoiceof
whereuniversityfoodisprocuredfrom,thechoiceofwhichretailersareallowedon
campusesandwhatstandardstheymustmeetareallfactorswhichinfluencewhether
universitiesarecontributingtofairfoodenvironments.Campusretailersmustensure
minimumwagerequirementsforalltheirstaff,retailerscanbefurtherencouragedto
employstudentstocontributetotheincreasedfinancialsecurityofstudents.
Retailbusinessesoperateundertightmarginsandretailersneedsupportfromthe
universitytobetransparentintheirsupplychains,examineanddeterminewhetherthe
foodtheyprocureispurchasedthroughfairandethicalwholesalersandsustainable
supplychains.
Universitiescansupportlocalfoodproducersandethical
suppliers.(Photo:JonaiFarms)

33. 33
NEW MODELS FOR PROCUREMENT
Universitieshostlargecommunitiesandexcellentcandidates
assitesforfoodhubs.Foodhubsaggregatelocal,freshproduce
whichisboughtfromsurroundingproducerstobedistributed
tothecommunity.Thiscreatesasecuredistributionpoint
forfarmers,fishersandproducerstomarkettorestaurants,
householdsandinstitutions.Auniversitybasedfoodhubcould
distributetoon-campusbusinesses,caterers,collegesand
provideproduceforindividualstaffandstudentstopurchase.
Thisinturnmakesiteasierforthesestakeholderstopurchase
localproduce.
InAmerica,farm-to-institutionprogramshavedeliveredreturns
of$2.16foreverydollarinvestedinlocalfoodprocurement.
Furthermore,localprocurementhasthepotentialtosupport
growersandproducerswhopracticegoodenvironmental
stewardshipandlabourpracticesandhastheadded
benefitofreducingfoodmiles.Demonstratingleadershipin
foodprocurementnotonlyimprovestheuniversity’sfood
environmentbutcreatesacultureinwhichfairfoodismodelled
forstaffandstudents,encouragingthemtomakefairfood
choiceswhenoffcampus.
“ITISCRITICALTHAT
UNIVERSITIESTOPLAYA
LEADINGROLEINSUPPORTING
THEGLOBALPUBLICGOOD,AND
CONTESTTHEORTHODOXIES
OFOURTIMESUCHASTHE
PRODUCTIVISTPARADIGM
THATDRIVESINDUSTRIALISED
AGRICULTURE.THROUGHBOTH
THEIRTHEORETICALPURSUITS
ANDTHEPRACTICALWAYS
THATUNIVERSITIESENGAGE
WITHANDAREEMBEDDEDIN
THEIRCOMMUNITIESTHEY
CANPROVIDESPACESFOR
CONTINUALIMPROVEMENT
INOURFOODSYSTEMS,
ANDACOMMITMENTTO
PROCURINGETHICALLY-AND
ECOLOGICALLY-GROWN
PRODUCEWOULDHAVE
POSITIVEMATERIALBENEFITS
TOSOILS,WATERWAYS,FARM
ANIMALS,FARMERS,ANDBOTH
UNIVERSITYCOMMUNITIESAND
THERURALONESWHOFEED
THEM..”
TAMMI JONAS
PRESIDENT, AUSTRALIAN FOOD
SOVEREIGNTY ALLIANCE AND
ETHICAL PORK FARMER

34. 34
Asthisreporthasdemonstrateduniversityfoodenvironmentsarecomplicated
anddecisionmakingcapacityrestswithmanystakeholders.Furthermore,the
universityfoodenvironmentisnestedwithincomplexfoodsystemsbesetwith
social,environmentalandethicalproblems.Changewillonlybemadebyinvestingin
adequateresourcesandinfrastructure,supportedbyuniversity-widecollaboration.
TheFairFoodGoalswouldbebestoverseenbythecreationofaroleforadedicated
campusfoodsystemcoordinatorandcampusfoodsystemworkinggroup.Toour
knowledgesuchpositionshavenotbeenundertakeninAustralianuniversitiesandas
suchwehavecreatedajobdescriptionandrationalefortheseroles.Weinviteyouto
useandadaptthemtoimplementtheseactionsinyourowninstitution.
Weencourageyoutodevelopafoodplanforyourowninstitution.Thefirststep
istomapyouruniversityfoodenvironment,findoutaboutexistingfoodprojects,
andidentifythedecisionmakersinyourcampusfoodsystem.Onceabaseline
understandinghasbeenestablisheditisimportanttodevelopatimelineformeeting
thefairfoodprinciplesandputinplacesufficientmonitoringtomeasureprogress
towardsbecomingafairfoodinstitution.
ManygoodfoodprojectsarehappeninginAustralianuniversitiesbutuntilnow
theyhavenotalwaysbeeneasytodiscover.Ifyouundertaketobecomeafairfood
universityitisimperativethatyoucommunicateyoureffortswidely,creatinga
communityoffairfoodadvocateswithinyourstudentsandstaff.
Wewishyouthebestofluckandlookforwardtoworkingwithyoutocreateabetter
foodsystembymobilisingthepowerofouruniversitiestocreateafair,healthyand
accessiblefoodsystem.
Setclearandmeasurablefairfoodtargets • Provideadequateresourcingandinfrastructuretomeetfairfoodgoals
• Implementsufficientmonitoringtotrackfairfoodgoals • Mapcampusfoodenvironment • Employacampus
foodsystemco-ordinator • Implementacampusfoodsystemworkinggroup • Provideadequatestaffandstudent
trainingtomeetfairfoodgoals • Communicatefairfoodgoals,commitmentsandactionswidely
RESOURCING & ACCOUNTABILITY

35. 35
KEY RESPONSIBILITIES
• FacilitatethedevelopmentandimplementationofCampusFood
Plan
• Workdirectlywithinternalstakeholdersandfoodservice
providerstoimplementbestpracticesinfoodprocurement;
identifybarriersandhelptodevelopsolutions.
• Monitorandevaluatecampusfoodprojectstoensurethat
programgoalsarebeingachieved
• Communicateprogressandbarrierstothesteeringcommittee;
identifybestpractices
• Stayabreastofcurrentthinkingandstrategiesforcampusfood
programs
• Developaplantostrengthenrelationshipswithexisting
stakeholdersandcultivaterelationshipswithnewstakeholders
• BuildandmaintainnetworkswithAustralianuniversities;connect
withexistingresourcesinthesustainabilitysectorandbroker
collaborativepartnerships
• Helptodevelopandimplementmarketingandoutreach
programsforcampusfoodprograms
• Coordinatecommunicationcampaigntoincreasestudentand
staffawarenessofthecampusfoodprojects
• Prepareregularprogressreports,budgets,receipts,and
expenditures
JOB DESCRIPTION FOR A CAMPUS FOOD SYSTEM CO-ORDINATOR
Seekingahands-onandstrategicCampusFoodSystemsCoordinatortoleadthedevelopmentandimplementationofauniversity
foodplan.TheCoordinatorwouldsitontheUniversity’sFoodSystemworkinggroupandfunctionasliaisonbetweeninternaland
externalstakeholdersandthecommittee.TheCoordinatorwillmaintainoversightoftheuniversity’sfood-relatedprojectsandhelp
tocoordinateandfacilitatetheirdevelopment.TheCoordinatorwillplayakeyroleinidentifyingprojectbestpracticesandbuilding
onexistingnetworksandconnections.
REQUIREMENTS
• Goodunderstandingoffoodsystems,withakeyspecialisationin
foodandsustainability,publichealthandnutrition,procurement
andlogisticsorsocialissues.
• Stronganalytical,organizational,prioritizationandadministration
skills
• Abilitytobuildandcultivaterelationships
• Highlyself-motivatedwiththeabilitytoworkcollaborativelywith
others
• Strongmotivationandabilitytogrowandmanageadiverse
numberofprojects
• Comfortableandskilledinworkingwithnumbers,budgetsand
revenuemanagement
• Exceptionalwrittencommunicationandpresentationskills

36. 36
CAMPUS FOOD SYSTEM WORKING GROUP
TheCampusFoodSystemWorkingGroupshouldrepresentthediversityof
stakeholdersinuniversityfoodenvironmentsandincludemembersofthe
undergraduateandgraduatestudentbody,academicsandresearchersfromdiverse
disciplinesincludingsustainability,socialequityandpublichealth,chancellery
staffandmembersofthesustainabilityexecutive,collegeadministrators,vendors,
foodserviceworkersandfacilitiesandservicesstaff.IftheUniversityhasmultiple
campuseseffortsshouldbemadethehaverepresentativesfromeachcampus.
TheFoodSystemWorkingGroupshouldbechairedbytheCampusFoodSystem
Coordinatorandworktowarddevelopinganunderstandingoftheinstitution’stotal
foodenvironmentanddevelopaninstitutionspecificfairfoodplan.TheWorkingGroup
willagreeonfairfoodtargets.
TheFoodSystemWorkingGroupwillmeetquarterlytoreportbackontheiraspectof
theuniversity’sfoodenvironmentandreportonprogressinmeetingfairfoodtargets.
TheWorkingGroupwillchampionfairfoodandpromotecross-departmentaland
cross-institutionalcommunicationandcollaboration.TheGroupwillsupportthe
developmentofeducationalprogramming,includingfieldtripsandcampusevents,
workshopsandlectureseries,andacademiccurriculaonrelevantfoodsystemstopics.
Theworkinggroupwillfacilitatepartnershipswithinthelocalcommunity,including
betweencampusvendorsandcaterersandlocalfarmers.
IfnecessaryTheWorkingGroupwillconductfeasibilitystudiesonfurtherfairfood
initiatives.TheGroupisencouragedtomakelinkswithGroupsfromotherinstitutions
andshareknowledgetocreateanationalfairfoodcultureinAustralia’stertiarysector.

37. 37
Hasyouruniversityimplementedacomprehensivefoodwastestrategy?
a. Arethereclearlylabelledorganics,recyclingandlandfillbinswidelyavailable?
b. Doyouhaveindustrial-scaleorganicwasteprocessingforoncampusvendors
c. Docampusfoodvendorsoffervariousportionsizes?
d. Doyouhaveafooddonationstrategyforevents?
Hasyouruniversitybannedplasticandnon-recyclablepackaging,insteadpreferencingreusableservingware?
a. Aresingleuseoptionsdiscouraged?
b. Areincentivesavailableforuniversitystaffandstudentstousereusableservingware?
Hasyouruniversitydefinedandapprovedsustainablesuppliersandimplementedsustainabilityrequirementsforfood-relatedtenders?
Hasyouruniversityprovidedinformationtotenantsregardingenergyandwaterefficiencyinfoodservice?
Doesyouruniversitypromotevegetarianandveganoptions?
a. Arevegetarianandveganmealswidelyavailable?
b. Isthereapricepremiumonmealswhichincludemeat?
c. Arevegetarianandveganoptionspreferencedineventcatering?
Hasyouruniversitydivestedfromfossilfuels?
Hasyouruniversityimplementafairfoodbanktosupportstudentfoodsecurity?
a. Isthefoodbankaccessible?
b. Doesyourfoodbankprovidehealthyfood?
Hasyouruniversityprovidedandcommunicatedculturallyappropriatefoodoptions?
Hasyouruniversityprovidedaffordablefoodoncampus?
a. Isaffordablehealthyandfairfoodwidelyavailable?
Hasyouruniversityprovidedclearlabelsandsignageforfoodoptions?
a. Dothesignscontainnutritionalinformation?
b. Arethesignseasytounderstand?
c. Areallergiesandintolerancescateredforinforinsignageoreasilyavailableinformation?
Hasyouruniversityprovideaffordable,healthyandfairgroceryoptionsoncampus?
Hasyouruniversityprovidedaffordable,healthyandfairfoodserviceoptions?
Hasyouruniversitycommittedtohealthyvendingmachineoptions?
a. Arehealthyoptionspreferencedoverandmoreaccessiblethanunhealthyoptions?
b. HaveyouusedtheHealthyEatingAdvisoryServicetooltoassessavailablevendingmachineoptions?
c. Haveyoulimitedportionsizesofsugarsweetenedbeverages?
Hasyouruniversityprovidedeasilyaccessibledrinkingwaterstations?
a. Aretheseoptionswidelyavailablethroughoutcampus?
b. Candrinkbottlesbeeasilyrefilledfromthedrinkingwaterstations?
Doesyouruniversityteachfoodsystemsubjects?
a. Aretherededicatedfood-relatedcourses?
b. Arethesesubjectsavailableacrossallfaculties?
c. Canstudentstakethesesubjectsasbreadthsubjects?
d. Aresubjectsavailableatanundergraduateandpost-graduatelevel?
FAIRFOODUNIVERSITYQUESTIONNAIRE

38. 38
Doesyouruniversityfundfoodsystemresearch?
Doesyouruniversitypromoteinterdisciplinaryandinter-universitycollaborationforfoodsystemimprovement?
Doesyouruniversityhaveanaccessiblefoodco-operative?
Doesyouruniversityhaveacampuscommunitygardenand/oracampusfarm?
Doesyouruniversityhaveacampuscommunitykitchen?
Doesyouruniversityhavearegularcampusfarmers’market?
a. Isthemarketsupportingthelocalfoodsystem?
b. Arethereaffordablefreshproduceoptionsavailable?
Doesyouruniversityfosterfairfoodskillsandextracurricularlearningopportunities?
Doesyouruniversityfosterstudentprojectsandsocialentrepreneurshipforfairfoodinnovation?
HasyouruniversityincorporatedFairFoodPrinciplesintoprocurementandtendercontracts?
Doesyouruniversitypreferencelocalandseasonalfoodoncampus?
Doesyouruniversitypreferencefairtradefoodoncampus?
Doesyouruniversityprocurefoodfromsupplierswhoensurefairworkconditionsforfoodchainworkers?
Docampusvendorsandretailersprovidefairworkconditionsfortheirstaff?
Hasyouruniversitydefinedandcommittedtohigherwelfareanimalproducts?
Hasyouruniversitydefinedandcommittedtoprocuringcertifiedsustainableseafood?
Hasyouruniversitydevelopedfairfoodcateringguidesfor:
a.staff?
b.studentunion?
c.clubsandsocieties?
Hasyouruniversityworkedwithitscollegestoimplementfairfoodplans?
Hasyouruniversitysetclearandmeasurablefairfoodtargets?
Hasyouruniversityprovidedadequateresourcingandinfrastructuretomeetfairfoodgoals?
Hasyouruniversityimplementedsufficientmonitoringtotrackfairfoodgoals?
a. Arethegoalsmeasurable?
b. Isthereaclearandachievabletimeframeinwhichgoalsareexpectedtobemet?
Hasyouruniversitymappeditscampusfoodenvironment?
a. Arefairfoodvendors,projects,infrastructure,activitiesandstaffeasytolocateandaccess?
Hasyouruniversityemployedacampusfoodsystemcoordinator?
a. Doesthecoordinatorhaveadefinedrolewithtargets?
b. Isthecoordinatoraccessibleforuniversitystaffandstudents?
Hasyouruniversityimplementedacampusfoodsystemworkinggroup?
a. Istheworkinggroupopentoalluniversitystaffandstudents?
Hasyouruniversityprovidedadequatestaffandstudenttrainingtomeetfairfoodgoals?
Hasyouruniversitycommunicatedfairfoodgoals,commitmentsandactionswidely?

39. 39
[Our University] is a leader in providing fair, healthy and sustainable food.
Wecommittodevelopingafairfoodplanforouruniversitywithclearandmeasurable
targetsthatwecommunicatewidelytoourcommunity.Ourcommitmentstrives
towardsasustainable,accessible,equitable,healthyfoodsystemsupportedby
research,teachingandwholeofcommunityparticipation.
Werecogniseourresponsibilitytominimisenegativeenvironmental,animalwelfare,
andsocialaspectsassociatedwithfoodproductsandservicesandtosupportthe
welfareoffarmersandtherightsoffoodchainworkers.Wefurtherensurethatlocal
andsmallersuppliersarenotdiscriminatedagainstinourprocurementprocesses.
Wecommittoprovidingadequateresourcesandinfrastructuretoimproveour
campusfoodsystem.Wewillundertakeresearchtoestablishabaselineofourcurrent
universityfoodenvironmentandtocommittoyearonyearimprovementsuntilwe
meetTheFairFoodChallenge’sfortyfairfooduniversityprinciples.
Ourinstitutionwillworkwithouroncampusbusinesses,colleges,caterers,staff,
studentsandcommunitytosourceandsellfairfoodandtocreatefairfood
environments.Itwillprovideadequateinformationandsupporttomeettheseaims.
Wecommittosharingtheactionsweundertakeandcreatingacommunityofshared
learningtoimprovecampusfoodenvironmentsacrossAustralianuniversities.
WithinthreemonthsweagreetohavetakentheFairFoodUniversityQuestionnaireand
tohavebegunmappingourcampusfoodenvironment.
Withinsixmonthsweagreetohaveemployedacampusfoodsystemscoordinator
andimplementedacampusfoodsystemsworkinggroupwiththeprimarytaskof
developinganinstitution-specificfairfoodplan.
Within12monthsweagreetoadoptacomprehensivefairfoodplanandbegin
executingamulti-yearactionplanwithannualbenchmarks.
Inrecognitionthattochangethefoodsystemwemustengageincollaborativeaction
wewillencourageourcolleaguesatpeerinstitutionstojointhiseffortandtoadoptthe
FairFoodChallenge.
THE FAIR FOOD PLEDGE

40. 40
ANABEL’S GROCERY – CORNELL
UNIVERSITY (USA)
anabelsgrocery.com
Anabel’sGroceryseekstobreakdownsocialstigmasattached
tofoodaid.Todoso,theyhaveimplementedatiered,subsidized
paymentprogramtoensureaccesstohealthy,affordablebasic
foodneedsfortheentirestudentbody.Additionally,thestore
offerscookingclasses,mealplanning,andpotandpanrentals,
proactivelypromotinghealthierlifestyles.
CAMPUS KITCHEN PROJECT (USA)
campuskitchens.org
AcrossAmericauniversitiesareteamingupwithdiningservices
andstudentleaderstobuildamoresustainableapproachto
foodoncampus.TheCampusKitchensProjectkeepsfoodfrom
goingtowaste,andturnsitintonutritiousmealsforthosewhoare
strugglingwithfoodinsecurity.Intheprocesstheyaredeveloping
studentleadersandempoweringthemtocreateprogramsthat
openpathwaysbetweencollegeandcommunity.It’sfoodrecovery
andsomuchmore.It’sstudent-poweredhungerrelief.
RYERSON UNIVERSITY ROOFTOP FARM
(CANADA)
https://ryersonurbanfarm.wordpress.com
AquarteracrerooftopfarmontheAndrewandValeriePringle
EnvironmentalGreenRoof,locatedintheheartofdowntown
Toronto.Originallybuiltin2004,thisgreenroofwasconverted
intoanediblegardenin2013byRyerson’sstudent-initiated
gardengroup,RyersonUrbanFarm(formerlyRye’sHomegrown).
Sincethen,morethan1,000peoplehavevisitedthefarm
throughtours,workshopsandevents.In2015,thefarm
producednearly8,000poundsofproduce,distributedbetween
Ryerson’scampuskitchens,theGouldStreetFarmers’Market
andtovolunteersthroughaweeklyfoodbasket.
THE COMMUNITY GROCER (AUS)
thecommunitygrocer.com.au
TheCommunityGroceroffersaffordablepop-upmarketsto
providelow-incomeshopperswithdignifiedaccesstoavariety
offreshfruitandvegetables.
RyersonUniversityRooftopFarm,TorontophotofromRyersonUniversity
PROJECTS FROM AROUND THE
WORLD

41. 41
DAILY TABLE (USA)
dailytable.org/
AtDailyTableprovidesdelicious,wholesomeandaffordable
foodtoall.Theyareonamissiontohelpcommunitiesmake
greatchoicesaroundfoodbymakingiteasyforthemtochoose
tasty,healthy,convenientandtrulyaffordablemealsand
grocerieswhilerespectingtheircustomersandengendering
dignity.
FARM TO COLLEGE 0F UNIVERSITY OF
CALIFORNIA SANTA CRUZ (USA)
http://casfs.ucsc.edu/farm-to-college/
TheCollegeFoodSystemsinitiativeatUCSantaCruzlinksthe
Center’sFarmontheUCSCcampuswithotherlocalorganic
farmsandwithUCSCcampusorganizationstobringorganic
producetothecampusdininghallsandrestaurants,while
bringingstudentstoCASFSforsustainablefoodsystems
educationandengagement.
FOOD JUSTICE TRUCK (AUS)
asrc.org.au/foodjustice/
TheFoodJusticeTruckistheworld’sfirstretailmodelthat
enablesthegeneralpublictoinvestinqualityfreshfoodfortheir
family,whilereinvestingprofitsintoaffordablenutritiousfood
forpeopleseekingasylum.Themobilefreshfoodmarketoffers
locallysourcedproduceincludingfreshfruit,vegetables,grains,
legumes,teaandbreadata75%discounttopeopleseeking
asylum.
NATIONAL STUDENT FOOD (CANADA)
http://foodsecurecanada.org/resources-news/
resources-research/national-student-food-charter
TheNationalStudentFoodCharter(NSFC)isawayforstudents
toworktogethertoidentifythefoodissuesthatareimportantto
themasmembersoftheircommunities.TheCharterrepresents
thestudentfoodmovement’svisionforfoodandfoodsystems
oncampus.TheCharter’screationhasgatheredover400
studentvoices,connectedideastoactions,andmobilizeda
nationalstudentfoodmovement.
FRESH TRUCK (USA)
http://www.freshtruck.org
FreshTrucktransformedaschoolbusintoamobilefreshfood
market.TheTruckvisitslow-incomeneighbourhoodstosell
food,hostblockparties,pop-upmarketsandcookingdemos.
NATIONAL STUDENT FOOD SUMMIT
(CANADA)
http://studentfoodsummit.ca
MealExchangerunsanannualstudentfoodsummittobring
togetherstudentsfrom30tertiaryinstitutionstoplantodiscuss
thefutureoffoodinCanada.
THE GROWCER (USA)
http://thegrowcer.ca/growcer/
TheGrowcerisasocialenterprisethatwillsellfreshproduce
andfishtotheIqaluitcommunityusinghydroponicand
aquaponictechnology.Duetotheharshnorthernclimates,itis
verydifficulttogrowfruitsandvegetablesinIqaluit,meaningthe
communityreliesheavilyonshipmentsfromtheSouthfortheir
produce.TheGrowceraimstocombatthisissue,byoffering
freshandmoreaffordableproducethatisgrowninIqaluit.
ProvidingfreshproduceisnotTheGrowcer’sonlygoal.The
socialenterprisehasthreemainaims:toimprovefoodsecurity,
healthandwellnesseducationandemployment.
HISBE (HOW IT SHOULD BE: HAPPINESS
BEFORE PROFITS) (UK)
hisbe.co.uk
hiSberunsonasocialenterprisemodelthatputshappiness
beforeprofits.Insteadofmaximisingshort-termprofit,likebig
supermarkets,hiSbepaysandchargesfairprices.Employees
getabovethelivingwage,suppliersgetagooddealandprices
aresetsocustomerspayafairpriceforwell-sourcedgoods.
hiSbeprioritiseslocalproductsandworkswithsuppliersand
wholesalerswhocareabouthealth,sustainabilityandtrading
fairly.

42. 42
ORIGINAL UNVERPACKT (GERMANY)
http://original-unverpackt.de/
Thefirstsupermarketchainconceptthatdispenseswith
disposablepackaging.Unpackagedshoppingmeans
considerablylesswasteandlessfoodthatisthrownaway,
allowingeveryonetobuyonlytheamounttheyneed.
OREGON STATE UNIVERSITY
COMMUNITY AND CULTURAL FOODS
PROGRAM (USA)
sli.oregonstate.edu/seac/about-us/our-programs/
community-cultural-food-program
Enhancescampusprogrammingbypartneringwithstudents
toutilisefoodforculturalsharing,learningandcommunity
building.Theprogramprovidesadvising,resourcesandsupport
intheplanning,developmentandservingoffoodasthefocus
oracomponentofprogramming. Annuallythousandsofmeals
areserved,hundredsofstudentsandcommunitymembers
volunteerandhundredsofindividualsgainnewinsightonfood
useandproduction.
THE PEOPLE’S SUPERMARKET: LONDON
(UK)
thepeoplessupermarket.org/
Acommerciallysustainablesocialenterprisethatachieves
itsgrowthandtargetswhilstoperatingwithinvaluesbasedon
communitydevelopmentandcohesion.Their intentistooffer
analternativefoodbuyingnetwork,byconnectinganurban
communitywiththelocalfarmingcommunity.ThePeople’s
Supermarketchallengesthestatusquobyofferinghighquality,
healthyfoodatreasonableprices.
WEFOOD (DENMARK)
https://www.danchurchaid.org/wefood
Danishsupermarketsellingsurplusfoodata30-50%discount
tothecommunity.Wefood,focusesonfoodwasteand
environmentalsustainability.Viacrowdfundingandvolunteer
work,theorganisationopenedDenmark’sveryfirstnon-profit
surplusfoodsupermarket.Wefoodsellsgoodsthatregular
supermarketscannolongersellduetooverdue‘bestbefore’
dates,incorrectlabelsordamagedpackaging.
ST. LOUIS HEALTHY CORNER STORE
PROJECT (USA)
stlouis-mo.gov/government/departments/mayor/
initiatives/sustainability/toolkit/make-a-healthy-
corner-store.cfm
TheSt.LouisHealthyCornerStoreProjectexpandsaccessto
affordable,healthyfoodinexistingsmallfoodretailers,while
alsopromotingnutritioneducationandhealthyeatingamong
communitymembers.Theprojectoffersacomprehensive
approachtoclosingthefoodgapinanycommunitybyengaging
bothsmallfoodretailers(supply)andcommunityresidents
(demand).
THE STOP COMMUNITY FOOD CENTRE
(CANADA)
thestop.org
TheStopprovidesnumerousprojectstoincreaseaccessto
skillsandopportunitytoshare,cookandgrowgoodfoodwith
community.CommunitycookingatTheStopbringspeople
togethertolearn,cook,andsharenutritious,culturally-diverse,
andinexpensivemeals.TheStopofferarangeofcooking
groups,alldesignedtobuildfoodskills,reducesocialisolation,
andincreaseaccesstohealthyfood,whileconnectingpeopleto
otherresources,includinghealth,legal,andsettlementservices.

43. 43
BACKGROUND READING
A Guide to Developing a Sustainable Food Purchasing
Policy by the American Food Alliance
http://www.aashe.org/resources/pdf/food_policy_guide.pdf
Building Local Food Programs on College Campuses
http://www.realfoodchallenge.org/sites/realfoodchallenge.
drupalgardens.com/files/BuildingLocalFoodProgamsonCollegeC
ampus-smaller.pdf
Campus Food and Garden Guide: UC Santa Cruz
http://casfs.ucsc.edu/farm-to-college/campus_food_guide.pdf
Healthy Eating Advisory Service information for Food
Outlets, Catering and Vending
http://heas.health.vic.gov.au/food-outlets-caterers-vending
Setting the table for success: A Toolkit for Increasing
Local Food Purchasing by Institutional Food Service
Management
http://www.farmtoinstitution.org/food-service-toolkit
UNIVERSITY FOOD GUIDES, PLANS AND
POLICIES
Emory University, Eating Sustainably: An Introduction
to Sustainable Food
http://sustainability.emory.edu/uploads/
articles/2012/02/2012022112281530/Sustainable_Food_
Information_Booklet.pdf
Middlesex University Sustainable Food Policy
https://www.mdx.ac.uk/__data/assets/pdf_file/0031/139099/
Sustainable-Food-Policy-and-Objectives.pdf
Monash University, Sustainable Catering Guide
https://www.monash.edu/__data/assets/pdf_file/0009/238995/
Sustainable-Catering-Guide.pdf
University of Brighton, Sustainable Food Policy
https://about.brighton.ac.uk/sustainability/index.php/download_
file/view/1138/104/
University College London Healthy and Sustainable
Food Policy
https://www.ucl.ac.uk/transforming-ucl/pdfs/ucl-health-
sustainability-food-policy
University of Leicester Sustainable Food Policy
https://www2.le.ac.uk/offices/catering/downloads/
Sustainable%20Food%20Policy%202012.pdf
University of Sheffield Sustainable Food Policy
https://www.sheffield.ac.uk/polopoly_fs/1.255814!/file/
Sustainable-Food-Policy.pdf
University of St Andrews Sustainable Food Policy
https://www.st-andrews.ac.uk/media/estates/Sustainable%20
Food%20Policy.pdf
Yale Sustainable Food Program
http://sustainablefood.yale.edu
Therearemanyresourcesandexamplefoodplanstoassistintransformingcampusfoodenvironments.
FURTHER READING

44. 44
THIS IS JUST THE BEGINNING.
Thisreportisalivingdocumentandwewanttohearfromyou.Whatexamplesoffair
foodprojectsdoyouhaveunderwayonyourcampus?Whatopportunitiesdoyouhave
tochangeyourcampusfoodenvironment?Whatdoyouthinkwehavemissedouton
andshouldbetalkingabout?
Weareseekingfeedbackonthispreliminaryreportandourfairfoodgoalsthrough
SeptemberandOctoberandwilllaunchafinalversionattheendofthisyear.Pleaseget
intouchwithusviaemailtoletusknowyourthoughts.
Overthecomingweeksandmonthswewillbeputtingmoreresourcesuponour
website.Weencourageyoutokeepcheckingbacktoseehowtheprojectisgrowing.
YoucansignuptoTheChallengeonourpageorkeepintouchbyfollowingusonsocial
mediavia@fairfoodau
Weareavailabletocometoyourcampusandtellyou,yourcolleaguesandyour
communitymoreabouttheChallengeifyouwouldlikeustocomeandtalkpleaseget
intouchviaemailandwewillarrangeasession.
WeareseekingFairFoodchampions,teammembersandvolunteers.Ifyouwouldlike
togetinvolvedletusknow.
info@fairfoodchallenge.com
www.fairfoodchallenge.com
GET IN TOUCH AND GET INVOLVED

45. 45
THE FAIR FOOD CHALLENGE WOULD LIKE TO THANK:
Thosewhoparticipatedinourstudentco-designwriteshop:AnisaRogers,BrendanMcDonagh,Cathryn
Hamilton,DesireeTan,DuncanWallace,EllieBlackwood,HollyGurling,JennLacy-Nichols,Katherine
Johnston,LauraNix,MadeleineBeauman,NatalieSaunders,NishaLiyanage,PamelaFrenk,SophieJackson
andSophieLamond.
MembersoftheMelbourneGlobalShaperscommunity,particularlyPeteSaunders,MichelleKovacevic,Linh
DoandRangiDaSilvaandthoseinMelbourne’sever-growingfoodmovementfortheirpassionandinsight.
Toallthosewhocontributedanecdotes,quotes,photosandtimetogatherinformationforthisreport
includingAnisaRogers,DrChrisWilliams,DrClairePalermo,DanaLahey,DrGyorgyScrinis,JaneDancey,
MirandaSharp,PaulDurant,DrRachelCarey,ProfRobMoodie,SerenityHill,TammiJonasandTheodorBujor
andspecialthankstoJudithAlcornwhohasbeenachampionoftheFairFoodChallengefromthestart.
ToArjunSingChahel,ByronKinnard,LucieBradley,SamanehShokraviandSunsaneeMcDonnellfromthe
FuturesProjectattheUnversityofMelbourneandKatherineJohnstonandEmilyJohnstonfromRMITfor
contributingtheirstudentprojectstowardsFairFoodChallenge’sobjectives.
ToDr.ReneeBealeandCarltonConnectfortheirsupport.
AllphotostakenbyKatherineJohnstonunlessotherwiseacknowledged.
ReportdesignedbyJacquiReadandco-ordinatedbySophieLamond,August2016
ACKNOWLEDGEMENTS