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has reached its initial Real Food Challenge goal at Market Central two years early.

The nationwide Real Food initiative toward more sustainable dining aims to shift 20% 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 51��Ʒ��Ƶ to the goal of serving 20% “Real Food” at Market Central by 2020. At the time, only 9% 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 quinoa; and tofu are among the qualified “Real Food” served regularly on campus. A biweekly outside the William 51��Ʒ��Ƶ Union adds to the Real Food options.

The University’s next milestone, as stated in the , is to expand beyond Market Central to serve 25% Real Food campuswide by 2025.