Case Western Reserve University is aiming to have 30 percent “real food” by 2020 through a partnership with Slow Food at CWRU, Bon Appétit and the Real Food Challenge (RFC).

RFC is a nationwide effort for colleges to move at least 20 percent of the money spent on food in dining halls to “real food” that supports local markets and sustainable food.

The RFC uses a Real Food Calculator that tracks institutional purchasing, breaking down what is “real food” into four categories: local/community-based, fair, ecologically sound and humane.

Slow Food promotes local and sustainable food production, with an aim of “good, clean and fair food practices,” according to Danielle Kulpins, vice president of the club. They have presented the idea to university President Barbara R. Snyder and are hoping to get her to sign a campus commitment soon.

“We define our tagline and our identity ‘food service for a sustainable future’ as flavorful food that’s healthy and economically viable for all, produced through practices that respect farmers, workers and animals; nourish the community; and replenish our shared natural resources for future generations,” said Bon Appétit in a statement. “The Real Food Challenge guidelines align with our high standards and practices.”

The kick-off event was on Oct. 29, in partnership with Bon Appétit. Representatives from the RFC and the Squire Valleevue and Valley Ridge Farms—better known as CWRU Farm—were also present.