Chancellor Holden Thorp to sign, but he refused.
Scott Myers, UNC’s director of food and vending, said he agrees real food is important.
“We all share a common goal of wanting to make food services sustainable,” he said.
Myers said in recent years, the University has been more diligent and informed about purchasing food.
“As you spin the thing back six or seven years, we really didn’t know where everything was coming from. Now we have a tracking system in place that enables us to gauge where something is coming from,” he said.
Myers said the University would probably reach 20 percent real food this year.
“We’ve already adhered to a number of the conditions in the Real Food Challenge,” he said.
Though many improvements have been made, Hannapel said the commitment is important because it will keep the University accountable.
“The Real Food Campus Commitment would institutionalize a lot of the work that has been done in the past,” she said.
Myers said he appreciates the students who are trying to improve the quality of food served at the University.
“We’ve enjoyed a positive relationship with the students who are advocating for the Real Food Challenge. We’ve been able to partner with them on a lot of different events,” he said.
Though a decision about the campus commitment has not yet been made, Myers said they have agreed to continue a dialogue.
Hannapel said she has high hopes for a future of guaranteed real food at UNC.
“Really we are looking to make this a big thing. It’s a big ask to commit to something like this, but it’s extremely important,” she said.
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