The Fair Food Challenge is empowering university communities to build a fair, healthy, accessible and inclusive food system.
We believe universities must exercise leadership in our society. We are working with institutions to develop and implement comprehensive fair food plans to transform campus food environments. We recognise that campuses must provide healthy food environments, access to affordable food and access to skills and opportunities to grow, buy, cook and eat and share good food.
We acknowledge that food is a systemic issue and that food impacts sustainability, social equity, health, education and our physical environments. Investing in local, sustainable, humane and fair food systems benefits the whole of society and that by demonstrating these values in our institutions we benefit the lives of current staff and students as well as encourage the recruitment of future staff and students. Making these connections fosters university-community relations and supports the livelihoods of family farmers and food chain workers.
A fair food system must be diverse and inclusive, acknowledging and supporting the many cultures and identities that make up our community. We acknowledge that we live, work and eat on the land of the Wurundjeri people who are the traditional custodians of this land.
The Fair Food Challenge is asking Australian universities to adopt the forty fair food principles to transform their campus food environments.
The Fair Food Challenge is based on seven key pillars:
We believe if we can make improvements in these areas we can transform Australia's universities and transform our food system.
Forty Principles for Fair Food
The seven pillars are further broken down into forty principles for fair food universities. This list is a roadmap for institutions to improve their food environments.
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
Access & Equity
Implement a fair food bank to support student food security | Ensure provision of culturally appropriate food options | Ensure availability of affordable food on campus | Provide clear labelling and signage for food options
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
Teach food system subjects | Fund food system research | Promote interdisciplinary and inter-university collaboration for food system improvement
Skills & Opportunity
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
Procurement & Retail
Incorporate Fair Food Principles into procurement and tender contracts | Preference local and seasonal food on campus | Require sourcing of sustainable seafood Preference fair trade food on campus | Procure food from suppliers who ensure firework conditions for food chain workers | Ensure that campus vendors and retailers provide fair work conditions for their staff | Require sourcing of higher welfare animal products | Develop fair food catering guides for staff, the student union and clubs and societies | Work with colleges to implement fair food plans
Resourcing & Accountability
Set clear and measurable fair food targets | Provide adequate resourcing and infrastructure to meet fair food goals | Implement sufficient monitoring to track fair food goals | Map campus food environments | Employ a campus food system co-ordinator | Implement a campus food system working group | Provide adequate staff and student training to meet fair food goals | Communicate fair food goals, commitments and actions widely