Dear Editor,
I am concerned over the legitimacy of our university’s mission. This apprehension comes after attending the Provost’s conference on sustainability and justice last week, where DU’s Provost Gregg Kvistad introduced the day of events with references to our socially minded mission, DU Impact 2025, and DU’s vision of a private university intent on public good. I left the conference wondering to what extent these words were backed by measurable actions.
There is now the chance to test this concern. The university’s dining services contract with Sodexo is up for renegotiation. If the administration lives up to its mission, this negotiation process could bridge the past with a future of dedicated sustainability. If DU is truly rethinking its fundamental approach to so many aspects of development, as stated in DU Impact 2025, how can it rethink its food system?
The Denver food community is in the midst of a progressive change in the way it produces and consumes food. Denver International Airport hosts local vendors like Etai’s Bakery and Root Down. Farmers markets, CSAs, and cottage foods are commonplace. Our city has even initiated a Sustainable Development Plan with the objective of sourcing 20 percent local food by 2020.
Where can DU’s food system fit in this culture of localism and community engagement? It could have dining services supporting Colorado businesses by using local distribution services. It could transform an area on campus into a food truck venue similar to Avanti in the Highlands. It could allow meal plans that are financially viable to all DU students. It could build a community kitchen to host activities for local food entrepreneurs. The administration should direct the University as a community leader, not a follower, in the continued evolution of Colorado’s food system.
This vision does not necessarily exclude Sodexo. The Sodexo administration has been responsive to student input in the past. Sodexo at DU also participates in the Real Food Challenge, an organization aimed at shifting university food budgets towards more responsible and sustainable sources of food, and they sourced 14.75 percent “real food” options as of Fall 2015.
However, Sodexo’s purchasing agreements with other large entities prevent them from sourcing substantial amounts of food from local growers and businesses. Additionally, there is no doubt that the labor rights abuses of Sodexo do not fall in line with the values of our university (as per a 2011 TransAfrica forum report citing labor rights abuses by Sodexo in five countries).
What will DU do? Will it represent the mission and values of our school and enact greater sustainability measures into our next dining services contract, or will it continue in its current form? Are the administration and the Board of Trustees truly concerned about the triple bottom line of people, planet and profit, or is a low-cost dining contract the only factor? In the end, the university has two options: fall behind in efforts towards food sustainability in higher education, or be a leader in food systems change.
Sincerely,
Katie Aldrich
