Using the Real Food Calculator – a metric designed to evaluate food purchasing at academic institutions – Meyer tracked all food purchased by one of the College’s dining halls over the course of one month. Each food item was assessed based on the potential health concerns of its ingredients and whether the item was locally produced, ecologically sound and/or humane to determine whether it should be considered Real. The assessment metric also lists ingredients with potential health concerns (including trans fats, high fructose corn syrup, MSG, and others), which if present in the food item mean it cannot be considered Real. Read on to see her results.
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