CAMPUS DINING 201: Trends, Challenges & Opportunities for Farm - - PowerPoint PPT Presentation

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CAMPUS DINING 201: Trends, Challenges & Opportunities for Farm - - PowerPoint PPT Presentation

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JUNE 12, 2019 CAMPUS DINING 201: Trends, Challenges & Opportunities for Farm to College in New England SPEAKERS Tania Taranovski Annie Rowell Director of Programs Vermont First Coordinator Farm to Institution New England Sodexo

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CAMPUS DINING 201:

Trends, Challenges & Opportunities for Farm to College in New England

JUNE 12, 2019

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SPEAKERS

Tania Taranovski

Director of Programs Farm to Institution New England tania@farmtoinst.org

Hannah Leighton

Research & Evaluation Manager Farm to Institution New England hannah@farmtoinst.org

Annie Rowell

Vermont First Coordinator Sodexo Annie.Rowell@sodexo.com

Julianne Stelmaszyk

Manager of Regional & Sustainable Food Systems Boston College Dining stelmasz@bc.edu

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I. ABOUT FINE II. FARM TO INSTITUTION METRICS III. 2018 CAMPUS DINING SURVEY IV. CASE STUDY #1: VT FIRST @ SODEXO V. CASE STUDY #2: BOSTON COLLEGE VI. Q&A VII. CONCLUDE

OUTLINE

Photo courtesy of Intervale Food Hub

Photo: Bates College

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INTERACTIVE FEATURES

Q&A

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ABOUT FINE

PART 1 OF 7

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OUR MISSION

To mobilize the power of New England institutions to transform our food system

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WHAT FINE OFFERS

NETWORK SERVICES COMMUNITIES OF PRACTICE EVENTS & TRAININGS COMMUNICATIONS RESEARCH & METRICS LOCAL FOOD PROCESSORS & HUBS METRICS COLLABORATIVE DINING OPERATORS PROGRAMS FARM & SEA TO CAMPUS FOODSERVICE PUBLIC POLICY

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FARM TO CAMPUS

The New England Farm & Sea to Campus Network is a community of higher education and food systems stakeholders who connect, share, and collaborate to develop transparent regional supply chains and educate campus communities about regional food systems.

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RESEARCH & METRICS

The information we share about the state of farm to institution through

  • ur dashboard, research reports,

webinars, and other publications is built from a foundation of primary and secondary research.

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FARM TO INSTITUTION METRICS

PART 2 OF 7

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Diversified and stable market Serve 3.8 million people per year Buy 16% local food, on average Want to purchase more local food To understand the system we are trying to change, track our progress, and inform our plans

WHY METRICS?

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DATA SOURCES

2018 FINE College Dining Survey

(N=110/200; 55% response rate)

2015 FINE Food Distributor Survey

(N=56/86; 65% response rate)

2015 USDA Farm to School Census

(N=727/1015 New England school districts; 72% response rate)

2016 & 2017 Health Care Without Harm Survey

(N=84/150; 56% response rate) (N=54/150; 36% response rate)

2016 FINE Producer Survey

225+ responses across six states All data presented comes from surveys, is self-reported and may conflict with other data sources.

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16% 21.5% 15%

LOCAL FOOD SPEND

Average Percent of Budget Spent on Local Across Sectors: 17.5%

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$25 Million $68 Million $42 Million

LOCAL FOOD SPEND

Total Local Spend: $135 Million

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ONLINE DASHBOARD

NEW ENGLAND FARM TO INSTITUTION METRICS DASHBOARD

Your source for cross-sector metrics measuring the breadth and impact of farm to institution in six states Explore the dashboard: dashboard.farmtoinstitution.org

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2018 CAMPUS DINING SURVEY: RESULTS & RECOMMENDATIONS

PART 3 OF 7

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SURVEY RESPONSES BY STATE

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RESPONDING COLLEGES BY FOOD BUDGET

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FOODSERVICE BUDGETS & MEALS SERVED

Responding colleges spent a total of

$398 million

and served

  • n food in the

2017-2018 fiscal year meals during the 2017-18 fiscal year

87 million

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LOCAL FOOD PURCHASES BY NEW ENGLAND COLLEGES

Responding colleges spent a total of

$68 Million

And spent an average of

  • n local food
  • f their total food budget
  • n local food

21.5%

Photo: Harvard University

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FINE estimates all New England colleges spent $100-$115 million on local food during one year’s time in 2017-18

This estimate is based on data collected in this current survey and the non-respondent survey undertaken

  • n the 2015 survey, and represents a conservative estimate of local food purchases by college.

Photo: Worcester State University

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DEFINING LOCAL FOOD

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TRACKING LOCAL FOOD PURCHASES

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LOCAL FOOD SPENDING BY STATE

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TOP LOCALLY SOURCED PRODUCTS

PRODUCT

  • AVG. % OF PRODUCTS

SOURCED LOCALLY

Dairy/Milk 56% Seafood 29% Vegetables 25% Eggs 23% Fruits 18% Value-added Products 17% Meat 14%

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PRODUCTS MOST DIFFICULT TO SOURCE LOCALLY

PRODUCT TIMES MENTIONED

Chicken/Poultry 50 Meat 31 Seafood & Fish 14 Fruits 13 Lettuce 13 Pork 13 Grains 12

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TOP BARRIERS TO PURCHASING LOCAL FOOD

Cost/price point Fulfilling volume needs Off-season availability/sourcing Distribution/delivery

  • f products

Availability/supply Consistency/quality

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CHALLENGES WITH TRACKING LOCAL PRODUCTS

Photo: Bates College

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OUTLOOK FOR FUTURE LOCAL FOOD PURCHASES

Photo: UVM Dining

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RECOMMENDATIONS

For Dining Operators:

  • Partner with distributors, vendors, and food

service management companies to prioritize local and regional procurement

  • Consider working directly with farmers
  • Develop meaningful tracking systems
  • Address potential barriers around cost,

seasonality, and access to local food

For Distributors:

  • Work with institutions to understand their

demand for local and regional food

  • Provide reliable and transparent reporting

For Farmers:

  • Become wholesale ready
  • Become familiar with the institutions and

distributors in your area

For Government Offjcials, Policy- Makers, Funders, and Nonprofits:

  • Support trainings and innovative farm to

institution programs

  • Support research and tracking efforts
  • Prioritize supportive farm to institution policy
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READ THE REPORT!

Read the full report to learn more about:

  • 1. Defining and tracking regional food
  • 2. Self-op and FSMCs
  • 3. Distributors used in New England
  • 4. Campus farms and gardens
  • 5. Campus food pantries

www.farmtoinst.org/campus-report-201

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CASE STUDY #1

PART 4 OF 7

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CASE STUDY #2

PART 5 OF 7

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Increasing local procurement and transparency for institutions

Julianne Stelmaszyk Boston College Dining Services June 12, 2019 FINE Webinar Campus Dining 201

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Farming More Land & Extending the Season

Project Goal: to increase the amount

  • f land farmed in New England, extend

the growing season and create new markets for new and emerging farmers through collective buying power and ‘forward agreements’ 50,000+ meals per day 4,000 lbs of beets per month 11,000 lbs of bell peppers per month

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Recommendations for Campus Dining

1. Identify target purchases and specs (volume) by month 2. Identify stakeholders and set

  • expectations. Formalize with an

MOU. 3. Start the conversation with farms and play matchmaker 4. Keep in constant communication 5. Bring stakeholders together to discuss challenges (i.e. the beet dilemma) 6. Determine shared needs - what crops makes the most sense?

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Challenges

1. Some farms needed to meet food safety certifications 2. Cost of local produce is higher 3. Growers can be wary of working with distributors/processors and institutions 4. Local produce is inconsistent in shape, size and challenging to process at high volume

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1. Forward purchase commitment helps farmers plan their fields and minimize lost sales 2. Processors/distributors were necessary for us ○ food safety coverage ○ processed products ○ logistics/delivery 3. Certain crops make more sense than others 4. Communication is key 5. Start way ahead of the growing season

Lessons Learned

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Q&A

PART 6 OF 7

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CONTINUE THE CONVERSATION

Next Webinars - Coming Soon: National Metrics Collaborative Webinar Series - June 25 Product Spotlight: Seafood - TBD

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CONTINUE THE CONVERSATION

Via social media In a working group On the Dining Operators listserv Email: campus@farmtoinst.org

CONNECT WITH FINE - SHARE YOUR STORIES

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CONCLUSION

PART 7 OF 7