LOCAL FOOD FOR CAMPUS DINING: STATS & STORIES SPEAKERS Peter - - PowerPoint PPT Presentation
APRIL 27, 2017 LOCAL FOOD FOR CAMPUS DINING: STATS & STORIES SPEAKERS Peter Allison Nessa Richman Network Director, Farm to Metrics & Development Manager, Institution New England Farm to Institution New England
APRIL 27, 2017
Jenny MacArthur
Assistant Director of Dining Services, Unity College jmacarthur@unity.edu
Stephanie Keith
Bon Appétit Controller & Marketing Manager, Roger Williams University scolliton@rwu.edu
Peter Allison
Network Director, Farm to Institution New England peter@farmtoinst.org
Nessa Richman
Metrics & Development Manager, Farm to Institution New England nessa@farmtoinst.org
I. INTRODUCTION / ABOUT II. FARM TO INSTITUTION METRICS III. CAMPUS DINING SURVEY REPORT HIGHLIGHTS IV. CASE STUDY #1: ROGER WILLIAMS UNIVERSITY V. CASE STUDY #2: UNITY COLLEGE VI. OPPORTUNITIES VII. Q&A VIII. CONCLUSION
Photo courtesy of Intervale Food Hub
About Farm to Institution New England and the Farm & Sea to Campus Program
PART 1 OF 7
To mobilize the power of institutions to transform the food system
Sustainable farms and food businesses Consistent access to affordable, healthy food for all institutional consumers Good jobs all along the supply chain
Diversified and stable market Serve 3.8 million people per year Buy 16% local food, on average Want to buy more local food
www.farmtoinstitution.org
More producers up north and more consumers down south Distributors and FSMC’s operate across state lines Shared history + culture ➡ collaboration
www.farmtoinstitution.org
CONNECT & CONVENE
METRICS
ALIGN STRATEGY & POLICY CATALYZE ACTION
FINE’s new Campus FoodShift initiative will transform college and university campus food culture in New England over the next five to ten years. We envision that campuses connected to this initiative in New England will: 1. Increase the amount of local food they procure 2. Build informed and active campus communities committed to strong local food programs 3. Participate in a vibrant, region-wide cohort of other campuses committed to building strong local food programs. Funder: Henry P. Kendall Foundation
Access the toolkit online: www.farmtoinst.org/food-service-toolkit
Find these case studies and more: www.farmtoinst.org/case-studies
An intro to the metrics project and some general farm to institution stats
PART 2 OF 7
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
Explore more farm to institution metrics: dashboard.farmtoinstitution.org
2015 FINE College Dining Survey
(N=105/209; 50% response rate)
2015 FINE Food Distributor Survey
(N=56/86; 65% response rate)
2013 USDA Farm to School Census
(N=698/1036 New England school districts; 67% response)
2015 Health Care Without Harm Survey
(N=38/150; 25% response rate)
2015 FINE Producer Survey
225+ responses across six states All data presented comes from surveys, is self-reported and may conflict with other data sources.
4,628
Schools
210
Colleges
256
Hospitals And a whopping 34,877 farms in New England!
SPENT ON LOCAL FOOD (by sector)
TOTAL AMOUNT SPENT ON LOCAL FOOD BY SURVEYED INSTITUTIONS
Highlights from our survey of colleges and universities in New England
PART 3 OF 7
FARM TO COLLEGE SURVEY RESPONSES BY STATE
Note: All data presented comes from surveys.
RESPONDING COLLEGES BY FOOD BUDGET
Note: All data presented comes from surveys.
SURVEY RESPONDENTS SERVED A TOTAL OF OVER 65.3 MILLION MEALS PER YEAR
Note: All data presented comes from surveys.
PRIMARY OPERATING STRUCTURES OF DINING SERVICES
Note: All data presented comes from surveys.
In a 250 mile radius
Note: All data presented comes from surveys.
In my state
In New England
HOW NEW ENGLAND COLLEGES TRACK LOCAL FOOD PURCHASE
Note: All data presented comes from surveys.
Responding colleges averaged 21.1% of their total food budget spent on local food Responding colleges spent a total of $56.8 million on local food
HOW NEW ENGLAND COLLEGES TRACK LOCAL FOOD PURCHASE
Note: All data presented comes from surveys.
SCHOOLS WITH SELF-OPERATED DINING SERVICES SPEND MORE ON LOCAL FOOD
Note: All data presented comes from surveys.
AMOUNT SPENT BY PARTICIPATING NEW ENGLAND COLLEGES
Note: All data presented comes from surveys.
PARTICIPATING NEW ENGLAND COLLEGES PLAN TO SPEND MORE ON LOCAL FOOD IN THE FUTURE
Note: All data presented comes from surveys.
COLLEGES BUY LOCAL FOOD FROM SEVERAL DIFFERENT SOURCES
Note: All data presented comes from surveys.
WHAT ARE THE TOP LOCAL FOOD PRODUCTS YOUR COLLEGE BUYS (by value)?
Note: All data presented comes from surveys.
PRODUCTS THAT ARE MOST DIFFICULT TO SOURCE LOCALLY
Note: All data presented comes from surveys.
43%
Poultry
39%
Meat
27%
Eggs
19%
Bakery & Grains
18%
Seafood
8%
Dairy
2%
Fruits
2%
Vegetables
Percent of colleges reporting that these products are difficult to source locally
TOP BARRIERS TO GETTING LOCAL FOOD TO COLLEGES
Note: All data presented comes from surveys.
86%
Lack of year-round supply
82%
High price point
71%
Lack of sufficient volume/variety
69%
Lack of locally processed foods
Roger Williams University Bristol, RI
PART 4 OF 7
Bon Appétit at Roger Williams University
Stephanie Keith | Controller & Marketing Manager
www.cafebonappetit.com
DINING SERVICES CHARACTERISTICS
Contracted food services Meals served: 1 million residential, 500,000 retail, 100,000 catering Meals served: 1 million residential, 500,000 retail, 100,000 catering
WHY DO YOU HAVE A LOCAL FOOD PROGRAM?
community support
HOW DO YOU DEFINE LOCAL AND HOW DO YOU TRACK LOCAL?
150 miles from RWU & under $5 million in revenue
Bon Appètit Management Company has a company-wide commitment for every account to purchase at least 20% of their total food budget on local purchases. From July 1, 2015 – June 30, 2016 we spent 24.55% of our total food purchases on local goods
HOW DO YOU SOURCE LOCAL FOOD?
Rhody Fresh Market Mobile Foley Fish Northeast Family Farm Bristol Bagel Works
WHAT IS HARD TO SOURCE? WHAT IS EASY?
… …
…
CAMPUS FARM
Student Garden Mt Hope Farm greenhouse Geo-dome
LOOKING AHEAD
Continued support of community suppliers Increasing our local purchases Increasing our plant-based menu items Ongoing development of our seasonal menu plans Utilization of sea vegetables Implementing more underutilized local, sea species
Unity College Unity, ME
PART 5 OF 7
Making farm to table a reality on our campus Unity College | Unity, Maine
Dining Service Facts…
▶
We are self managed!
▶
Dining services, the sustainability department and the farm management team all directly report to the Chief Sustainability officer. Unlike other schools whose dining services departments report to other
▶
We have three campus dining facilities: Our main dining hall: Wyman Commons, The Student Center Café, and our Catering/concessions department.
▶
Our Meal plan enrolment is +- 600 students.
▶
Projected 372,000 meals served in a school year
▶
Dining Budget is just under a million
▶
We currently allocate 20k to our farm alone.
How we define local
Real Food Challenge
▶
We calculate two sets of numbers for local
▶
Real Food Challenge and AASHE STARS is the first set of data collected. We use their Sustainability Tracking, Assessment & Rating System
NACUFS Standard / Personal Commitment
▶
Track all local purchases
▶
Supporting our local food Hub, and our own farm
▶
Looking to our neighbors to purchase regionally before we seek alternate sources
How we make the connection!
Local Suppliers!
▶
Community outreach to local farmers
▶
Use of the Unity Food Hub
▶
Our own farm
▶
Other local co-ops
▶
Collaborative purchasing efforts with neighboring institutions
Direct Suppliers
▶
Created a contractual language around the requirement for local and sustainably acquired foodstuffs
▶
Local and sustainable acquisition supersedes the 80/20 agreement.
▶
Challenged our main supplier to aid us in managing the balance between real food challenge goals and our NACUFS standards.
Sourcing
MEAT: It’s hard to get local meats aside from ground beef. Chicken process are too high – and beef availability is scarce. Our needs deplete local supply chains quickly SEAFOOD: Sustainable seafood programs are for *bigger* shoppers. We are hoping to combat this by leveraging our buying power with other local institutions. FRUITS & VEGETABLES: Maine growing season/storage/ availability - those closing of Northern Girl damaged our local vegetable
dining and farm management work closely together to produce to meet needs.
Our Farm:
▶ Dining Services purchased just over 3,500 Pounds of food from McKay for the 2016-2017 school year ▶ A lot of this is leafy greens, which are voluminous! ▶ Dining staff contributes time working at the farm. ▶ Students are working at the farm, researching, dealing with customers, tending to the seedlings, crops and harvest. Experiential learning at its finest!
Looking Ahead
▶ Further Develop partnerships with
neighbors to leverage buying power and share best practices
▶ Continue to lean on suppliers and demand
more local and sustainable products!
▶ Increase our networking circle to broaden
products to source before making those purchases nationally.
Learn more and get involved!
PART 6 OF 7
Mission
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.
Learn More:
www.farmtoinstitution.org/new-england-farm-s ea-campus-network
About the Leadership
We have a 10-12 member Steering Committee & 4 Working Groups which allow anyone who is interested to help build the network and collaborate to work towards solutions.
Learn More & Sign Up to Join a Working Group:
www.farmtoinstitution.org/farm-sea-campus-n etwork-working-groups
We just started a monthly newsletter from the Farm & Sea to Campus
your stories and help you learn more about what others are up to. Would you like to become a grassroots storyteller for the network and share stories from your campus? Contact Peggy, communications and outreach co-chair, at peggyhbriggs@gmail.com.
Sign up to receive the newsletter:
www.farmtoinst.org/college#get-involved
and gardens. Email campus@farmtoinstitution.org to be added.
researcher directory.
included in our next Farm & Sea to Campus Network newsletter.
www.farmtoinstitution.org
Type your questions in the Q&A box!
PART 7 OF 7
VISIT US ONLINE
www.farmtoinstitution.org
Facebook: www.facebook.com/FarmtoInstitutionNewEngland Twitter: @Farm2Inst
PETER ALLISON
FINE NETWORK COORDINATOR Farm to Institution New England peter@farmtoinstitution.org
NESSA RICHMAN
METRICS PROJECT MANAGER Farm to Institution New England nessa@farmtoinstitution.org
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