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A Foodservice Consultant’s Guide to
SERVING MORE LOCAL FOOD AT INSTITUTIONS
JANUARY 31, 2017
SERVING MORE LOCAL FOOD AT INSTITUTIONS OPPORTUNITIES TO INTERACT - - PowerPoint PPT Presentation
SERVING MORE LOCAL FOOD AT INSTITUTIONS OPPORTUNITIES TO INTERACT - - PowerPoint PPT Presentation
JANUARY 31, 2017 A Foodservice Consultants Guide to SERVING MORE LOCAL FOOD AT INSTITUTIONS OPPORTUNITIES TO INTERACT PART I SPEAKERS JOHN TURENNE PETER ALLISON President, Sustainable Network Director, Food Systems, LLC Farm to
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PETER ALLISON
Network Director, Farm to Institution New England peter@farmtoinstitution.org
JOHN TURENNE
President, Sustainable Food Systems, LLC jturenne@sustainablefoodsystems.com
PART I SPEAKERS
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- I. INTRODUCTION
- II. LOCAL FOOD TOOLKIT
- III. UNIVERSITY OF
VERMONT CASE STUDY
- IV. Q&A
TODAY’S OUTLINE
Photo courtesy of Intervale Food Hub
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- 1. Succeed in reaching your clients’
goals for local food
- 2. Better understand the roles of
different players in the RFP* process
WE WANT TO HELP YOU:
*RFP = request for proposals
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ABOUT FINE
Our mission is to mobilize the power of New England institutions to transform
- ur food system.
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LOCAL FOOD TOOLKIT
Visit the toolkit online:
www.farmtoinstitution.org/food-service-toolkit
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ABOUT THE TOOLKIT
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WHERE TO FIND the toolkit
www.farmtoinstitution.org www.farmtoinstitution.org/guides
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TOOLKIT OUTLINE
Sections 1 - 5: Intro & overview of institutional foodservice Section 6: recommendations for RFPs & contracts Section 7: RFP development Section 8: Food service management company contracts
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Find the slides and recording at: www.farmtoinstitution.org/toolkit-webinar2
WATCH OUR PREVIOUS WEBINAR
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CASE STUDY
Featuring the University of Vermont
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CLAUDIA SCOTTY
Executive Principal, Envision Strategies cscotty@envstrategies.com
PART II SPEAKERS: UVM REPS
MELISSA ZELAZNY
Resident District Manager, Sodexo at the University of Vermont melissa.zelazny@uvm.edu
DENNIS DEPAUL
Associate Dean for Student Affairs, University of Vermont dennis.depaul@uvm.edu
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Overview of uvm dining
- 9,800 undergraduates with 5,500 students living on campus
- Serving an average of 10,000 meals or customers per day
- Four residential all-you-care-to-eat dining halls
- Nine retail locations + three locally subcontracted retail spaces
plus a kosher kitchen
- Concessions, catering, conferences, coffee shop, convenience
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UVM FOOD SERVICE RFP
Thoughtful Committee Selection Community Engagement to Build Values Groundbreaking RFP & Evaluation Innovation in Action
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Foodservice Management CO.
Challenges in Responding to The RFP:
- Translating the values and requirements
- Balancing the values with financial outcomes
- Responding to the transparency issue of
purchasing agreements
- Addressing the local purchasing requirements
from Real Food Challenge and Vermont
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Role of the Consultant
What Was Different About this RFP? Key Challenges:
- Balancing diverse university needs
- Communicating priorities to food
management companies
- Maintaining a level playing field
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SUMMARY OF LESSONS LEARNED
REFLECTIONS AND ADVICE FROM DENNIS, MELISSA AND CLAUDIA
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QUESTIONS
Type your questions in the Zoom Q&A box!
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To earn your continuing ed units (CEUs), complete this survey: www.surveymonkey.com/r/PK75XQ9
CONCLUSION
Photo courtesy of Intervale Food Hub
Learn more: www.f2isummit.org
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GET IN TOUCH WITH US!
info@farmtoinstitution.org
VISIT THE Toolkit:
www.farmtoinstitution.org/food-service-toolkit
FOLLOW UP
Photo courtesy of Intervale Food Hub
CONNECT WITH FINE
Facebook: www.facebook.com/FarmtoInstitutionNewEngland Twitter: @Farm2Inst
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THANKS FOR JOINING US TODAY
Keep in touch!