Sustaining SustainabilityHow to Keep Your Commitment

to being Green

SFM National Conference September 30, 2009

John TurenneSustainable Food Systemswww.sustainablefoodsystems.com

Break it Down

1. Categories to focus on– Keep it simple – 5 legs of a ‘sustainable stool’

2. Levels to achieve– Beginner to expert

The Five Categories of Focus

1. Food & Products2. Facilities3. Community4. Communication

5. Fiscal Responsibility

1. Food & Products

• Food & Supplies• Packaging• Where, who, how…

2. Facilities

• Equipment• Infrastructure• Resources• Energy & Water

• Waste

3. Community

• Staff & Management• Customers• Administration• External Community

4. Communication

• Education / Training• Marketing / Merchandizing • Collaboration

5. Fiscal Responsibility

• Balanced! • Invest to save

The Four Levels of Involvement

• Level 1-Low Hanging FruitLow cost, easy implementation

• Level 2-Committed to SustainabilityRequires policy and behavioral changes, some

investment

• Level 3-Leading The WayTop down commitment, sustainability is part of

strategic plan, moderate investments

• Level 4-Global StatementYour own experts, An example for us all to follow!

Guideline Sample of LevelsCommunication

Sub-category

Level1 Level 2 Level 3 Level 4

Education / curriculum

No classes or elective programs for students regarding food

An occasional curricular program connected to sustainable food in some way.

An institutional commitment to offer regular classes connected with food and it’s impact on sustainability.

Sustainability and food are a normal and significant part of the institution’s curriculum.

Marketing Lower levels of signs, posters and menu IDs are in place

A commitment to up to date and personalized menus & menu IDs; quality posters; newsletters and other media are promoting the program and its value.

Step 2 plus regularly scheduled special events like festive meals; hosting workshops, speakers, movies, etc. internal

Steps 2 & 3 plus media PR outside the institution; fundraising initiatives for the program

Collaboration

Dining program is responsible for it’s own program development and marketing

Some limited relations with students, staff, faculty & administration.

More in depth relations with the community and outside support for program development and marketing.

The institution’s culture, mission and primary commitment is to sustainability. Every member of the community shares an equal responsibility to this goal.

Sustaining SustainabilityHow to Keep Your Commitment

to being Green

SFM National Conference September 30, 2009

John TurenneSustainable Food Systemswww.sustainablefoodsystems.com