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Bates College Dining Services 2
What’s in it for my Operation/ Who needs the extra Work
Strengthens Community Relations Reduces Town/Gown perception
Encourages a dialog between Dining Services and Customers Increases students involvement Allows for additional educational opportunity
Freshest Product Available Increased awareness in healthy eating
Increases Acceptability Rate It is the right thing to do
Bates College Dining Services 5
Research local product availabilitySet your standardsLook at menu make upDetermine Level of Commitment *
Bates College Dining Services 6
Bates MissionIt is our mission to continue to maintain a sustainable program that promotes a healthy and safe environment for our community. We continuously strive to improve our efforts in environmental practices as well as supporting the community through local purchasing. It is our goal to provide environmental leadership to the food service industry as well as serve the freshest food available with quality being our primary focus.
Bates College Dining Services 7
Approximately 22% of Dining Services weekly budget is spent on locally purchased items. This year an additional percentage of the food budget was earmarked specifically for purchases from
Farm Fresh Connections.
Bates College Dining Services 8
Bates Supports Local Economy
Prime Vendor$36,123 (73%)
Non-Maine Company
$2,578 (5%)
Maine Owned Company
$11,219 (22%)
Prime Vendor
Non-Maine Company
Maine Owned Company
Based on week ending January 19, 2002. One week of commodities purchased.
Bates College Dining Services 9
Research local product availabilitySet your standardsLook at menu make upDetermine Level of Commitment Seek out local purveyors*
Bates College Dining Services 10
Local Purveyors
Belanger FarmsBonderson FarmsCrossroad FarmsCrown of Maine FarmsGoranson FarmGreenwood OrchardsJillson Farm Libby OrchardsNezinscot FarmsRicker Hill farmsThe Turkey FarmWolf Neck FarmsCaldwell FarmsArnold Perlman
1-800- Crab-Man, DeschainesOakhurstBorealis BreadItalian bakeryMailhot’s SausageCote’s Ice CreamBlackie’s VegetablesCountry KitchenMaine ShellfishOakhurst DairyPerkins PaperSam’s Italian BakeryDorothy Egg FarmsCurran’sPlantasia Florals
Capsawn DesignsUniform’s PlusBlanchette’s IceTown & Country FoodsGrant’s BakeryAxis Natural FoodsGreenwood OrchardsMicucci FoodsRicker FarmsCapital CandyCrossroads FarmsAssociated BuyersGendron’s SeafoodShaines of Maine Ice Cream
Bates College Dining Services 11
Research local product availabilitySet your standardsLook at menu make upDetermine Level of Commitment Seek out local purveyors Form partnerships with other interested
Constituents*
Bates College Dining Services 12
Farm Fresh Connections Leon HinckleyGary GirardWayne RickerBowdoin CollegeSt. Mary’s HospitalCMMCAxis Foods
Bates College Dining Services 14
Pulling the Weeds - Getting rid of the glitchesSetting up the Farm Stand - MarketingTraining the Vine - Education *
Bates College Dining Services 15
Hoeing the Row/ Educational ToolsWeb Site Incorporate in Curriculum for CreditEmployment Opportunities for StudentsSignageOn-site farm participation/ Special Events
Adventures in DiningEarth Day
FAC- Food Advisory CommitteeContinual two way education between Farmers
and Dining*
Bates College Dining Services 16
Untapped Market at Bates
Carrots – cut fresh Potatoes – diced fresh Russet Potatoes Green Leaf Romaine Lettuce Mesclun Mix Iceberg Lettuce Tomatoes Cucumbers
Jellies & Preserves Raspberry Strawberry Grape Apple Orange Marmalade
Apples Granny Smith Golden Delicious Red Delicious Cider
Bates College Dining Services 17
Pulling the Weeds-getting rid of the glitches
Setting up the Farm Stand - MarketingTraining the Vine - Education Fertilize the Field - Building Trust*