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Beyond Green: A Business Approach to Delivering Wholesome, Sustainable and Affordable Food. Professional Associations. Food System Reality. “ The water footprint of 1kg of beef adds up to 15,500 liters of water ” The Water Footprint of Food by Professor Arjen Hoekstra 2008. - PowerPoint PPT Presentation
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Beyond Green: A Business Approach to
Delivering Wholesome, Sustainable and Affordable Food
Beyond Green: Sustainable Food Partners – 1043 West Grand Ave, Chicago, IL - beyondgreenpartners.com
Professional Associations
2
Food System Reality
3
“The water footprint of 1kg of beef adds up to 15,500 liters of water”
The Water Footprint of Food by Professor Arjen Hoekstra 2008
Beyond Green: Sustainable Food Partners - 1043 West Grand Avenue, Chicago, IL -
beyondgreenpartners.com
Food Miles- Dry Goods
Beyond Green: Sustainable Food Partners - 1043 West Grand Avenue, Chicago, IL -
beyondgreenpartners.com
Food Miles- Poultry & Meat
Beyond Green: Sustainable Food Partners - 1043 West Grand Avenue, Chicago, IL -
beyondgreenpartners.com
Food Miles-Fruits & Vegetables
Food Miles
7
Turkey Sandwich - 8,459 miles
Food Miles
8
Chocolate Chip Cookie - 12,210 miles“Overall, the
modern food system consumes roughly ten calories of fossil fuel energy for every calorie of food energy produced.”
The Oil Depletion Protocol Richard Heinberg 2006
Childhood Obesity
9
∙ 17%
1963-2008
∙ Prevalence has Tripled
Current Reality
10
Current Business Reality
11
Green-Washing
11
“Recycle whenever possible and compost at many locations.”-Bon Appétit
“We strive to offer clients and customers fresh whole foods that are raised, grown, harvested, and produced locally and in a sustainable manner whenever possible.-ARAMARK
“We recognize that reducing fuel use and emissions will have a substantial impact on the environment.” - ARAMARK
“We are trying”
Big Vision?
Specific goals?
Self-reported or 3rd party monitored?
Sustainable Food Service Matrix
12
Food
Waste
Engagement
Energy & Water
Local Economy
Cost EffectivenessSafety & Sanitation
Sourc
ing
Proce
ssin
g
Procu
rem
ent
Men
u
Desig
nDist
ribut
ion
Kitche
n
Prep. M
eal S
ervi
ce
Dinin
g
Atmos
pher
e
Was
te
Education
50% of all purchases from local food sourcesYear 1 establish sources & 5%Year 2 15% Year 3 25% Year 4 35% Year 5 50%
Niles District 219
Procurement Process
13
Existing vendor
Multiple vendors
Honors current relationshipsVendor may need education
New relationships w/local suppliersDrives competition
Beyond Green: Sustainable Food Partners - 1043 West Grand Avenue, Chicago, IL -
beyondgreenpartners.com
Average Local Procurement for D219 High Schools from September 2011-
February 2012
SurveysYear 1 Create surveys around food service & sustainability for faculty, staff, students, and employees
Years 1 – 5 At the beginning of the strategy period and at each semester-end solicit stakeholder feedback on food service (including menus) & sustainability initiatives through surveys and/or polls
Bureau Valley CUSD340
Sustainable Food Service Matrix
15
Food
Waste
Engagement
Energy & Water
Local Economy
Cost EffectivenessSafety & Sanitation
Sourc
ing
Proce
ssin
g
Procu
rem
ent
Men
u
Desig
nDist
ribut
ion
Kitche
n
Prep. M
eal S
ervi
ce
Dinin
g
Atmos
pher
e
Was
te
Education
Student Feedback at District 340 and 219
16
Beyond Green: Sustainable Food Partners - 1043 West Grand Avenue, Chicago, IL -
beyondgreenpartners.com
Student Feedback at District 340 and 219
Beyond Green: Sustainable Food Partners - 1043 West Grand Avenue, Chicago, IL -
beyondgreenpartners.com
Student Feedback at District 219
Diversion 100% operational wasteDivert waste 20% per year
Niles District 219
Sustainable Food Service Matrix
19
Food
Waste
Engagement
Energy & Water
Local Economy
Cost EffectivenessSafety & Sanitation
Sourc
ing
Proce
ssin
g
Procu
rem
ent
Men
u
Desig
nDist
ribut
ion
Kitche
n
Prep. M
eal S
ervi
ce
Dinin
g
Atmos
pher
e
Was
te
Education
Beyond Green: Sustainable Food Partners - 1043 West Grand Avenue, Chicago, IL -
beyondgreenpartners.com
Waste Diversion
Average Percentage of Total Waste by Weight from January-April 2012 at
Niles North High School
21
Monthly percentages of diverted kitchen waste from January-April 2012
for Niles North H.S.
22
Sustainable Food Service Matrix
23
Food
Waste
Engagement
Energy & Water
Local Economy
Cost EffectivenessSafety & Sanitation
Sourc
ing
Proce
ssin
g
Procu
rem
ent
Men
u
Desig
nDist
ribut
ion
Kitche
n
Prep. M
eal S
ervi
ce
Dinin
g
Atmos
pher
e
Was
te
Education
Staff sustainability training Year 1: D340 establishes sustainability training objectives for foodservice staff
Years 1-5: Within 4 weeks of hiring, foodservice employees must participate in 1 hour of sustainability training which includes food education and cooking from scratch skills Years 1-5: 1 hour of sustainability training/semester
Bureau Valley CUSD340
Education and Engagement
24
Education and Engagement
25
D340's foodservice staff has participated in nearly 50 hours of sustainability training with Beyond Green.
• scratch cooking • reviewing knife
skills • new recipes • Storage
• processing and shipping to satellites
• procurement education
• avoiding waste from single portion servings
Sustainable Food Service Matrix
26
Food
Waste
Engagement
Energy & Water
Local Economy
Cost EffectivenessSafety & Sanitation
Sourc
ing
Proce
ssin
g
Procu
rem
ent
Men
u
Desig
nDist
ribut
ion
Kitche
n
Prep. M
eal S
ervi
ce
Dinin
g
Atmos
pher
e
Was
te
Education
Reduce electricity & natural gas usage by no less than 25%
Year 1: Reduce energy usage intensity (EUI) by 5% , compared to baseline Years 2 through 5: Reduce EUI by a minimum of 25%, compared to baseline, by the end
Niles District 219
Beyond Green: Sustainable Food Partners - 1043 West Grand Avenue, Chicago, IL -
beyondgreenpartners.com
Reduce Electricity and Natural Gas
Kitchen energy usage in kilowatt hours (kWh) at Niles North High School
28
Sustainable Food Service Matrix
29
Food
Waste
Engagement
Energy & Water
Local Economy
Cost EffectivenessSafety & Sanitation
Sourc
ing
Proce
ssin
g
Procu
rem
ent
Men
u
Desig
nDist
ribut
ion
Kitche
n
Prep. M
eal S
ervi
ce
Dinin
g
Atmos
pher
e
Was
te
Education100% of servicewear is reusableYear 1: Establish options of reusable compartment trays and bowls to reduce use of single-portion cupsYears 2-5: 100% of servicewear will be reusable
Bureau Valley CUSD 340
Disposables vs. Reusable Ware
30
Money Saved from Using Reusable Bowls at Bureau Valley District 340
31
Money Saved from Using Reusable Compartment Trays at Bureau Valley
High School
32
Sustainable Food Service Matrix
33
Food
Waste
Engagement
Energy & Water
Local Economy
Cost EffectivenessSafety & Sanitation
Sourc
ing
Proce
ssin
g
Procu
rem
ent
Men
u
Desig
nDist
ribut
ion
Kitche
n
Prep. M
eal S
ervi
ce
Dinin
g
Atmos
pher
e
Was
te
Education Reduce water usage by no less than 30% Year 1: Reduce water usage by 5%, compared to baseline Years 2-5: Reduce water usage by a minimum of 30% compared to baseline by end of year 5
Niles District 219
Beyond Green: Sustainable Food Partners - 1043 West Grand Avenue, Chicago, IL -
beyondgreenpartners.com
Reduce Water Usage
Kitchen water usage in Gallons at Niles North High School
35
Sustainable Food Service Matrix
36
Food
Waste
Engagement
Energy & Water
Local Economy
Cost EffectivenessSafety & Sanitation
Sourc
ing
Proce
ssin
g
Procu
rem
ent
Men
u
Desig
nDist
ribut
ion
Kitche
n
Prep. M
eal S
ervi
ce
Dinin
g
Atmos
pher
e
Was
te
Education
Scratch-CookingIncorporate scratch-cooking into cafeteria’s operations in order to serve only 1 entrée a week of pre-cooked foodYear 1: 3 entrées per week pre-cookedYear 2: 2 entrées per week pre-cookedYear 3: 1 entrée per week pre-cooked
Bureau Valley CUSD340
Bureau Valley School District 340
37
Scratch Cooking Video
District 340 Scratch Cooked Meals
38
Summary
39
∙ Envision∙ Gap Analysis∙ Plan∙ Execution
-Find Efficiencies-Training
∙ Measurement
Quantitative and
QualitativeResults
Beyond Green: Sustainable Food Partners
40
Greg Christian1043 West Grand Avenue, Chicago,
312 275 6801http://beyondgreenpartners.com
Twitter: @BeyondGreen_sfpwww.facebook.com/
BeyondGreenPartners