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UMass Dining
For Enhancing Your Business
Power of Sustainability and Permaculture
Meghan Little William Tripper O’Mara
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UMass Dining One of the largest (2nd), comprehensive food service programs in
the country
17,000 students on meal plans
99% of students living on campus have a meal plan
(+3000 off-campus students)
Serves over 40,000 meals daily
Self-supporting and operated by Auxiliary Enterprises
Employs 685 FTEs and 1500 students
15 Chefs and 1 Dietitian
One of the most talked about dining programs
in the nation
Award winning for its innovative and quality programs and the Princeton Review placed UMass in the Best Campus Food category 2012
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Mission Statement
The Mission of UMass Dining Services is to contribute to the campus life experience by providing a variety of healthy and flavorful meals featuring local, regional and world cuisine in a sustainable and environmentally conscious manner.
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Importance of Sustainability
Sustainability is a growing trend
Reduce your ecological footprint
• Now & in the Future
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UMass Student Surveys
UMass Dining Services does not need to persuade students to
eat healthier, and more sustainably
• 84% of students support the purchasing of local food
• 95% of students state healthy, sustainable options are important
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UMass Dining Supports Sustainability on Campus
Purchased 27% of our produce from local farmers in 2012
Purchased 11% of our products from local industry in 2011
Compost our food waste and recycle in our operations
Serve only sustainable seafood in accordance with Seafood WATCH guidelines
Serve 100% local, cage-free eggs
Use of biodegradable packaging
Offer options for Fair Trade, shade grown and organic coffees
Distributed reusable bags and water bottles for Grab ‘n’ Go dining
Permaculture Initiative including gardens at 3 Dining Commons
(OS1) Green Certified Cleaning Program
Trayless dining to reduce food waste
Educating students about combating food waste
Educating students about sustainable food production
Support on-campus Student Farmers’ Market
Creation and growth of Sustainability Office
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Local Produce
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Local Produce
Supporting local, small-scale farming
Saving money
Less transportation needed
Building friendly, supportive networks with local farmers and suppliers
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Czajkowski Farms
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Short Growing Season
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Season Extension Experiments
Flash Freezing
-broccoli, carrots,
hardy vegetables
Aquaponics
- growing fresh lettuce
locally year-round
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UMass Dining Supports Sustainability on Campus
Purchased 27% of our produce from local farmers in 2012
Purchased 11% of our products from local industry in 2011
Compost our food waste and recycle in our operations
Serve only sustainable seafood in accordance with Seafood WATCH guidelines
Serve 100% local, cage-free eggs
Use of biodegradable packaging
Offer options for Fair Trade, shade grown and organic coffees
Distributed reusable bags and water bottles for Grab ‘n’ Go dining
Permaculture Initiative including gardens at 3 Dining Commons
(OS1) Green Certified Cleaning Program
Trayless dining to reduce food waste
Educating students about combating food waste
Educating students about sustainable food production
Support on-campus Student Farmers’ Market
Creation and growth of Sustainability Office
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Composting Food Waste
Today: All pre/post consumer waste is composted
Food waste sent to New England Small Farming Institute
Turned into compost
Valuable resource to be sold
Cost: $48/ton vs $90/ton for landfill
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Reducing Waste from the Source
UMass Goes Trayless LeanPath
Reduced Waste by 30%
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Food Waste Reduction
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UMass Dining Supports Sustainability on Campus
Purchased 27% of our produce from local farmers in 2012
Purchased 11% of our products from local industry in 2011
Compost our food waste and recycle in our operations
Serve only sustainable seafood in accordance with Seafood WATCH guidelines
Serve 100% local, certified organic, cage-free eggs
Use of biodegradable packaging
Offer options for Fair Trade, shade grown and organic coffees
Distributed reusable bags and water bottles for Grab ‘n’ Go dining
Permaculture Initiative including gardens at 3 Dining Commons
(OS1) Green Certified Cleaning Program
Trayless dining to reduce food waste
Educating students about combating food waste
Educating students about sustainable food production
Support on-campus Student Farmers’ Market
Creation and growth of Sustainability Office
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Cage-Free, Organic Eggs
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Boon to Business
Just the facts:
• Since 1999 student participation in university meal plan has doubled (8,300 to 17,500 enrolled.)
• Revenues increased from $28 to $80 million
• Listening to student demands customer satisfaction/loyalty
• 5.2 9.2
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Sustainable Goal Setting:
Short Term:
• 20% “Real Food” by 2020 as per the Real Food Challenge
• Sustainably Grown, Local, Humanely Raised, Fair Trade
Long Term:
• Carbon-neutral food system
• Net-zero waste
• 100% Local food
• Culture-Shift “Sustainable Campus Culture”
• holistically sustainable campus-body
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Sustainability
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Permaculture: Design tool for creating regenerative systems (social, ecological, economic) that meet human needs while increasing ecosystem health.
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Permaculture and UMass Dining
UMass Amherst Permaculture
• An award-winning program that educates the campus and local community by creating edible, ecological, and self-sustaining landscapes that provide food to our dining commons.
• UMass Dining began its commitment to transforming the campus community by regenerating conventional grass lawns across the campus into permaculture food gardens that provide service-learning and community building opportunities to students and staff.
Replicable Model for other campuses, businesses, town residents and city/town planners
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UMass Permaculture
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UMass Permaculture Committee
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UMass Permaculture- Fall 2010
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UMass Permaculture- Fall 2010
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Franklin Garden Fall 2010-Spring 2011
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UMass Permaculture
Involves over 1500 volunteers • Including 300 local youths (K-12 schools and Big Brothers Big
Sisters)
Done with very little start-up costs
Gives students academic credit • Hands-on sustainability education, during all seasons
Supplies UMass Dining local sustainable foods
• 1500 plants (150 different species) on a ¼ acre
• Fruit trees, nuts, berry bushes, vegetables, herbs, insect-attracting flowers, soil-builders, perennial vegetables (asparagus, arugula, etc.)
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Integrate rather than segregate: Companion Planting, Use and value diversity: Stacking and Multiple Functions Observe and interact/valuing feedback: winding diagonal pathways
Permaculture Principles at Work
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Companion Planting
Plants help each other with…
• Nutrients: Tomatoes and basil
• Pests: Marigolds or nasturtiums
• Pollination: Tea herbs
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Perennial Polyculture – Multiple Functions
Multifunctional plants in beneficial
relationships
• Nitrogen fixers • Ground covers • Edible leaves, fruits, shoots, roots • Dynamic accumulators • Aromatic pest confusers
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Stacking
Layering plants with different heights and sun
requirements to maximize production
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Observation, Valuing Feedback
Pathways following observed movement
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Regenerating Land and Community
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Franklin Dining Commons
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Worcester Herb Garden
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Berkshire Dining Commons
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UMass Chancellor’s Garden
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Permaculture: It’s HOT
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UMass 1st place in White House Champions of Change
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Permaculture Your Campus (PYC) is a working conference
that provides the education and necessary tools to implement a successful permaculture initiative on your college, university, or school campus.
Permaculture Conference
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Permaculture Your Campus Conference 2013
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Permaculture Your Campus Conference 2013
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What Can You Do?
Utilize resources around you:
• Free knowledge and labor
• Academic credit
• Abundant resources: compost, newspaper, wood chips
• Set sustainability as a foundation for your business
• Attend the Permaculture Your
Campus Conference 2014
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Permaculture Business Model
“A true permaculture enterprise has to be truly ethical, both in its processes, its internal behavior, and what it offers. While placing
ethics at the top of an enterprises’ priorities is not yet
common in small business circles, it is the only way to
create and sustain truly right livelihoods, ensure fair share, and create a future containing
regenerative economies.”
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Sustainability Model
Awards Grants Food
Cost
Savings
Farmers
Market
Waste
Savings
Local
Food
Community
Engagement
Carbon
Offsets
Food
Security
Ecological
Diversity
Service
Learning Green
Visibility
intangible
benefits
tangible
benefits
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B Corporations
Today, there is a growing community of more than 760 Certified B Corps from 27 countries and 60 industries working together toward 1 unifying goal: to redefine success in business
B Corp certification is to sustainable business what Fair Trade certification is to coffee or USDA Organic certification is to milk.
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Thank you!
Contact:
Follow us on Facebook:
UMass Amherst Permaculture
Twitter: umasspermacultr