Upload
cory-lee
View
217
Download
2
Tags:
Embed Size (px)
Citation preview
UNIVERSITY OF MASSACHUSETTS AMHERST
The UMass Healthy and Sustainable Food SystemKen Toong, Executive Director, UMass Auxiliary, [email protected] Rachel Dutton, Sustainability Manager, UMass Auxiliary, [email protected]
www.LocalUMass.com
Presentation Outline
Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us
Presentation Outline
Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us
Welcome to the Award Winning UMass Dining
By the Numbers
Largest foodservice program in the country
Serves over 45,000 meals daily 17,000+ students on meal plans 95% of students living on campus
have a meal plan (+4000 off-campus students)
One of the most awarded dining programs (8 sustainability awards in 2012) in the nation
Independently operated and self-supporting
UMass Amherst Dining
The mission of UMass Dining Services is to contribute to the campus life experience by
producing a variety of healthy and flavorful meals featuring local, regional, and world cuisine in a
sustainable and environmentally conscious manner
What’s happened at UMass in 14 years
Revenues grew from 28 million to over 80 million Revenue growth is 10% per year Meal plan participation increased from 8,300 to 17,000 Customer satisfaction ratings increased from 5.2 to 8.65 From a straight-line serving to multi-concept From all-American food to world cuisines Special events weekly rather than monthly Buy 30% produce locally One of the most talked about dining programs in the nation
Survey Results– Spring 14
6.5
6.75
7
7.25
7.5
7.75
8
8.25
8.5
8.75
9
9.25
9.5
Taste of Food Selection of Food Visual Apperanceof Food
Overall Quality
2010
2011
2012
2013
2014
Why Local?Because We’re Part of the Education
Our volume can have an impact Support local, regional New
England economy Allows for better quality control High demand – time horizon
factor: Now Feel-good factor: Immediate Sustainable seafood & plant-
based proteins Healthier for students and
community
An Exciting Announcement!
UMass Amherst’s Hampshire Dining Commons is the first campus eatery to obtain LEED Gold
status on a major renovation.
Presentation Outline
Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us
The UMass Permaculture Initiative
WHAT IS IT: A unique and cutting-edge sustainability program that converts underused grass lawns on the campus into edible, low-maintenance, and easily replicable gardens.
• 5 on-campus demonstration gardens• Involving thousands of students and
community members• Host annual sustainability conference• Workshops, demonstrations, work day
events• Winner 8 of national awards since 2012• Fundraised over $100,000 since 2012
through grants, awards, events, and crowd-funding
Campus Champions of Change 2012
2013 UMass Signs Real Food Campus Commitment
What is Real Food?
Community-based
Humanely-raised
Fair Trade
Ecologically-Sound
2013 UMass Signs Real Food Campus Commitment
Largest signer in the country 20% Real Food by 2020 Current: ~10% Real Food (FY14) Over $1 million on local food spent each year Sustainable Seafood Organic / fair trade coffee Cage-free, local eggs
UMass Healthy & Sustainable Food System Initiative
The UMass Healthy and Sustainable Food System initiative converts one of UMass Amherst's on-campus dining halls into a premier campus eatery dedicated to
sustainability, health, and wellness and provides a defensible and cost-effective example for all campuses
to emulate.
• Shift UMass Dining purchasing
• Transform Hampshire Dining Commons
• Create a “How-to” guide
• Teach our model
UMass Healthy & Sustainable Food System Initiative
Sample – Summer Implementation Plan
Local Item Commitment
Beef Local beef served in Hampshire Dining Commons by Sept 2014; and local beef served in all 4 DCs by spring 2015
Chicken Local rotisserie chicken in Hampshire Dining Commons by fall 2014; slow phase-in afterwards to increase local chicken
Fish Underutilized / local fish recipes to be incorporated into rotating menu cycle at all 4 dining commons by Sept 2014 (Chef de cuisine will prepare several menu items this summer)
Milk Regional / local milk in Hampshire Dining Commons by Sept 2014
Oats New England granola in all 4 dining commons by spring 2015 (our most popular cereal item)
Apples Effective immediately, source local & regional apples all year round
Pork Source local pork by spring 2015 in Hampshire Dining commons
Spring Rolls Ask our vendor to commit to at least 50% local ingredients by fall 2014
Farm to Institution New England
Community in Supporting Agriculture
(CISA)
MA Farm to School UMass Ag Extension
Alternative Waste Management
Compost 100% in Dining Commons
Compostable to-go containers Trayless dining Food Recovery Network LeanPath pre-consumer waste
reduction Recycle waste oil Support community anaerobic
digestion facility = (Waste Energy!)
Awards and Publications (Recent)
Presentation Outline
Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us
Affordability Audit your food waste, then do something about it!
• In 2013, we saved over $350,000 by avoiding pre-consumer food waste.
• Smart design in your dining halls reduces post-consumer waste.
If you have the volume, buy direct. Reduce red meat.
• And animal protein in general. It’s healthier and less expensive.
Pay attention to market demand.
• In our case, less market demand for medium size eggs = cheaper
• Underutilized fish saves up to 25% compared with more popular varieties
(Note: creative menu design is key!).
Share your story.
• Word gets out, and food sustainability projects are exciting! UMass Dining
fundraised over $600,000 since 2012 to support our sustainability work.
Affordability Recipe design using underutilized meat cuts
• Such as chicken legs and thighs = cheaper
• Good recipe design can compete with conventional cutlets
Use seconds
• Using bones to make stock, leftovers to make stew..
Small Plate, Big Flavor
• A mentality that favors quality over quantity
• Less waste
Presentation Outline
Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us
(Some) Best Practices On a campus? Sign the Real Food Campus Commitment.
• Uses third party certifications = trustworthy, provides clear guidelines
and goals
Create a planning team that meets regularly.
• More personal investment, accountability, and diversity of ideas. This
work takes some creativity!
Don’t go it alone – Seek outside funding. Education and organizational culture shift should be among your
sustainability program’s core values.
• Educate and engage dining staff
• Invite students to participate / give feedback on program ideas
Adjust your Standard Operating Procedures (SOP) to include local and sustainable.
Incorporate local and sustainability goals into your vendor contracts.
Presentation Outline
Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us
Vision
Food Solution New England: 50% Local Food by 2060
Real Food Campus Commitment: 20% Real Food by 2020
Grass fed beef Significant waste reduction Our own processing facilities Energy conservation More robust conservation measures (water –
auto shut off, low flow flush, etc.)
Presentation Outline
Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us
Official Local, Healthy UMass Updates at
www.LocalUMass.com
For All Else..Visit us at www.umassdining.com
UMass Chef Culinary ConferenceJune 2015 – The Chef Culinary Conference aims to
accelerate foodservice concepts into the next generation - one that embraces health, sustainability,
and food ethics, to meet the increasing diversity of consumer preferences.
Thank you!
www.LocalUMass.com