Name
and
Title:
Sue
DeBlieck,
Farm
to
ISU
Coordinator

Organization:
Iowa
State
University
       
        
       
      ...


Skill
level:
intermediate.





Sue
DeBlieck
has
been
the
coordinator
of
the
local
food
purchasing
program
at
Iowa
State...
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Farm
to
University
Dining
Staff:
Tracking
Purchases
of 
and
Learning
about
Real
Food


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Handout used by Sue DeBlieck, Farm to Iowa State University Coordinator and Erin Gaines, Sustainable Foods Coordinator, Stanford University during the Farm to University Dining Staff workshop.

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Farm
to
University
Dining
Staff:
Tracking
Purchases
of 
and
Learning
about
Real
Food


  1. 1. Name
and
Title:
Sue
DeBlieck,
Farm
to
ISU
Coordinator
 Organization:
Iowa
State
University
 
 
 
 Phone:
515‐294‐2892
 Address:
0145
Friley
Hall
 
 
 
 
 Fax:
515‐294‐4016
 City,
State,
Zip:
Ames,
IA
50012
 
 
 
 
 E‐mail:
susandeb@iastate.edu
 
 Name
and
Title:
Erin
Gaines,
Sustainable
Foods
Coordinator
 Organization:
Stanford
University
 
 
 
 Phone:
805‐680‐4204
 Address:
693
Pampas
Lane
 
 
 
 
 
 City,
State,
Zip:
Stanford,
CA
94305
 
 
 
 E‐mail:
elgaines@stanford.edu
 
 
 Title:
Farm
to
University
Dining
Staff:
Tracking
Purchases
of
and
Learning
about
Real
Food

 
 Real
food
purchasing
programs
are
gaining
from
engaging
staff
in
the
process
of
tracking
and
 learning
about
real
food.

At
Stanford
University,
staff
have
been
involved
in
using
the
Real
Food
 Calculator
to
track
the
purchases
of
real
foods.

Meanwhile
across
the
country
at
Iowa
State
 University,
dining
staff
are
becoming
more
aware
of
the
importance
of
real
food.


 
 As
real
food
purchasing
programs
are
moved
forward
by
institutions
and
students,
dining
staff
 need
to
be
involved
if
they
are
to
change
the
type
of
work
that
they
are
doing.

It
is
important
to
 educate
staff
about
the
importance
of
real
foods
and
also
to
standardize
real
food
so
that
it
can
 be
measured
in
an
institutional
setting.

 
 Two
years
ago
Iowa
State
University’s
dining
services
turned
a
new
page
by
creating
a
program
 to
increase
its
purchases
of
local,
sustainable,
and
organic
food
to
35
percent
($2.1
million)
by
 2012.
When
the
Farm
to
ISU
program
began,
it
had
great
support
from
the
ISU
Dining
Director,
 farmer
organizations,
and
sustainable
agriculture
researchers,
but
it
had
little
backing
from
the
 ISU
Dining
staff.

In
August
2008
the
level
of
interest
and
understanding
in
regards
to
the
 program
were
analyzed
through
a
survey
of
ISU
Dining
staff.
Based
on
the
results
of
the
 evaluations,
a
program
of
learning
activities
was
developed.

The
staff
were
surveyed
for
a
 second
time
in
January
2009
to
evaluate
how
the
program
changed
their
perceptions
of
Farm
to
 ISU.


 
 The
Real
Food
Challenge,
a
national
student‐led
campaign
for
a
just
and
sustainable
food
 system,
has
a
goal
to
redirect
20
percent
of
food
purchased
by
colleges
and
universities
 (currently
4
billion
dollars)
towards
real
food
by
2020.
But
how
do
we
define
and
standardize
 real
food
in
an
institutional
setting?
The
Real
Food
Calculator
is
the
tool
we
have
developed
to
 define
“real
food”.
It
includes
four
categories
to
evaluate
a
food
item,
each
with
detailed
 metrics:
Local
&
Community
Based,
Fair,
Ecologically
Sound
and
Humane.

In
this
interactive
 session,
we
will
explain
the
history
and
development
of
the
Calculator,
where
and
how
it
is
 currently
being
used,
and
solicit
feedback
on
its
content
and
further
implementation.

 
 Participants
will
benefit
from
this
session
by:
1)
learning
about
ways
that
dining
staff
can
be
 involved
in
farm
to
cafeteria
programs,
2)
reflect
on
how
this
involvement
has
impacted
dining
 staff
and
the
implications
for
farm
to
cafeteria
programs,
and
3)
find
out
about
the
Real
Food
 Calculator
and
discuss
the
implications
of
standardizing
real
food
 
 Audio‐visual
needs:
projector
&
laptop

  2. 2. 
 Skill
level:
intermediate.


 
 Sue
DeBlieck
has
been
the
coordinator
of
the
local
food
purchasing
program
at
Iowa
State
 University,
Farm
to
ISU,
since
it
began
in
March
2007.
DeBlieck
has
her
BS
in
Community
and
 Regional
Planning
from
ISU
and
is
currently
finishing
a
Masters
degree
in
Sustainable
Agriculture
 there.

She
is
the
Midwest
Organizer
for
the
Real
Food
Challenge.
 
 Erin
Gaines
graduated
in
June
2007
from
Stanford
with
a
B.S.
in
Earth
Systems.
She
now
works
 as
the
Sustainable
Foods
Coordinator
with
Stanford
Dining,
a
position
she
helped
create
while
 an
undergrad
at
Stanford.
Erin
is
currently
working
with
the
Real
Food
Challenge
to
develop
the
 Real
Food
Calculator,
which
will
define
and
standardize
the
meaning
of
“real”
and
“sustainable”
 food
for
institutions.

 


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