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<ul><li>Shades of Green </li></ul><ul><li>How to Keep Your Commitment to being Green </li></ul><ul><li>Washington Environm...
Defining Sustainable Food <ul><li>Environmental </li></ul><ul><li>Community – Local economy </li></ul><ul><li>Social Conce...
Defining Sustainable Food <ul><li>Sustainable –  Webster : </li></ul><ul><ul><li>“ Using a resource so that the resource i...
Defining Sustainable Food <ul><li>Sustainable Food: </li></ul><ul><ul><li>“ Producing and consuming food that supports the...
Break it Down <ul><li>Categories to focus on </li></ul><ul><ul><li>Keep it simple  </li></ul></ul><ul><ul><li>5 legs of a ...
The Five Categories  of Focus <ul><li>Food & Products </li></ul><ul><li>Facilities </li></ul><ul><li>Community </li></ul><...
1. Food & Products <ul><li>Food & Supplies </li></ul><ul><li>Packaging </li></ul><ul><li>Where, who, how…  </li></ul>
2. Facilities <ul><li>Equipment </li></ul><ul><li>Infrastructure </li></ul><ul><li>Resources </li></ul><ul><ul><li>Energy ...
3. Community  <ul><li>Staff & Management </li></ul><ul><li>Customers </li></ul><ul><li>Administration </li></ul><ul><li>Ex...
4. Communication <ul><li>Education / Training </li></ul><ul><li>Marketing / Merchandizing  </li></ul><ul><li>Collaboration...
5. Fiscal Responsibility <ul><li>Balanced!  </li></ul><ul><li>Invest to save </li></ul>
The Four Levels  of Involvement <ul><li>Level 1-Low Hanging Fruit </li></ul><ul><li>Low cost, easy implementation </li></u...
Guideline Sample of Levels <ul><li>Category: Food & Products </li></ul>SUB-CATEGORY : FOOD   AVERAGE RATING:  2     Action...
<ul><li>Shades of Green </li></ul><ul><li>How to Keep Your Commitment to being Green </li></ul><ul><li>Washington Environm...
<ul><li>Sustainable Food Systems, LLC </li></ul><ul><li>“ Making the world a better place through better food.” </li></ul>...
Sustainable Food Systems, LLC <ul><li>Levels of our Service Menu </li></ul><ul><ul><li>Identification & Planning </li></ul...
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Shades of Green – Washington Environmental Council ( WEC Lecture)

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John Turenne of Sustainable Food Systems shares the simplicities and processes of food services commitment to sustainability to a group of invested stakeholders.

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  • Intro slide
  • Stop and think about the basic definition of the term ‘sustainable’. If it is said to be something so critical to survival, you can imagine the importance of something as basic as the food we eat. It is pretty important, don’t you think, when we can say that the way we’re producing food today now has the power to impact our planet and ourselves in a negative way?! When we begin to comprehend this alarming fact, we cannot help but understand and commit to the fact that something must be done . And done soon.
  • Stop and think about the basic definition of the term ‘sustainable’. If it is said to be something so critical to survival, you can imagine the importance of something as basic as the food we eat. It is pretty important, don’t you think, when we can say that the way we’re producing food today now has the power to impact our planet and ourselves in a negative way?! When we begin to comprehend this alarming fact, we cannot help but understand and commit to the fact that something must be done . And done soon.
  • Stop and think about the basic definition of the term ‘sustainable’. If it is said to be something so critical to survival, you can imagine the importance of something as basic as the food we eat. It is pretty important, don’t you think, when we can say that the way we’re producing food today now has the power to impact our planet and ourselves in a negative way?! When we begin to comprehend this alarming fact, we cannot help but understand and commit to the fact that something must be done . And done soon.
  • Intro slide
  • Intro slide
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  • Sustainable Food Systems offers consulting services that help return simplicity and quality to your existing food service program with better control over your ingredients, menus, recipes and costs.
  • Your food service can become healthier for the community you serve, the environment you live in, and your financial bottom line. We offer a three-fold service: •• Identification and Planning We identify opportunities for implementing simple, sustainable changes based on your food system, needs and clientele to create a realistic action plan. •• Implementation We implement the agreed upon action plan through education, recipe and menu development, staff support, and linkages with local food producers. •• Assessment and Support We periodically assess the impact of changes through consumer feedback, community impact, and financial performance. We then recommend ways to enhance your action plan to ensure continued sustainable growth. Sustainable Food Systems helps institutions and organizations incorporate practices that value and care for the earth, local food producers and food in their dining programs. Food produced and prepared in sustainable ways strengthens our local communities and economies. Let us help you deliver food better.
  • Transcript of "Shades of Green – Washington Environmental Council ( WEC Lecture)"

    1. 1. <ul><li>Shades of Green </li></ul><ul><li>How to Keep Your Commitment to being Green </li></ul><ul><li>Washington Environmental Council </li></ul><ul><li>November 12, 2009 </li></ul><ul><li>John Turenne </li></ul><ul><li>Sustainable Food Systems </li></ul><ul><li>www.sustainablefoodsystems.com </li></ul>
    2. 2. Defining Sustainable Food <ul><li>Environmental </li></ul><ul><li>Community – Local economy </li></ul><ul><li>Social Concerns </li></ul><ul><li>Health & Wellbeing </li></ul>
    3. 3. Defining Sustainable Food <ul><li>Sustainable – Webster : </li></ul><ul><ul><li>“ Using a resource so that the resource is not depleted or permanently damaged </li></ul></ul><ul><li>Sustainable Development </li></ul><ul><ul><li>Development that meets the needs of the present without compromising future generations to meet their own needs. </li></ul></ul>
    4. 4. Defining Sustainable Food <ul><li>Sustainable Food: </li></ul><ul><ul><li>“ Producing and consuming food that supports the continuous well being of our planet and ourselves.” </li></ul></ul>
    5. 5. Break it Down <ul><li>Categories to focus on </li></ul><ul><ul><li>Keep it simple </li></ul></ul><ul><ul><li>5 legs of a ‘sustainable stool’ </li></ul></ul><ul><li>Levels to achieve </li></ul><ul><ul><li>Beginner to expert </li></ul></ul>
    6. 6. The Five Categories of Focus <ul><li>Food & Products </li></ul><ul><li>Facilities </li></ul><ul><li>Community </li></ul><ul><li>Communication </li></ul><ul><li>Fiscal Responsibility </li></ul>
    7. 7. 1. Food & Products <ul><li>Food & Supplies </li></ul><ul><li>Packaging </li></ul><ul><li>Where, who, how… </li></ul>
    8. 8. 2. Facilities <ul><li>Equipment </li></ul><ul><li>Infrastructure </li></ul><ul><li>Resources </li></ul><ul><ul><li>Energy & Water </li></ul></ul><ul><li>Waste </li></ul>
    9. 9. 3. Community <ul><li>Staff & Management </li></ul><ul><li>Customers </li></ul><ul><li>Administration </li></ul><ul><li>External Community </li></ul>
    10. 10. 4. Communication <ul><li>Education / Training </li></ul><ul><li>Marketing / Merchandizing </li></ul><ul><li>Collaboration </li></ul>
    11. 11. 5. Fiscal Responsibility <ul><li>Balanced! </li></ul><ul><li>Invest to save </li></ul>
    12. 12. The Four Levels of Involvement <ul><li>Level 1-Low Hanging Fruit </li></ul><ul><li>Low cost, easy implementation </li></ul><ul><li>Level 2-Committed to Sustainability </li></ul><ul><li>Requires policy and behavioral changes, some investment </li></ul><ul><li>Level 3-Leading The Way </li></ul><ul><li>Top down commitment, sustainability is part of strategic plan, moderate investments </li></ul><ul><li>Level 4-Global Statement </li></ul><ul><li>Your own experts, An example for us all to follow! </li></ul>
    13. 13. Guideline Sample of Levels <ul><li>Category: Food & Products </li></ul>SUB-CATEGORY : FOOD   AVERAGE RATING: 2     Action Rating Level 1 Level 2 Level 3 Level 4 Comments Utilizing Seasonal Ingredients 1 Does not utilize seasonal ingredients. Serves some seasonal foods on occasion or when it is convenient. Makes a concerted effort to use seasonal ingredients. Primarily all food is served only when it is in season. Practices putting food up for future use. Utilizing Whole Ingredients 2 Very little, if any cooking from scratch with whole ingredients. Cooks from scratch and uses whole ingredients on occasion or when it is convenient. Makes a concerted effort to cook from scratch with whole ingredients. Virtually all recipes & menus are cooked from scratch using whole ingredients. Purchasing Local Products 3 Does not purchase local foods or products by design. Using local foods on occasion or when it is convenient. Makes a concerted effort to purchase Local ingredients. Use significant amounts of local foods directly from farmers. Purchasing Sustainably Produced & Fair Trade Ingredients 2 Does not purchase sustainably produced products. Purchases sustainably produced foods on occasion or when it is convenient. Makes a concerted effort to purchase sustainably Produced products. Uses primarily Sustainably produced products in as many areas as possible.
    14. 14. <ul><li>Shades of Green </li></ul><ul><li>How to Keep Your Commitment to being Green </li></ul><ul><li>Washington Environmental Council </li></ul><ul><li>November 12, 2009 </li></ul><ul><li>John Turenne </li></ul><ul><li>Sustainable Food Systems </li></ul><ul><li>www.sustainablefoodsystems.com </li></ul>
    15. 15. <ul><li>Sustainable Food Systems, LLC </li></ul><ul><li>“ Making the world a better place through better food.” </li></ul><ul><li>Consultants With a Revolutionary Perspective </li></ul><ul><li>on Food Service </li></ul>203-294-9683 www.sustainablefoodsystems.com
    16. 16. Sustainable Food Systems, LLC <ul><li>Levels of our Service Menu </li></ul><ul><ul><li>Identification & Planning </li></ul></ul><ul><ul><li>Implementation </li></ul></ul><ul><ul><li>Assessment and Support </li></ul></ul>203-294-9683 www.sustainablefoodsystems.com
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