Lean, Green, and Clean: Environmental Practices in Collegiate Foodservice

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  • Lean, Green, and Clean: Environmental Practices in Collegiate Foodservice

    1. 1. Lean, Green, and Clean: Environmental Practices in Collegiate Foodservice NRA Show 2008
    2. 2. Lean, Green, and Clean: Environmental Practices in Collegiate Foodservice <ul><li>Shawn LaPean, Director of Cal Dining, University of California – Berkeley </li></ul><ul><li>Lester Prue, Unit Manager and Executive Chef, Bowdoin College </li></ul><ul><li>Diane Hardy, Director of Food and Auxiliary Services, University of Richmond </li></ul><ul><li>Rafi Taherian, Executive Director, Yale Dining Services, Yale University </li></ul><ul><li>David Annis, NACUFS President and Executive Director of Food Service, University of Oklahoma </li></ul>
    3. 3. Social Responsibility: the Business Case Shawn LaPean Director, Cal Dining University of California-Berkeley
    4. 4. <ul><li>46+ mm annual revenue </li></ul><ul><li>4 Residential dining commons </li></ul><ul><ul><li>All you can eat, late night a la carte </li></ul></ul><ul><ul><li>Cal Club - online grocery </li></ul></ul><ul><ul><li>Late night dining-2am. </li></ul></ul><ul><li>8 Retail locations (soon to be 10) </li></ul><ul><li>Lawrence Berkeley Lab-Cal Dining’s B&I </li></ul><ul><li>Catering </li></ul><ul><ul><li>Boxed breakfast/lunch delivery </li></ul></ul><ul><ul><li>Clark Kerr Campus </li></ul></ul><ul><li>Child Care - 5 facilities </li></ul><ul><li>Summer Conferences </li></ul>Overview
    5. 5. <ul><li>Serve 27,000 customers </li></ul><ul><li>Serve 5 million transactions per year </li></ul><ul><li>6000 required meal plans </li></ul><ul><li>2366 choice meal plans </li></ul><ul><li>Staff </li></ul><ul><ul><li>282 full time </li></ul></ul><ul><ul><li>100 part time </li></ul></ul><ul><ul><li>200 students </li></ul></ul>Overview, cont.
    6. 6. <ul><li>Taste and flavor in high volume </li></ul><ul><ul><li>Authentic regional/ethnic flavor </li></ul></ul><ul><ul><li>Vegetarian/vegan flavor profile </li></ul></ul><ul><li>Wellness </li></ul><ul><ul><li>Modeling the behavior </li></ul></ul><ul><li>Environmental Sustainability </li></ul><ul><ul><li>Leaving the earth better than they found it </li></ul></ul>College Food Service Trends
    7. 7. <ul><li>6 new executive chefs </li></ul><ul><ul><li>Seasonal menus </li></ul></ul><ul><li>Nutrition sociologist </li></ul><ul><ul><li>Information, education, outreach </li></ul></ul><ul><li>Social Responsibility </li></ul><ul><ul><li>Organic certification </li></ul></ul><ul><ul><ul><li>First campus in the nation </li></ul></ul></ul><ul><ul><li>Green business practices </li></ul></ul><ul><ul><ul><li>First green buildings on Cal’s campus </li></ul></ul></ul>What we did about the trends
    8. 8. <ul><li>LOHAS </li></ul><ul><ul><li>L ifestyle </li></ul></ul><ul><ul><li>O f </li></ul></ul><ul><ul><li>H ealth </li></ul></ul><ul><ul><li>A nd </li></ul></ul><ul><ul><li>S ustainability </li></ul></ul>
    9. 9. Social Responsibility <ul><li>Customer-focused changes </li></ul><ul><li>Educate customers on efforts </li></ul><ul><li>Customer attitude shift </li></ul><ul><ul><li>Student groups </li></ul></ul><ul><ul><ul><li>Nutrition, environmental, business </li></ul></ul></ul><ul><ul><ul><li>Vegan/animal rights </li></ul></ul></ul><ul><ul><ul><li>Environmental interests </li></ul></ul></ul><ul><ul><li>“ Who can we thank?” </li></ul></ul>
    10. 10. Green Certification <ul><li>Crossroads was the first building on UC Berkeley’s campus to be green business certified </li></ul><ul><li>“ Berkeley,” along with the growing interest in green – right place at the right time </li></ul><ul><li>“ Green is the New Black” NY Times, May 06 </li></ul><ul><li>National and local publicity </li></ul><ul><li>Students at other colleges e-mailed us </li></ul><ul><li>All four dining halls certified, expanding to LBNL and retail </li></ul>
    11. 11. <ul><li>Integrity was key </li></ul><ul><li>Unknown territory </li></ul><ul><li>Expanding education beyond the classroom </li></ul><ul><li>Third-party standard adherence </li></ul><ul><li>National and local publicity </li></ul><ul><li>All four dining halls certified </li></ul><ul><li>Other organic </li></ul><ul><ul><li>Organic (cage-free) eggs </li></ul></ul><ul><ul><li>Organic soy milk, peanut butter </li></ul></ul><ul><ul><li>Organic groceries </li></ul></ul>Organic Certification
    12. 12. <ul><li>Composting (pre and post) </li></ul><ul><li>Biodegradable containers </li></ul><ul><li>Marketing collaterals- recycled paper & soy inks, transition to web only </li></ul><ul><li>Aggressive recycling </li></ul><ul><li>Biodegradable cleaning supplies </li></ul><ul><li>“ Natural” items in retail & online grocery </li></ul><ul><li>Bio-diesel-Blu Sky </li></ul><ul><li>Fair trade as a minimum standard </li></ul><ul><li>Donate food to local shelters </li></ul><ul><li>Eat the World/Save the Earth (peer-to-peer food waste education) </li></ul><ul><li>Made-in-USA uniforms </li></ul><ul><li>Living wage </li></ul><ul><li>WorkFit </li></ul>Other Socially Responsible Practices
    13. 13. Five Years of Results <ul><li>Revenue - 24mm to 46+ mm </li></ul><ul><li>Meals served-1.9 mm to 5 mm </li></ul><ul><li>Optional meal plans-399 to 2,366 </li></ul><ul><li>No full service catering to 2mm in sales this fiscal year </li></ul><ul><li>Customer satisfaction risen by 30%(NACUFS) </li></ul><ul><li>5 th most popular web site at UCB </li></ul><ul><li>Ivy Award!! </li></ul>
    14. 14. Thank you!
    15. 15. Bowdoin College Brunswick, Maine
    16. 16. Sustainable Commitment
    17. 17. Student Involvement
    18. 18. Collaborative Effort
    19. 19. Positive Attitude
    20. 20. Sustainable Results
    21. 21. <ul><li>From Construction to Operations </li></ul><ul><li>GOING GREEN </li></ul><ul><li>ONE STEP </li></ul><ul><li>AT A TIME! </li></ul>
    22. 22. <ul><li>Private, highly selective liberal arts university </li></ul><ul><li>Ranked one of the best liberal arts universities in the nation by U.S. News & World Report </li></ul><ul><li>2,795 undergraduate students (51 percent women, 12 percent underrepresented minorities) </li></ul><ul><li>653 master’s and professional students (excluding the School of Continuing Studies) </li></ul><ul><li>635 part-time and 242 full-time continuing studies students </li></ul>UNIVERSITY OF RICHMOND
    23. 23. UR Dining Services <ul><li>Self-operated </li></ul><ul><li>Total annual revenue: Approximately $11 million </li></ul><ul><li>Meal plan holders: 2,673 </li></ul><ul><li>Residential & retail dining plus catering and conference services </li></ul>
    24. 24. Heilman Center Goals <ul><li>Contemporary design, Leeds certification eligible </li></ul><ul><li>Maximum open space </li></ul><ul><li>Centralized catering production </li></ul><ul><li>Energy efficient, state of the art equipment </li></ul><ul><li>LCD menu screens </li></ul><ul><li>Display, real-time food preparation </li></ul><ul><li>Combination served and self- serve </li></ul><ul><li>C-Store expansion, Admin Offices & Post Office </li></ul>
    25. 26. Heilman’s Green Design Features
    26. 27. The Intelli-Hood® System
    27. 35. University of Richmond Dining Services Sustainability Position <ul><li>T he National Round Table on the Environment and the Economy (NRTEE) defines sustainability as “principles that seek to establish a dynamic balance between economic, environmental and social priorities, and to improve or maintain human and ecosystem well-being together, both now and into the long-term, locally and globally.” </li></ul><ul><li>University Dining Services Mission Statement </li></ul><ul><li>University of Richmond Dining Services is committed to providing each and every individual with exemplary service, outstanding quality food, with passion and commitment to excellence . </li></ul><ul><li>In keeping with our mission, we are committed to our community and to the environment. </li></ul><ul><li>We strive to discourage unnecessary waste and to efficiently use resources </li></ul>
    28. 39. GREEN PROGRAMMING No Tray for a Day- April 22
    29. 40. Sustainability & Food Purchasing Tagan Engel, YSFP Rafi Taherian, YUDS
    30. 41. Our Setting <ul><li>Founded in 1701 as the Collegiate School; it moved to New Haven in 1716 and was renamed Yale College in 1718. </li></ul><ul><li>An urban campus of 310 acres directly in downtown New Haven, a city of over 130,000. </li></ul><ul><li>Yale University is composed of: </li></ul><ul><ul><li>Yale College, </li></ul></ul><ul><ul><li>The Graduate School of Arts & Sciences </li></ul></ul><ul><ul><li>13 professional schools. </li></ul></ul>
    31. 42. <ul><li>11,400 students, slightly more than half are graduate students. </li></ul><ul><li>All 50 states and 108 countries are represented; approximately 16% of our students are international. </li></ul><ul><li>An organized dining program began in 1718 with the establishment of the first Commons. </li></ul>Our Setting
    32. 43. Residential Dining <ul><li>The heart of the University is Yale College, the undergraduate colleges </li></ul><ul><li>12 separate communities of approximately 400 students </li></ul><ul><ul><li>Planning for 2 new colleges is currently underway </li></ul></ul><ul><li>Each one has its own unique dining hall. Styles range from New England Colonial to High Victorian Gothic, from Moorish Revival to contemporary. </li></ul><ul><li>The Hall of Graduate Studies serves 160 Graduate School of Arts & Sciences residents, most of whom are international. Their menu is unique. </li></ul><ul><li>Commons Dining Hall, opened in 1901, is our largest dining hall, serving about 3000 customers a day. </li></ul>
    33. 44. <ul><li>The Guide and the basics! </li></ul><ul><li>“ Sine Qua Non” </li></ul><ul><li>“ Communication is to sustainability what Location is to real estate” </li></ul><ul><li>Knowing the basic fundamentals </li></ul><ul><li>Learning the language </li></ul><ul><li>Setting up a plan </li></ul><ul><li>Institutional support and organizational commitment </li></ul><ul><li>Know what you want and learn the language: </li></ul><ul><ul><li>Organic, Grass-fed, Cage-free, Natural, …etc </li></ul></ul><ul><ul><li>What is a “Family Farm” </li></ul></ul><ul><ul><li>What is “Local”? </li></ul></ul><ul><ul><li>What is “Seasonal”? </li></ul></ul><ul><ul><li>What are “Sustainable Practices”? </li></ul></ul>
    34. 45. <ul><li>First Steps: </li></ul><ul><li>Work with what is already there- then ask for more </li></ul><ul><li>Tweak existing recipes to fit the season </li></ul><ul><li>Apple tart is as good as Pear tart </li></ul><ul><li>Institutional Advantage </li></ul><ul><ul><li>High volume, Predictable usage, Low marketing cost, Irregular crop, …etc </li></ul></ul>
    35. 46. Chemical fertilizers, Chemical herbicides or fungicides, Chemical pesticides, exclusively Organic pesticides, exclusively Large Agribusiness - monoculture farms, Poor labor practices Organically Grown IPM, Ecologically grown, Transitional Organic, Non chemical soil fertilization, Non chemical pest management, Crop diversity, Good labor practices, Family farms or cooperatives Natural promotion of soil and plant health BEST Large agribusiness and chemical farming AVOID
    36. 47. Human treatment of animal overall BEST Industrial feed-lot livestock facility AVOID Grain-fed livestock containing animal by-products, use of antibiotics, Use of Growth Hormones (rBST or rBGH) Confined, unsanitary living conditions, Cruel gestation and weaning practices Milk and cheese from animals that are raised naturally, grazing on pasture and are not fed with cereal grains, antibiotics or given growth hormones. Animals should not be raised in confinement. Ideally, pasture should be free from chemical sprays. Additional food should be organic
    37. 48. Human treatment of chickens overall BEST Large factory farm eggs AVOID Factory farmed eggs from birds raised in small cages or huge over-crowded barns. Conventional feed containing animal by-products, gmo grains and antibiotics to help them battle the illnesses brought on by their unsanitary living condition Birds raised on pasture, roaming, grazing and given all vegetarian feed, free of antibiotics and animal by-products. Not raised in confinement. They should not have their beaks clipped or have other inhumane practices forced upon them
    38. 49. Human treatment of chicken overall BEST Large factory farm chickens AVOID Factory farmed eggs from birds raised in small cages or huge over-crowded barns. Conventional feed containing animal by-products, gmo grains and antibiotics to help them battle the illnesses brought on by their unsanitary living condition Birds raised on pasture, roaming, grazing and given all vegetarian feed, free of antibiotics and animal by-products. Not raised in confinement. They should not have their beaks clipped or have other inhumane practices forced upon them
    39. 50. Human treatment of animals overall BEST Industrial feed lot livestock facilities AVOID Industrially raised livestock are reared in overcrowded inhumane conditions. They are raised on a grain based diet containing animal by-products, and hormones. This is not healthy for animals, the people consuming the meat or the environment. Livestock that are raised grazing on pasture and were not fed cereal grains, antibiotics or given growth hormones. Animal should not be raised in confinement. Pasture should be free from chemical spray and additional food should be organic.
    40. 51. Human treatment of animals overall BEST Industrial feed lot livestock facilities AVOID Pigs should be raised on pasture where they can root, roam and forage and not in cages or confined barns. They need deep hay for bedding inside. While they may eat some grain, organic feed is best and small grains such as barley, oats, rye and wheat should be a part of the feed, not just corn. Pregnant or nursing sow should not be kept in the cage Pigs raised in confined cages or over-crowded barns. Raised on concrete floors covered in feces with no hay for bedding. They are given a corn based feed containing animal by-products and antibiotics. The pregnant and nursing sows are kept in tiny cages without room to turn around and without hay for bedding
    41. 52. Use these guides for list of Sustainable fish and question your suppliers: Seafood Watch- Monterey Bay Aquarium, Marine Stewardship Council BEST Basic Issues: Overfishing, Habitat Damage, Bycatch caught unintentionally and discarded, unsustainable fish farms, Mercury content in fish. Problems with Fish Farms: Same as live stocks Some good choices: Tilapia, catfish and trout are often farmed inland in the U.S. Tilapia is also a plant eating fish, so it doesn’t depend on wild fish (which could be unsustainably harvested) for food, which makes it an even more sustainable choice. Farmed oysters, clams and mussels are a good choice because they don’t need supplemental feeding and can be farmed with out damaging the natural environment
    42. 53. Fair Trade certified, Organic, Shade grown coffee Coffee, Tea and Chocolate Historically these three industries have been heavily based on exploitative working conditions and drastically underpaid labor. Environmental impact: clear cutting of rainforests to make way for coffee growing and extensive air and water pollution from pesticide usage. There are many good choices in the market place for both certi­fied organic, certified fair trade and sustainably grown brands. While these items are usually far from local, they are often not items an institution wants to do without. Check with your existing distributors to see what they already carry, with natural food distributors for more options, or with local coffee roasters to see if they carry an organic or fair-trade line.
    43. 54. Dry Goods: Organic and local products, Organic products from large producers when necessary. More fresh and less processed BEST Historically these three industries have been heavily based on exploitative working conditions and drastically underpaid labor. Environmental impact: clear cutting of rainforests to make way for coffee growing and extensive air and water pollution from pesticide usage. There are many good choices in the market place for both certified organic, certified fair trade and sustainably grown brands. While these items are usually far from local, they are often not items an institution wants to do without. Check with your existing distributors to see what they already carry, with natural food distributors for more options, or with local coffee roasters to see if they carry an organic or fair-trade line.
    44. 55. Thank You! This guide was proposed by the Yale Sustainable Food Project and funded through a grant from S.A.R.E. Sustainable Agriculture Research and Education. The Guide was researched, written and designed by Tagan Engel at the Yale Sustainable Food Project and Yale University Dining Services. Should you wish a copy of the complete guide, please leave a business card.
    45. 56. Questions? Thank You!

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