An NGFN W An NGFN Webina binar REAL FOOD IN UNIVERSITIES: A BILLION DOLLAR CHALLENGE
Presentation Outline Real Food Challenge: • An Introduction The Real Food Calculator • Tim Galarneau Three Success Stories • Real Food on Campus • The Dining Perspective • Real Food in the Real World • David Schwartz Questions and Answers •
Real Food into University Cafeterias: a Billion Dollar Challenge
OVERVIEW • Introduction • Background on RFC • Our Model • The Calculator • Panel – Real Food On Campus – Kate Turcotte – The Dining Perspective – Bonnie Crouse – Real Food in the Real World – Sue DeBlieck
RFC Origins • Design Team Initiated, 2007 • RFC Launched in Fall 2008, with: – United Students for Fair Trade – Slow Food USA – Student/Farmworker Alliance – Community Food Security Coalition, Farm2College – The Food Project – California Student Sustainability Coalition • 3 rd School year of operation
Labor Farmers Farmers Farm Workers, Processing Plant Abroad labor, Food Service Workers Family farmers, Minority Fair Trade farmers, Immigrant farmers Access Animals Affordability, Hunger Relief Fisheries, Animal Welfare Health Natural Resources Safety, Nutrition Soil &, Water Quality, Biodiversity Climate Pleasure Alternative energy, Taste, Awareness, Emissions, Climate Connection to food Change Control Self-sufficiency, Food Economics Sovereignty Community Food Urban & Rural Economies Security, Food Justice Culture Education Traditions, Relationships, Public Space, Spirituality Youth Development, Leadership
Our (double) Bottom-Line: Building a $1 Billion of Student Change Movement
What We Do • Resource/Network Hub • Regional Summits • Local Trainings • School, State, National Campaigns • Real Food Calculator
Where are we now? • 340+ Schools Connected • $32 million in annual “real food” spending • 17 schools piloting out Calculator System • 1500+ Students attending Summits & Trainings • …and more creative project in the works!
The Real Food Calculator • “Food that truly nourishes people, communities, and the earth” • 4 Horizontal Categories — Community- based, Fair, Ecologically Sound, Humane • Vertical Matrix: Red, Green and Yellow Light Designation • Results: Real Food A vs. Real Food B • Piloted on 17 campuses in the US (e.g. Brown, Western Washington, UC Berkeley, Cabrillo Community College..)
Local Fair Ecologically Sound Humane Green Light Unprocessed Foods - Fair Trade Certification. * -USDA Organic Certified Humane Raised & -Grown/Raised within your -Domestic Fair Trade -Protected Harvest Cert. Handled A clear fit food shed or 150 miles Certification -Marine Stewardship Council -Food Alliance Cert. * YES - Seafood Watch Guide “Best and at least one of the (Agriculture Justice Cert. - Biodynamic certification Choices” * following: Project) a) You have a direct -Direct Fair Trade** -Rainforest Alliance Cert. purchasing relationship with -Business/farm has a social -Food Alliance Cert. the farmer or your distributor - Seafood Watch Guide “Best responsibility policy provides you with transparent Choices” * that includes: and verifiable information --Living wage + paid about farm practices and sick/vacation In order for a food item to be counted as local, location --Right to organize or b) or , Farm is independently fair, ecologically sound, or humane, it must bargain collectively or cooperatively owned and meet one or more of the criteria in the “Green --Right to grievance operated within the region Light” or “Yellow Light” sections for that c) or , Small-medium scale process farm category. --Health care benefits --Job protection Yellow Light Unprocessed Foods - Food Alliance Cert * -Transitional Organic - AGA Grassfed -Grown within 250 miles -Workers belong to a union - Fair Trade Cert* -Pasture Raised Use caution - Seafood Watch “Good and at least one of the -Business/farm operates as a -Grass-finished/100% YES Alternatives” following: cooperative and/or Grassfed -(a), (b) or (c) in the Green has a profit sharing -Salmon Safe - USDA Organic Light category (see above) policy for all -Coffee: Shade-Grown, Bird -Cage-free (eggs) employees Friendly -Rainforest Alliance Cert. -Transitional Organic Raised without antibiotics -USDA Grassfed Red Light --------------------------------------- --------------------------------------- --------------------------------------- -Raised Without Antibiotics Good start, but not -Natural/ Fresh enough…. -Grassfed/Grain-finished Natural, GM Free/GMO “No” --------------------------------------- --------------------------------------- -Vegetarian Diet Free ---------------------- -Child labor -------------------------------------- ---------------------------------- Claim does not have -Grown more than 250 miles -Indentured servitude Natural, Fresh - substance away -Slave labor No anitbiotics/hormone free “NO” -Traveled more than 250 (eggs) - Seafood Watch “Avoid” ------------------- miles away during --------------------------------------- -Confinement/Battery Cages “No way” distribution -Confinement/ Battery cages Health Concerns If these ingredients are high fructose corn syrup, hydrogenated vegetable oils, MSG, rGBH/rBST, sodium nitrate, sodium nitrite, trans-fats present, the food item does not count
Presentation Outline Real Food Challenge: • An Introduction The Real Food Calculator • Three Success Stories • Real Food on Campus • Kate The Dining Perspective • Turcotte Real Food in the Real World • Questions and Answers •
Real Food on Campus Kate Turcotte University of Vermont
Student Run Farm • Common Ground Student Run Educational Farm • 3 acre organic veggie farm • In the 16 years since it was created, they never sold any produce to dining services • In 2008 sold 5 CSA shares to University Dining Services • Great learning opportunity for everyone involved • Lots of marketing and exposure for the farm
Campus Kitchens • Students take unused food and cook it for people in need • Opportunity to work alongside dining services with their food • The majority of the food in the summer comes from local farms • Great sustainability tool and experience operating a nonprofit
The number crunching… (before and after) University Dining Services Local Food Numbers Conventional vs Real Food Analysis of RF (Tier A vs Tier B) f g h i j k Produce Fall '08 Spring '09 Totals (copied from = a - e = b+c+d+e+f = h - f = I / a = g - j Wksht) Black River Produce $12,597.81 $1,784.55 Fall '08 145,133.39 Champlain Orchards $27,603.14 $24,282.52 Spring '09 102,722.34 High Priority Lower Priority Conventional (as Real Food (RF) [Calculation High Priority Food as % of Food as % of Total 247,855.73 Arethusa Collective $3,539.45 $0.00 % of Total) as % of Total column] Food as % of RF Total Total Common Ground $0.00 $1,500.00 Baked Goods $3,232 $3,232 $0 $3,232 $0 100% 0% #DIV/0! 0% 0% Meat $2,743 $2,643 $100 $2,843 $100 Dairy 96% 4% 100% 4% 0% BRP Cheese $5,670.77 $2,004.60 Poultry $1,517 $1,189 $328 $1,517 $0 HP Hood $49,077.92 $35,383.08 78% 22% 0% 0% 22% Dairy $2,179 $1,870 $309 $2,179 $0 BRP Yogurt $19,643.80 $16,673.95 86% 14% 0% 0% 14% Eggs $146 $46 $100 $146 $0 Bread 32% 68% 0% 0% 68% Red Hen Bakery $382.90 $100.20 Fish/Seafood $139 $139 $0 $139 $0 BRP Bread $170.35 $473.30 100% 0% #DIV/0! 0% 0% Coffee $679 $0 $679 $1,190 $511 0% 100% 75% 75% 25% Beverages Tea $4,776 $4,222 $554 $4,776 $0 Chittenden Cider $15,809.00 $8,156.90 88% 12% 0% 0% 12% Soy Milk $3,368.19 $5,136.75 Produce $4,524 $3,265 $1,259 $4,732 $208 BRP Cider $825.50 $183.40 72% 28% 17% 5% 23% Champlain Cider $1,490.00 $2,209.50 Staples (top 25) $17,251 $17,251 $0 $17,251 $0 100% 0% #DIV/0! 0% 0% Protein $1,249.29 $1,263.35 BRP Meat $2,584.68 $303.83 $37,186 $33,857 $3,329 $38,005 $819 Misty Knoll Chicken $1,084.74 $2,095.88 91% 9% 25% 2% 7% Vt Soy Tofu $36.35 $170.53 A C B
100% 0% 0% 0% 0% 0% 0% 0% 0% 0% 0% 2% 4% 5% 0% 7% 12% 14% 90% 22% 23% 80% Real Food (A) 70% Real Food (B) 68% 75% 60% Conventional 50% 100% 100% 100% 96% 91% 88% 86% 40% 78% 72% 30% 20% Real Food (A) = food that meets more than one 32% 25% criterion (e.g. humanely 10% raised and local, local and organic, etc.) 0% 0% Real Food (B) = food that Baked Goods Meat Poultry Dairy Eggs Fish/Seafood Coffee Tea Produce Staples (top 25) TOTAL meets one of our criteria (e.g., local, organic, humane, fairly traded) Conventiona l = food that meets none of the criteria, i.e. procured through the mainstream $3,232 $2,743 $1,517 $2,179 $146 $139 $679 $4,776 $4,524 $17,251 $37,186 global/industrial system of production and distribution
• Sustainable Food Working Group • Made up of ~10 students • Created Sharepoint site, committee style • Very ambitious at the beginning, lost steam towards the end of the semester • Questioned what the best role for students in this work
Students are good at ACTION!
Passing • Real Food Challenge! the Torch • Northeast Real Food Leadership Trainings • Vermont Food Summit • UVM Food Systems Research Spire • University Food Systems Seminar
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