October 29, 2019 FARM & SEA TO CAMPUS FORUM Project Waste Not: A Tool for Improving Traceability and Transparency
SPEAKERS Tania Taranovski Andy Cox Neal Bram Director of Programs Director of Dining Services CEO & Founder Farm to Institution New England Smith College Project Waste Not tania@farmtoinst.org acox@smith.edu neal@projectwastenot.com Moderator
OUTLINE I. INTRODUCTION II. SPEAKER #1 - Tania Taranovski, FINE III. SPEAKER #2 - Andy Cox, Smith College IV. SPEAKER #3 - Neal Bram, Project Waste Not V. Q&A VI. CONCLUSION Photo courtesy of Intervale Food Hub
INTERACTIVE FEATURES Q&A
ABOUT FINE Our mission is to mobilize the power of regional institutions to transform our food system www.farmtoinstitution.org
ABOUT THE CAMPUS NETWORK The New England Farm & Sea to Campus Network is a community of higher education and food systems stakeholders who connect, share, and collaborate to develop transparent regional supply chains and educate campus communities about regional food systems.
SPEAKER #1: Tania Taranovski
TRACEABILITY: An Overview Traceability The ability to track the forward movement of a product through specified stages of the extended supply chain and trace backward the history, application, or location of that product. Global Food Traceability Center https://www.ift.org/global-food-traceability-center Transparency Sharing information about product attributes including where and how it was grown/produced.
FARM TO INSTITUTION Transportation Storage
FINE’S ROLE 2019-2020: SCOPING Assess existing resources and their applicability to local food procurement efforts and needs. 2020+: SHARE BEST PRACTICES Develop best practices, resources, and other information across our network.
TRACKING LOCAL FOOD PURCHASES: Colleges Real Food Challenge Calculator
FINE RESOURCES Reports 1. Campus Dining Reports 101 and 201 2. Keep On Tracking 3. Tracking Local Food: A Guidebook for Campus Dining www.farmtoinstitution.org
FINE RESOURCES Webinars 1. How to Optimize Local Food Tracking Systems 2. Velocity Reports 3. Local Food for Campus Dining: Stats and Stories 4. National Metrics Collaborative Webinar Series www.youtube.com “Farm to Institution New England”
WHAT NEXT? Outputs Process ● Define “local/regional” ● Engage stakeholders ● Develop Key Data Elements ● Share info (KDEs) & Critical Tracking Events Collaborate ● (CTEs) ● Highlight tracking tools
SPEAKER #2: Andy Cox
COLLEGE REPORTING Tracking Reports In 2018, the NE Farm and Sea to [Use pictures to tell your story!] Campus Network studied tracking methods across 10 different College and Universities.
CAMPUS DINING 201 Results What we found was that many College and University Dining Directors use multiple methods and definitions to understand their purchases.
VENDOR DATA Velocity Reports Getting compatible data across all [Use pictures to tell your story!] suppliers can be challenging with pack sizes, file formats, sortable data, multiple business units. Requires online portal access or email requests.
DRIVING IMPACT Formatting and Analyzing Directors and Chefs need clean, accurate, and timely data to make [Use pictures to tell your story!] informed purchasing decisions. Access to data can make purchasing in season and increasing local purchases year over year possible.
FUTURE REPORTING Higher Ed and Non-profit Landscape The reporting requirements of Higher Ed Institutions, Non-Profit and Grant Funders are changing. Reporting Tools are changing too. ● AASHE - STARS SIMAP - UNH ● ● FSNE
SPEAKER #3: Neal Bram
Problem: The systems used in the food supply chain can’t exchange information resulting in a highly ineffjcient market. Grower/Vendor Distributor System Institution Systems Systems Manual Communication
Societal Impact: Hurts your communities. $40 Billion $5 Billion $30 Billion The amount of food that never A conservative estimate of the HBS estimated cost of “poor makes it off the farm despite all amount of unnecessary labor spent coordination” among trading the energy, water, and pollution that manually entering orders at each partners in the food supply chain. goes into production. step in the food supply chain. The Damage from Poor Information Flows ● Limits opportunity for local suppliers ● Significant environmental impacts ● Reduces food accessibility for those who can least afford it ● All this waste gets increases food costs
The Solution: A Food Data Exchange Open Food & Beverage Commerce Access to data about Network (OFBCN) products, availability, and logistics is necessary to drive the innovations that Custom DATA Solutions will improve our food system. Innovators Grower/Vendor Retailer/Restaurants/ Distributor System Systems Institutions
Automated Sustainability Reports An integrated system can provide the “clean, Distributor Systems Automated Reports accurate, and timely data” need to make informed purchasing decisions. Total & % Local Pick Up Distance PO Details And More ● Always know % Supplier Info sustainable in real-time. ● Customizable Grower/Vendor Systems sustainability metrics. DATA DATA ● Current, historical, and Product & trend reports. Location Details Open Food & Beverage Network
Q&A
SPEAKERS Tania Taranovski Andy Cox Neal Bram Director of Programs Director of Dining Services CEO & Founder Farm to Institution New England Smith College Project Waste Not tania@farmtoinst.org acox@smith.edu neal@projectwastenot.com Moderator
UPCOMING EVENTS Campus Farmer Summit - Feb 22, 2020 Webinars Role of Contracts (ChesapeakeFoodshed.net) - Oct 30 Product Spotlight: Grains - Nov 19 Product Spotlight: Meat - Dec 5
CONTINUE THE CONVERSATION CONNECT WITH FINE In the working group On the listserv Send us your ideas! Email: campus@farmtoinst.org
KEEP IN TOUCH CONTACT Tania Taranovski Director of Programs Farm to Institution New England tania@farmtoinst.org CONNECT WITH FINE Photo courtesy of Intervale Food Hub
THANKS FOR JOINING! Photo: Hampshire College
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