APRIL 27, 2017 LOCAL FOOD FOR CAMPUS DINING: STATS & STORIES
SPEAKERS Peter Allison Nessa Richman Network Director, Farm to Metrics & Development Manager, Institution New England Farm to Institution New England peter@farmtoinst.org nessa@farmtoinst.org Jenny MacArthur Stephanie Keith Assistant Director of Dining Bon Appétit Controller & Services, Unity College Marketing Manager, Roger jmacarthur@unity.edu Williams University scolliton@rwu.edu
TODAY’S OUTLINE I. INTRODUCTION / ABOUT II. FARM TO INSTITUTION METRICS III. CAMPUS DINING SURVEY REPORT HIGHLIGHTS IV. CASE STUDY #1: ROGER WILLIAMS UNIVERSITY V. CASE STUDY #2: UNITY COLLEGE VI. OPPORTUNITIES VII. Q&A VIII. CONCLUSION Photo courtesy of Intervale Food Hub
INTRODUCTION About Farm to Institution New England and the Farm & Sea to Campus Program PART 1 OF 7
MISSION To mobilize the power of institutions to transform the food system
GOALS Sustainable farms and food businesses Consistent access to affordable, healthy food for all institutional consumers Good jobs all along the supply chain
WHY INSTITUTIONS? Diversified and stable market Serve 3.8 million people per year Buy 16% local food, on average Want to buy more local food www.farmtoinstitution.org
WHY REGIONAL? More producers up north and more consumers down south Distributors and FSMC’s operate across state lines Shared history + culture ➡ collaboration www.farmtoinstitution.org
FINE’S ROLES ALIGN CONNECT CATALYZE STRATEGY METRICS & CONVENE ACTION & POLICY
CAMPUS FOODSHIFT FINE’s new Campus FoodShift initiative will transform college and university campus food culture in New England over the next five to ten years. We envision that campuses connected to this initiative in New England will: 1. Increase the amount of local food they procure 2. Build informed and active campus communities committed to strong local food programs 3. Participate in a vibrant, region-wide cohort of other campuses committed to building strong local food programs. Funder: Henry P. Kendall Foundation
FOOD SERVICE TOOLKIT Access the toolkit online: www.farmtoinst.org/food-service-toolkit
CASE STUDIES Find these case studies and more: www.farmtoinst.org/case-studies
FARM TO INSTITUTION METRICS An intro to the metrics project and some general farm to institution stats PART 2 OF 7
WHY WHY INSTITUTIO METRICS? Diversified and stable market Serve 3.8 million people per year NS? Buy 16% local food, on average To understand the system Want to purchase more local food we are trying to change, track our progress, and inform our plans
DASHBOARD Explore more farm to institution metrics: dashboard.farmtoinstitution.org
DATA SOURCES 2015 FINE College Dining Survey (N=105/209; 50% response rate) 2015 FINE Food Distributor Survey (N=56/86; 65% response rate) 2013 USDA Farm to School Census (N=698/1036 New England school districts; 67% response) 2015 Health Care Without Harm Survey (N=38/150; 25% response rate) 2015 FINE Producer Survey 225+ responses across six states All data presented comes from surveys, is self-reported and may conflict with other data sources.
TOTAL NUMBER OF INSTITUTIONS & FARMS IN NEW ENGLAND 4,628 210 256 Schools Colleges Hospitals And a whopping 34,877 farms in New England!
AVERAGE PERCENT OF TOTAL FOOD BUDGET SPENT ON LOCAL FOOD (by sector) 15% 21% 13%
TOTAL AMOUNT SPENT ON LOCAL FOOD BY SURVEYED INSTITUTIONS $44 $57 $9 million million million
LOCAL FOOD IN CAMPUS DINING Highlights from our survey of colleges and universities in New England PART 3 OF 7
FARM TO COLLEGE SURVEY RESPONSES BY STATE Note: All data presented comes from surveys.
RESPONDING COLLEGES BY FOOD BUDGET Note: All data presented comes from surveys.
SURVEY RESPONDENTS SERVED A TOTAL OF OVER 65.3 MILLION MEALS PER YEAR Note: All data presented comes from surveys.
PRIMARY OPERATING STRUCTURES OF DINING SERVICES Note: All data presented comes from surveys.
WHAT DOES “LOCAL” MEAN? 29% 28% 26% In a 250 In my state In New mile radius England Note: All data presented comes from surveys.
HOW NEW ENGLAND COLLEGES TRACK LOCAL FOOD PURCHASE Note: All data presented comes from surveys.
HOW NEW ENGLAND COLLEGES TRACK LOCAL FOOD PURCHASE Responding colleges averaged 21.1% of their total food budget spent on local food Responding colleges spent a total of $56.8 million on local food Note: All data presented comes from surveys.
SCHOOLS WITH SELF-OPERATED DINING SERVICES SPEND MORE ON LOCAL FOOD Note: All data presented comes from surveys.
AMOUNT SPENT BY PARTICIPATING NEW ENGLAND COLLEGES Note: All data presented comes from surveys.
PARTICIPATING NEW ENGLAND COLLEGES PLAN TO SPEND MORE ON LOCAL FOOD IN THE FUTURE Note: All data presented comes from surveys.
COLLEGES BUY LOCAL FOOD FROM SEVERAL DIFFERENT SOURCES Note: All data presented comes from surveys.
WHAT ARE THE TOP LOCAL FOOD PRODUCTS YOUR COLLEGE BUYS (by value)? Note: All data presented comes from surveys.
PRODUCTS THAT ARE MOST DIFFICULT TO SOURCE LOCALLY 43% 39% 27% 19% Poultry Meat Eggs Bakery & Grains 18% 8% 2% 2% Seafood Dairy Fruits Vegetables Percent of colleges reporting that these products are difficult to source locally Note: All data presented comes from surveys.
TOP BARRIERS TO GETTING LOCAL FOOD TO COLLEGES 86% 82% 71% 69% Lack of High price Lack of Lack of locally year-round point sufficient processed supply volume/variety foods Note: All data presented comes from surveys.
CASE STUDY #1 Roger Williams University Bristol, RI PART 4 OF 7
Bon Appétit at Roger Williams University Stephanie Keith | Controller & Marketing Manager www.cafebonappetit.com
DINING SERVICES CHARACTERISTICS Contracted food services Meals served: 1 million Meals served: 1 residential, 500,000 million residential, retail, 100,000 500,000 retail, catering 100,000 catering
WHY DO YOU HAVE A LOCAL FOOD PROGRAM? community support
HOW DO YOU DEFINE LOCAL AND HOW DO YOU TRACK LOCAL? 150 miles from RWU & under $5 million in revenue
Bon Appètit Management Company has a company-wide commitment for every account to purchase at least 20% of their total food budget on local purchases. From July 1, 2015 – June 30, 2016 we spent 24.55% of our total food purchases on local goods
HOW DO YOU SOURCE LOCAL FOOD? Northeast Family Rhody Fresh Market Mobile Foley Fish Farm Bristol Bagel Works
WHAT IS HARD TO SOURCE? WHAT IS EASY? … … …
CAMPUS FARM Student Garden Mt Hope Farm greenhouse Geo-dome
LOOKING AHEAD Continued support of community suppliers Increasing our local purchases Increasing our plant-based menu items Ongoing development of our seasonal menu plans Utilization of sea vegetables Implementing more underutilized local, sea species
CASE STUDY #2 Unity College Unity, ME PART 5 OF 7
Unity College Dining Services Making farm to table a reality on our campus Unity College | Unity, Maine
Dining Service Facts… We are self managed! ▶ Dining services, the sustainability department and ▶ the farm management team all directly report to the Chief Sustainability officer. Unlike other schools whose dining services departments report to other offices like auxiliary services. We have three campus dining facilities: Our main ▶ dining hall: Wyman Commons, The Student Center Café, and our Catering/concessions department. Our Meal plan enrolment is +- 600 students. ▶ Projected 372,000 meals served in a school year ▶ Dining Budget is just under a million ▶ We currently allocate 20k to our farm alone. ▶
How we define local NACUFS Standard / Real Food Challenge Personal Commitment We calculate two sets of ▶ Track all local purchases numbers for local ▶ - *get real get Maine” Real Food Challenge and ▶ AASHE STARS is the first Supporting our local food ▶ Hub, and our own farm set of data collected. We use their S ustainability Looking to our neighbors ▶ Tracking, Assessment & to purchase regionally Rating System before we seek alternate sources
How we make the connection! Local Suppliers! Direct Suppliers Community outreach to Created a contractual ▶ ▶ local farmers language around the requirement for local Use of the Unity Food Hub ▶ and sustainably acquired Our own farm foodstuffs ▶ Other local co-ops Local and sustainable ▶ ▶ acquisition supersedes Collaborative purchasing ▶ the 80/20 agreement. efforts with neighboring institutions Challenged our main ▶ supplier to aid us in managing the balance between real food challenge goals and our NACUFS standards.
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