SERVING MORE LOCAL FOOD AT INSTITUTIONS OPPORTUNITIES TO INTERACT - PowerPoint PPT Presentation

JANUARY 31, 2017 A Foodservice Consultant’s Guide to SERVING MORE LOCAL FOOD AT INSTITUTIONS

OPPORTUNITIES TO INTERACT

PART I SPEAKERS JOHN TURENNE PETER ALLISON President, Sustainable Network Director, Food Systems, LLC Farm to Institution New England jturenne@sustainablefoodsystems.com peter@farmtoinstitution.org

TODAY’S OUTLINE I. INTRODUCTION II. LOCAL FOOD TOOLKIT III. UNIVERSITY OF VERMONT CASE STUDY IV. Q&A Photo courtesy of Intervale Food Hub

WE WANT TO HELP YOU: 1. Succeed in reaching your clients’ goals for local food 2. Better understand the roles of different players in the RFP* process *RFP = request for proposals

ABOUT FINE Our mission is to mobilize the power of New England institutions to transform our food system.

LOCAL FOOD TOOLKIT Visit the toolkit online: www.farmtoinstitution.org/food-service-toolkit

ABOUT THE TOOLKIT

WHERE TO FIND the toolkit www.farmtoinstitution.org www.farmtoinstitution.org/guides

TOOLKIT OUTLINE Sections 1 - 5: Intro & overview of institutional foodservice Section 6: recommendations for RFPs & contracts Section 7: RFP development Section 8: Food service management company contracts

WATCH OUR PREVIOUS WEBINAR Find the slides and recording at: www.farmtoinstitution.org/toolkit-webinar2

CASE STUDY Featuring the University of Vermont

PART II SPEAKERS: UVM REPS DENNIS DEPAUL MELISSA ZELAZNY CLAUDIA SCOTTY Associate Dean for Resident District Executive Principal, Student Affairs, Manager, Sodexo at the Envision Strategies University of Vermont University of Vermont cscotty@envstrategies.com dennis.depaul@uvm.edu melissa.zelazny@uvm.edu

Overview of uvm dining • 9,800 undergraduates with 5,500 students living on campus • Serving an average of 10,000 meals or customers per day • Four residential all-you-care-to-eat dining halls • Nine retail locations + three locally subcontracted retail spaces plus a kosher kitchen • Concessions, catering, conferences, coffee shop, convenience

UVM FOOD SERVICE RFP Thoughtful Committee Selection Community Engagement to Build Values Groundbreaking RFP & Evaluation Innovation in Action

Foodservice Management CO. Challenges in Responding to The RFP: • Translating the values and requirements • Balancing the values with financial outcomes • Responding to the transparency issue of purchasing agreements • Addressing the local purchasing requirements from Real Food Challenge and Vermont

Role of the Consultant What Was Different About this RFP? Key Challenges: • Balancing diverse university needs • Communicating priorities to food management companies • Maintaining a level playing field

SUMMARY OF LESSONS LEARNED REFLECTIONS AND ADVICE FROM DENNIS, MELISSA AND CLAUDIA

QUESTIONS Type your questions in the Zoom Q&A box!

CONCLUSION Learn more: www.f2isummit.org To earn your continuing ed units (CEUs), complete this survey: www.surveymonkey.com/r/PK75XQ9 Photo courtesy of Intervale Food Hub

FOLLOW UP GET IN TOUCH WITH US! info@farmtoinstitution.org VISIT THE Toolkit: www.farmtoinstitution.org/food-service-toolkit CONNECT WITH FINE Facebook: www.facebook.com/FarmtoInstitutionNewEngland Twitter: @Farm2Inst Photo courtesy of Intervale Food Hub

THANKS FOR JOINING US TODAY Keep in touch!