UNIVERSITY OF MASSACHUSETTS AMHERST The UMass Healthy and Sustainable Food System Ken Toong, Executive Director, UMass Auxiliary, [email protected]

Rachel Dutton, Sustainability Manager, UMass Auxiliary, [email protected]

www.LocalUMass.com

Presentation Outline

      Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us

Presentation Outline

      Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us

Welcome to the Award Winning UMass Dining

By the Numbers

      Largest foodservice program in the country Serves over 45,000 meals daily 17,000+ students on meal plans 95% of students living on campus have a meal plan (+4000 off-campus students) One of the most awarded dining programs (8 sustainability awards in 2012) in the nation Independently operated and self supporting

UMass Amherst Dining

The mission of UMass Dining Services is to contribute to the campus life experience by producing a variety of healthy and flavorful meals featuring local, regional, and world cuisine in a sustainable and environmentally conscious manner

What’s happened at UMass in 14 years

         Revenues grew from 28 million to over 80 million Revenue growth is 10% per year Meal plan participation increased from 8,300 to 17,000 Customer satisfaction ratings increased from 5.2 to 8.65

From a straight-line serving to multi-concept From all-American food to world cuisines Special events weekly rather than monthly Buy 30% produce locally One of the most talked about dining programs in the nation

Survey Results– Spring 14

9.5

9.25

9 8.75

8.5

8.25

8 7.75

7.5

7.25

7 6.75

6.5

Taste of Food Selection of Food Visual Apperance of Food Overall Quality 2010 2011 2012 2013 2014

Why Local?

Because We’re Part of the Education

       Our volume can have an impact Support local, regional New England economy Allows for better quality control High demand – time horizon factor: Now Feel-good factor: Immediate Sustainable seafood & plant based proteins Healthier for students and community

An Exciting Announcement!

UMass Amherst’s Hampshire Dining Commons is the first campus eatery to obtain LEED Gold status on a major renovation.

Presentation Outline

      Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us

The UMass Permaculture Initiative

WHAT IS IT: A unique and cutting-edge sustainability program that converts underused grass lawns on the campus into edible, low-maintenance, and easily replicable gardens.

• • • • • • 5 on-campus demonstration gardens Involving thousands of students and community members Host annual sustainability conference Workshops, demonstrations, work day events Winner 8 of national awards since 2012 Fundraised over $100,000 since 2012 through grants, awards, events, and crowd-funding

Campus Champions of Change 2012

2013 UMass Signs Real Food Campus Commitment

What is Real Food?

Community-based Fair Trade Humanely-raised Ecologically-Sound

2013 UMass Signs Real Food Campus Commitment

       Largest signer in the country 20% Real Food by 2020 Current: ~10% Real Food (FY14) Over $1 million on local food spent each year Sustainable Seafood Organic / fair trade coffee Cage-free, local eggs

UMass Healthy & Sustainable Food System Initiative

UMass Healthy & Sustainable Food System Initiative

The UMass Healthy and Sustainable Food System initiative converts one of UMass Amherst's on-campus dining halls into a premier campus eatery dedicated to sustainability, health, and wellness and provides a defensible and cost effective example for all campuses to emulate.

• Shift UMass Dining purchasing • Transform Hampshire Dining Commons • Create a “How-to” guide • Teach our model

Sample – Summer Implementation Plan

Farm to Institution New England Local Item Community in Supporting Commitment Agriculture (CISA) MA Farm to School Beef Chicken Fish UMass Ag Extension Local beef served in Hampshire Dining Commons served in all 4 DCs by spring 2015 by Sept 2014 ; and local beef Local rotisserie chicken in Hampshire Dining Commons by fall 2014 ; slow phase in afterwards to increase local chicken Underutilized / local fish recipes to be incorporated into rotating menu cycle at all 4 dining commons by Sept 2014 (Chef de cuisine will prepare several menu items this summer) Milk Oats Apples Regional / local milk in Hampshire Dining Commons by Sept 2014 New England granola in all 4 dining commons by spring 2015 (our most popular cereal item) Effective immediately , source local & regional apples all year round Pork Spring Rolls Source local pork by spring 2015 in Hampshire Dining commons Ask our vendor to commit to at least 50% local ingredients by fall 2014

Alternative Waste Management

       Compost 100% in Dining Commons Compostable to-go containers Trayless dining Food Recovery Network LeanPath pre-consumer waste reduction Recycle waste oil Support community anaerobic digestion facility = (Waste  Energy!)

Awards and Publications (Recent)

Presentation Outline

      Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us

    

Affordability

Audit your food waste, then do something about it!

• In 2013, we saved over $350,000 by avoiding pre-consumer food waste.

• Smart design in your dining halls reduces post-consumer waste.

If you have the volume, buy direct.

Reduce red meat.

• And animal protein in general. It’s healthier and less expensive.

Pay attention to market demand.

• In our case, less market demand for medium size eggs = cheaper • Underutilized fish saves up to 25% compared with more popular varieties (Note: creative menu design is key!).

Share your story.

• Word gets out, and food sustainability projects are exciting! UMass Dining fundraised over $600,000 since 2012 to support our sustainability work.

  

Affordability

Recipe design using underutilized meat cuts • Such as chicken legs and thighs = cheaper • Good recipe design can compete with conventional cutlets Use seconds • Using bones to make stock, leftovers to make stew..

Small Plate, Big Flavor • A mentality that favors quality over quantity • Less waste

Presentation Outline

      Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us

     

(Some) Best Practices

On a campus? Sign the Real Food Campus Commitment.

• Uses third party certifications = trustworthy, provides clear guidelines and goals Create a planning team that meets regularly.

• More personal investment, accountability, and diversity of ideas. This work takes some creativity!

Don’t go it alone – Seek outside funding.

Education and organizational culture shift should be among your sustainability program’s core values.

• Educate and engage dining staff • Invite students to participate / give feedback on program ideas Adjust your Standard Operating Procedures (SOP) to include local and sustainable.

Incorporate local and sustainability goals into your vendor contracts.

Presentation Outline

      Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us

Vision

       Food Solution New England: 50% Local Food by 2060 Real Food Campus Commitment: 20% Real Food by 2020 Grass fed beef Significant waste reduction Our own processing facilities Energy conservation More robust conservation measures (water – auto shut off, low flow flush, etc.)

Presentation Outline

      Current Situation UMass Dining: A Case Study Affordability Best Practices Vision Connect with Us

Official Local, Healthy UMass Updates at www.LocalUMass.com

For All Else..

Visit us at www.umassdining.com

UMass Chef Culinary Conference

June 2015 – The Chef Culinary Conference aims to accelerate foodservice concepts into the next generation - one that embraces health, sustainability, and food ethics, to meet the increasing diversity of consumer preferences.

www.LocalUMass.com

Thank you!