Transcript Local Sourcing at UMass www.umassdining.com UMass Amherst  Founded in 1863 as a land-grant agricultural college  Sits on 1,450-acres in the scenic.

Local Sourcing at UMass
www.umassdining.com
UMass Amherst
 Founded in 1863 as a land-grant agricultural college
 Sits on 1,450-acres in the scenic Pioneer Valley of Western
Massachusetts
 Flagship campus of the five-campus University of
Massachusetts System
 one of the leading public research universities in the nation
 21,373 undergraduates and 6,196 graduate students
 12,500 students live in residence
 Ethnicity for Undergraduate: 79% white, 9% Asian, 3%
Blacks, 6% Hispanic, Others 3%
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UMass Dining
 One of the largest (2nd), comprehensive
food service programs in the country
 Operated by Auxiliary Enterprises, a
division of the Executive Area of
Administration & Finance
 Serves over 5 million meals annually with
75 million budget
 Employs 650 FTEs and 1500 students
 2 Executive Chefs, 2 Pastry Chefs, 12
Chefs & 1 Dietitian
 16,074 students on meal plans
UMass Dining
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Our Business
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4 major Dining Commons (DCs) plus Kosher and
Halal Dining
• Worcester (Northeast) - Halal
• Franklin (Central) - Kosher
• Hampshire (Southwest) – Gluten-Free
• Berkshire (Southwest)
Campus Center/Student Union - 5 eateries
5 Cafes
3 Express Units
Southwest Delivery Express
Concessions
4 Convenience Stores
Catering Services
University Club
UMass Bakeshop
Baby Berk Food Truck
Warehouse
UMass Dining
www.umassdining.com
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Why Dining Services Support Sustainable UMass
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Our volume can have an impact
One of the land grant universities
Time horizon factor: Now
Feel-good factor: Immediate
Financial factor: High
Leader of the pack
Stewardship
UMass Dining
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Mission Statement
 The Mission of UMass
Dining Services is to
contribute to the campus
life experience by
providing a variety of
healthy and flavorful
meals featuring local,
regional and world cuisine
in a sustainable and
environmentally
conscious manner.
UMass Dining
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UMass Dining Supports Buying Local on Campus
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Buy from local farmers (27%)
Buy from local industries (12%)
Use cage-free eggs and local free range turkey
2 Permaculture Gardens
Herb garden
Farmers’ Market
Compost all wet garbage
Trayless
15 world cuisines daily
Double consumption of vegetables and fruit
 Director’s Challenge
 UMass Plate Challenge
UMass Dining
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Campus Dining
Freshness
Flavor
Sustainability
Healthier Options
World Cuisine
www.umassdining.com
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Mega-Trends on Campus
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Grab-n-go is the most popular concept
Noodle Bowl is hot
Students can nibble on tapas all day
We are flipping more burgers, 85% eat once/month or
more
Sushi is main stream
Sliders-the breakout food on the menu
Buy local is growing
More fresh fruit, the better
Late night brunch is cool
Trayless is in
Food Truck is next big thing
Mobile Food Truck
Follow Us on Twitter
@UmassbabyBerk
Like us on
Featuring Gourmet
Burgers and Fries
www.umassdining.com
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UMass Dining
UMass Dining
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What Are We Buying?
 Tomatoes, cucumbers,
peppers, brussels
sprouts, green beans,
potatoes, onions,
zucchini, summer
squash, bean sprouts,
spinach, corn, carrots,
pickles, turnip, cabbage,
apples, asparagus,
pears, apples, fresh
eggs, strawberries,
blueberries, peaches,
eggplant, acorn squash,
lettuce…
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Promotions
UMass Dining
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Local Procurement
 The University reserves the right to purchase up
to 30% of our fresh produce requirements
outside of the “Prime Produce Vendor Contract”
in support of local growers programs.
 Upon renewal of this contract, the University
reserves the right to increase local produce
procurement by 5% each renewal period.
UMass Dining
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Hydroponic Lettuce Partnership
 Exclusive partnership with venture capitalist
group to grow hydroponic lettuce on the campus
of UMass.
 No risk for UMass Dining.
 No pesticides used, grown organically.
 Delivered to each Dining Commons using our
own students.
 Lettuce sold to UMass at cost; ~50% less than
the going market price.
 Win-win for UMass and venture capitalist group.
 Anticipated start date Fall 2012.
UMass Dining
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What Works For Us
Cost has to be competitive
Deliver directly to our DCs
We have a large volume
Easy to order
Joe’s farm is very close to campus
Joe is also working with other farmers to meet
our needs
 Quality is top notch
 Excellent communication
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UMass Dining
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Challenges of Buying Local at UMass
 Availability
 Weather conditions
 Lack of time/labor to commit
to all phases of follow through
 Competition
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New Initiatives
Contract farming: student farm and local farmers
Strategic partnership with student farm
More special events to promote ‘zero waste’
More local buying and organic options
Staff training and student outreach/education
Use sustainability as part of evaluation criteria
for purchases
 Hydroponic greenhouses
 Award-winning
permaculture initiative
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UMass Dining
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From Grass to Food in Under One Year!
UMass Permaculture
Follow Us on the Web
UMass Dining
www.UMassPermaculture.com
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What is Permaculture?
 A vision for creating a more sustainable world
 A design system that involves people working
together to create ecological and edible gardens,
which are part of a sustainable, local community.
UMass Permaculture is an award-winning program
overseen by UMass Dining that educates the
campus and local community by creating edible,
ecological, and self-sustaining landscapes that
provide food to our dining commons.
UMass Dining
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UMass Permaculture
 Involves over 1000 volunteers
• Including 300 local youths (K-12 schools and Big
Brothers Big Sisters)
 Done with very little start-up costs
 Utilizes social media
 Gives students academic credit
• Hands-on sustainability education, during all seasons
 Supplies UMass Dining local sustainable foods
• 1500 plants (150 different species) on a ¼ acre
• Fruit trees, nuts, berry bushes, vegetables, herbs,
insect-attracting flowers, soil-builders, perennial
vegetables (asparagus, arugula, etc.)
www.umasspermaculture.com
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Permaculture: It’s HOT
www.umasspermaculture.com
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UMass 1st place in White House Champions of Change
www.umasspermaculture.com
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Permaculture Events
 Permaculture Your Campus (PYC) is a working
conference that provides the education and necessary
tools to implement a successful permaculture garden
initiative on your college, university, or school
campus.
www.umasspermaculture.com
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Community Events
 World’s Longest California Roll (422 ft)
 World’s Largest Stir-Fry (4,010 lbs)
www.auxiliaryenterprises.com
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UMass Permaculture is going to the White House!
 Voted 1st place in the nation by White House
judges and the public - out of 1400 applications
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Sustainable UMass
Thanks so much for your support
Together we can make a difference!
Home of World’s Largest Stir-fry 4010 lbs
UMass Dining
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Accolades
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"20 Most Influential" people FoodService Director magazine 2012
White House Campus Champions of Change Award 2012
FoodService Director “Going Green” Goldie Award 2012
NASPA Excellence Award for Permaculture Initiative 2012
Top 10 “Best Campus Food” by Princeton Review 2012
Real Food Challenge Award for Permaculture Initiative 2011
Menu Master’s Award - Stealth Health Program 2011
FoodService Director “Focus on the Guest” Goldie Award 2011
Leader in Retail Foodservice Award 2010
Best College Food from the Daily Beast 2009
Faces of Massachusetts Agriculture Award 2009
Marketing Excellence Award 2009,2010,2011
Ivy Award 2008
Best Concepts Award 2008
www.auxiliaryenterprises.com
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