UCEN Sustainable Foods Annual Report /14/2011

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Terence Long
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1 UC SAN DIEGO UNIVERSITY CENTERS FRANCHISED FOOD OPERATIONS SUSTAINABLE FOOD REPORT FISCAL YEAR OBJECTIVES Perform study of contract renewals and appropriateness of requiring deadlines or specific actions by vendors (Part A list of vendors and contract end dates, part B indication of level of vendor participation) Status Of 17 Franchised Foodservice Operations, all are self-operated. During the year One (1) operation has signed a lease extension which incorporates the newly adopted UCSD Sustainable Foodservice Practices (August 2010). Three (3) additional operations are currently in negotiations and the same UCSD sustainable food policy has been proposed. At the time of this report, one of these two operations is currently investigating modifications to its purchasing policies and supply chain vendors. Research & Data Perform study of sustainability of regionally grown foods, (e.g., suitability of crops to growth region, seasonality, etc. such as water intensity) Develop data tracking tool; track and annually report the percentage of total food budget spent on sustainable food Community education (e.g., field to fork), labeling local community products, etc. Perform feasibility studies as needed to fulfill UCOP Policy on Sustainable Practices requirements NA Sustainable food criteria and the reporting guidelines have been personally introduced to top management/ownership at three (3) operations. To date, no reports have been submitted and the feasibility of reporting sustainable food purchases is still being discussed. Together with presentations to management/ownership of 3 operations, educational outreach has been introduced to discuss the sustainable food criteria. In July of 2011 University Centers staff presented Steps to more sustainable food operations at the CA Higher Ed sustainability conference in Long Beach, California. Approximately 10,000 meals per day are served in franchised food operations at UC San Diego. A Green Assessment Tool is being developed to help report the status of each franchise food operation in sustainable food policy compliance. Sustaina ble Food Purchas OBJECTIVES Compile information about current sustainable food purchasing practices from campus foodservice operations to be posted on-line Develop plan revisions to facilitate goal of NA Status In February of 2011 UCSD University Centers

2 Education and Related Sustainable Practices procurement preference for foods grown within 100 miles Develop standard language for foodservice operator contracts to codify policy and expand implementation Incorporate sustainability criteria in the process of establishing a list of preferred suppliers of on-site catering services at UC San Diego Increase participation by all foodservice operators in recycling and composting programs and other initiatives Increase campus community awareness of sustainable foodservice opportunities, practices and offerings including signage Possible strategy: partner with campus experts to measure community participation and awareness Partner as feasible with local schools, agencies, and businesses hosted the 2 nd annual Sustainable Food Expo in which local food vendors were invited to present. Off-campus representatives included local produce and mushroom distributors and a national beverage/snack vendor. See below pictures from this event. During , University Centers and the Dept. of Real Estate collaborated to standardize and incorporate the UCSD Sustainable Food policy language into a recent lease amendment and proposed lease renewals (as per above). NA for catering In June 2011 University Centers staff researched and analyzed Fair Trade rice options in conjunction with an upcoming lease renewal. During 2010 UCSD University Centers directly requested management/ownership of all 17 operations to eliminate polystyrene containers. One (1) operator complied within a matter of weeks. Another major regional operation is planning on eliminating polystyrene containers upon execution of a pending lease renewal. Six (6) food operators continue to use styrofoam products. In September and October of 2010, 15 of the 17 operators voluntarily participated in specialized Food service audits conducted by Kong Sham of the Food Service Technology Center. This was sponsored by our local utility, SDGE. Follow up meetings have been held with several corrective actions having taken place to reduce water and energy consumption. This past year a UCSD franchised food operations student intern has successfully led a campaign to promote community gardening and increase awareness among all operators to purchase locally. Additionally UCSD career staff has signed on as supporting members of Real Food Challenge, Food DemocracyNow.org and the Non-GMO project. Pictures from 2011 Sustainable Food Expo:

Manage the RFP Process

LOCAL FOOD FRAMEWORK FOR ONTARIO COLLEGES MOHAWK COLLEGE 018 Manage the RFP Process Starting Point: 6 8 months prior to new or updated foodservice contract Goals Set actionable local food procurement goals