It’s Not Easy Being Green, But · at Catersource 2012 NACUFS strives to become an integral player...

It’s Not Easy Being Green,

But … Successful

Sustainability in Collegiate Dining is

Worth It!

MODERATOR: Merrill Barden Collins Director Events/Catering

Connecticut College

NACUFS “On the Road” at Catersource 2012

Commitment to Sustainability


Higher education has been at the forefront in implementing environmental sustainability, efforts.

Many collegiate catering operations support the globally accepted triple bottom line philosophy known as “people, planet, profit.”

The catering operations can play a pivotal role in the overall sustainability goals of a campus foodservice program.

Commitment to Sustainability


It is NOT easy …..


Foodservice staff often face a daunting challenge in satisfying customers and generating revenue while simultaneously minimizing the environmental impact.

It can be confusing … difficult to satisfy all needs … and is ever-changing, requiring considerable time and effort to stay on top of the latest information and trends.

“It’s not easy being green.” ~ Kermit the Frog

But it IS worth it …


NACUFS strives to become an integral player in sustainability policy-making and programming for higher education by advocating sustainable food service philosophies and practices.

Sustainability is a core value for most campus foodservice operations.

Our work affords us the opportunity to impact the health and well-being of the environment, our communities, and the people producing and eating food.

David Rand, Harvard University

Kristen Garvin-Podell, University of Notre Dame

Sam Samaan, Azusa Pacific University

Sally Wilson, Northern Michigan University

PANELISTS:


David Rand, Director of “Crimson Catering”

Harvard University


“Green is the new Crimson”


It all Began on a Crisp Fall Day October 22, 2008

Harvard University held its first Sustainability Celebration in Tercentenary Theatre - Harvard Yard

Vital effort to increase awareness in the community and set the theme on campus

Estimated 8000 in attendance

“Green is the new Crimson” NACUFS “On the Road” at Catersource 2012

In her opening remarks, President Drew Faust proudly stated:

“We at Harvard must be a model as we demonstrate our commitment to the future , as we affirm our belief that the discoveries of science can enable us to change the world, as we unite the knowledge and the passion of this community in service of broad and essential goals.

It is true that the climate change and the challenge of sustainability are global problems. Greenhouse gas emissions have the same impact on the atmosphere, on our planet , regardless of whether they originate in America or Europe or Asia. But the climate change is also a local problem. Solving it begins with each of us. Every person at Harvard – student, faculty, staff – can contribute to the effort to avert the dire outcomes that scientists are predicting. We are all teachers and we are all learners in this endeavor. We must do it together.”



Former Vice President Al Gore delivered the Keynote Address at this event

Composting and Recycling were obvious areas of focus for the day.

An amazing 98%, or 10 cubit yards, of the entire events refuse was recovered for composting or recycling.

The estimated crowd of 8000 people left only half a bag of trash!



Harvard University Dining Services (HUDS) Mission on Sustainability

HUDS is committed to purchasing and operational practices

and menu choices that sustain the health and well-being of the environment, communities, and the people producing and eating food.

On going education of ourselves and our customers is crucial to evolving sustainable practices and issues related to dining.


Harvard University Dining Services (HUDS) Definition of Sustainability

This philosophy address three core areas:

1. ENVIRONMENTAL – support purchasing and operational practices that are not detrimental to the planet

2. ECONOMIC – encourage financial well-being for both producers and buyers

3. SOCIAL – influence fair treatment of workers; and support family farms and small businesses



Crimson Catering

Our impact on the global footprint at Harvard

Serve over 375,000 guests per year

Service in over 1000 locations across campus – from simple box or bag lunches to elaborate formal dining events


Crimson Catering

Commencement and Reunion Week Major impact sustainable efforts make this week

alone

In one week alone, Crimson Catering executes 250 events Service over 85,000 guests 18+ Tents – turnover of 4 – 5 events per tent 125+ additional indoor locations – turnover

of 4 – 5 events per location



Crimson Catering

What are we doing – Our Green Initiatives

Local Vendors Organic sources of food and

beverage when available Sustainable fish and free range

chicken when available Only Cage free eggs are used Equipment and rentals,

linens, flowers, etc


Primary focus on local – defined as 250 mile radius from Cambridge, MA

Roughly half that = Atlantic Ocean

Also encompasses several major cities

Financially, local has proven to be most cost-neutral and with most significant opportunity


The Menu Seasonal Cycle, based on tastes,

agriculture Low Hanging “Fruit”

Leverage local growers, artisans, bakers

Currently we receive produce from over 250 local farmers through our local produce vendor

Dairy – Milk, Butter, Cheeses Baked Goods, Breads


Crimson Catering


Service styles and support Reusable china service Recyclable Product offering

Cloths, plates, cups, flatware, beverage containers Compostable Product offering

Cloths, plates, cups, flatware Recycling/Compost receptacles at every event

Large events – delegation role



Crimson Catering


Service styles and support Compostable Tote Bags Reusable Mesh Bags

Crimson Catering Logo Printed with vegetable dye ink

Reusable Thermal Tote Bags VERITAS Logo

Crimson Catering


Service styles and support Bulk Items: Milk, Sugars

Avoids adding packaging to the waste stream





Crimson Catering


Any “salvageable” leftovers are donated to Boston Food Bank Untouched, time and temperature controlled

Designing “Small Plate” events Prepared table side Eliminated chaffers of bulk prepared foods Smaller amounts,

Untouched Time and temperature controlled



Crimson Catering


Designing “On site” prepared Hors d’oeuvres Prepared as needed Eliminates bulk preparation Smaller amounts,

Untouched Time and temperature

controlled


Crimson Catering


Small things – Big impact Waste

oil capture – turned to Bio Fuel used in our fleet of vehicles

Coffee grounds to local farmer for compost Energy consumption

Proper lighting – LED fixtures, motion sensors All computers/equipment turned off nightly

Unplugged during shut down Low flow faucet heads

Follow the Green Brick

Road


Keeping the Momentum

Education

Continuous Training

Promotion

Kristen Garvin-Podell, Operations Manager, Catering … By Design

University of Notre Dame


Green ND Sustainable Food Service


• Recycling and Waste • Organic and Locally Produced Food • Sustainable Seafood • Locally Sourced Products • Notre Dame’s Food Service Support

Facility • Our Partners

Recycling and Waste


• Currently in the process of reducing our food waste from 15% to 7%

• Tracking event history • Diligent on-site efforts for food

handling • Greenware products • Recycling efforts

Organic and Sustainably Produced Food


• First major university to achieve Marine Stewardship Council (MSC) certification

• Develop menus to include sustainable choices

• Shedd’s Right Bite • Community Garden

• Featuring organic tomatoes on our upcoming summer menu

• Strawberries and tomatoes are our biggest crop. 1,000 lbs of tomatoes produced last summer

Locally Sourced Products


• NDFS features items produced in Indiana, our neighboring states and Wisconsin

• 5.6 million dollars in locally sourced products purchased annually

• 44% of our annual purchases

Food Service Support Facility


• Central processing facility • Bulk production provides economy of

scale, conserving costs, utilities, storage and waste

• Vegetable trim goes to a local farm for animal feed

• Transportation resources including fuel are reduced by utilizing truckload purchases

Our Partners


• Fair Trade certified coffee • Branded and Locally Roasted

• Local Food Service Distributor • Main supplier for fresh produce • Partner with local farmers

• Sustainable Winegrowing Alliance • Code of Sustainable Wine Growing

Practices • 50/50 Give Back Plan • First winery in the United States to achieve

ISO 14001 certification

Sam Samaan, Executive Director of Hospitality Services

Azusa Pacific University


Where Should I Start?


Ask the right questions What is Sustainability

Educate yourself about sustainability initiatives in your community

Do I need to start from zero Evaluate your business practices Educate your staff Share with your customers

Sustainability


Sustainability in the catering business. The source of the

food and the dinner ware

The service The waste

management

Food Sourcing


Locally grown Organic Fresh Healthy Vegetarian,

Vegan, and other special dietary needs

Dinnerware and Services


Reusable, compostable or recyclable Dinnerware

Ethically Produced Quality Service

Well educated staff Product knowledge

Menus


Seasonal Menu Featuring the source of

your ingredients Locally Organic Fare trade

Healthy items Dietary information Low Cal, Sugar free

Food options Vegetarian, Vegan

Dinnerware


Compostable dinnerware

Well labeled receptacles

Well written waste management plans Garbage Left over s

Food Waste


Pre-consumer food waste Resale in other

venues Food banks Donations

Post–consumer food leftovers Composting

Sustainable choices


What options do you have?

Refillable pitchers instead of water bottles


Local juices instead of soda cans


Lunch meat and veggie platters instead of lunch boxes


Seasonal fruit instead of dessert trays; Finger bit desserts instead of large pieces


Portion control


Community Around Food


One of the major community building functions is sharing a meal with others.

People are more willing to hear your message and support your initiatives during a meal.

Sally Wilson, Operations Manager, Simply Superior Catering and Events

Northern Michigan University


Northern Michigan University Simply Superior Catering & Events


Find Sustainability in: 1. Local Livestock:

• We Purchased local Lamb, Beef, Pork, and Chickens at our County Fair



Find Sustainability in: 2. Local Produce:

• Hoop House provides us locally grown produce weekly year round. Located on campus.

• We provide food scraps for composting at Hoop House. • In the process of providing pulp from our main dining hall. • Provide coffee grounds for

Hoop House and Academic areas. (Biology Department used for a soil study)



Find Sustainability in: 3. Local Fish House: • We purchase all our fish from a local fish/seafood wholesaler • Much of what they sell is Great Lakes whitefish



Find Sustainability in: 4. Moving Brochures Online: • Our Catering Brochure is now available online instead of as a printed booklet.



Find Sustainability in: 5. A Socially Conscience Coffee Vendor: • We chose a Wisconsin-based, Socially Responsible, Local

Roaster, to provide our coffee.



Find Sustainability in: 6. Products Used: • Green Cups/ Cornware are used. • Cornware silverware is used. • Fast Biodegradable Paper Plates are used.



Find Sustainability in: 7. In Resources with Customers: • We encourage catering customers to use real linens at their

events and dispensers instead of bottled beverages.



Sustainability: 8. Catering Truck: Allows Hot and Cold storage. Less Trips.

• We have a “No Idle” Policy on our loading docks for all delivery vehicles.



Find Sustainability in: 9. Partnerships: • We have formed a partnership with our Local Co-Op.



Find Sustainability in: 10. Sponsorship • We sponsor Flower beds and Herb Gardens on campus.



Find Sustainability in: 11. Local Products from food vendor. • Our percentage of in-state based products has moved from

17% to over 30% in the past year. (MI and WI products are over 40%)

Any Questions?


Contact Information:


Merrill Barden Collins , Connecticut College Phone: (860) 439-2236 Email: [email protected]

David Rand, Harvard University Phone: (617) 495-5518 Email: [email protected]

Kristen Garvin-Podell, University of Notre Dame Phone: (574) 631-7859 Email: kgarvin.nd.edu

Sam Samaan, Azusa Pacific University Phone: (626) 812-3039 Email: [email protected]

Sally Wilson, Northern Michigan University Phone: (906) 227-2820 Email: [email protected]

NACUFS, 2525 Jolly Rd., Suite 280, Okemos, MI Phone: (517) 332-2494 www.nacufs.org [email protected]

Resources: NACUFS “On the Road” at Catersource 2012

Learn more at: http://www.aashe.org/files/documents/STARS/stars_1.2_credit_ checklist.pdf

Materials and publications

Sustainable events

Student Outreach

Resources, Continued


PLUS – education and research, equipment, building design, climate/emissions, energy, grounds, purchasing, transportation, coordination and planning, diversity, HR, student groups, investments, and innovation. Learn more at: http://www.aashe.org/files/documents/STARS/stars_1.2_credit_ checklist.pdf



Learn more at: www.nacufs.org




Four-Part Webinar Series – Coming in April, 2012 Part One: “People, Planet, Profits”, Janine Oberstadt principle consultant for Foodprint, LLC will set the tone for the webinar series by discussing the globally accepted triple bottom line philosophy for evaluating operational performance by measuring financial success as well as environmental sustainability and social responsibility – referred to as “people, planet, profit.” This session will discuss the benefits of a comprehensive sustainability program, as well as the challenges in implementing one, and offer ideas for those who are just getting started and those well underway, even setting the standards for collegiate sustainability efforts. Part Two: Procurement Practices and the Search for Sustainable Materials and Resources, a panel of collegiate foodservice professionals will share their successful practices in procuring sustainable materials and resources including recycled or reclaimed materials, disposable or compostable products, and local, sustainable food supplies. Part Three: The ABC’s of Waste Stream Management, Andrew Shakman, president of LeanPath, Inc. will discuss strategies for minimizing food waste while saving money and running a more sustainable foodservice operation. The session will focus on food waste source reduction, reuse through food recovery, and composting alternatives. Part Four: New Technologies in Energy and Water Conservation, a panel of industry experts will provide information about new technologies and best practices for minimizing energy usage and saving money through energy and water conservation.




1 ½ day Catering Workshop at NACUFS National Conference July 10-11 (and conference July 11-14), in Boston, MA

Catering Workshop The program will feature an impressive lineup of speakers and roundtable discussions with your peers, and innovative displays that bring the latest catering trends and concepts to life. On Tuesday, begin at 8:00 a.m. with "What's Hot, What's Not, a panel presentation with renown catering experts brought to us through a partnership with Catersource. Panelists will present a wealth of creative ideas, including "what's hot, what's not" in catering menus, design, décor, floral arrangements, linens, and other catering options. Lunch will be a unique "all-you-care-to-eat" networking event, combining interactive food stations and small group discussions to accommodate everyone's tastes. Then, in the afternoon learn how to hire and train an exceptional catering staff from a revolutionary-thinking delicatessen in Ann Arbor, in "Zingerman's Revolutionary Approach to Hiring and Training Catering Staff." On Wednesday, return for a series of peer-to-peer roundtable discussions on topics that are relevant to collegiate catering, and a panel presentation of college and university experts.



Learn more at: www.aashe.org

www.catersource.com



And join us again on Wednesday

Thank You!


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It’s Not Easy Being Green, But · at Catersource 2012 NACUFS strives to become an integral player...

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