Beyond Green: A Business Approach to Delivering Wholesome, Sustainable and Affordable Food

Beyond Green: A Business Approach to

Delivering Wholesome, Sustainable and Affordable Food

Beyond Green: Sustainable Food Partners – 1043 West Grand Ave, Chicago, IL - beyondgreenpartners.com

Professional Associations

2

Food System Reality

3

“The water footprint of 1kg of beef adds up to 15,500 liters of water”

The Water Footprint of Food by Professor Arjen Hoekstra 2008

Beyond Green: Sustainable Food Partners - 1043 West Grand Avenue, Chicago, IL -

beyondgreenpartners.com

Food Miles- Dry Goods



Food Miles- Poultry & Meat



Food Miles-Fruits & Vegetables

Food Miles

7

Turkey Sandwich - 8,459 miles

Food Miles

8

Chocolate Chip Cookie - 12,210 miles“Overall, the

modern food system consumes roughly ten calories of fossil fuel energy for every calorie of food energy produced.”

The Oil Depletion Protocol Richard Heinberg 2006

Childhood Obesity

9

∙ 17%

1963-2008

∙ Prevalence has Tripled

Current Reality

10

Current Business Reality

11

Green-Washing

11

“Recycle whenever possible and compost at many locations.”-Bon Appétit

“We strive to offer clients and customers fresh whole foods that are raised, grown, harvested, and produced locally and in a sustainable manner whenever possible.-ARAMARK

“We recognize that reducing fuel use and emissions will have a substantial impact on the environment.” - ARAMARK

“We are trying”

Big Vision?

Specific goals?

Self-reported or 3rd party monitored?

Sustainable Food Service Matrix

12

Food

Waste

Engagement

Energy & Water

Local Economy

Cost EffectivenessSafety & Sanitation

Sourc

ing

Proce

ssin

g

Procu

rem

ent

Men

u

Desig

nDist

ribut

ion

Kitche

n

Prep. M

eal S

ervi

ce

Dinin

g

Atmos

pher

e

Was

te

Education

50% of all purchases from local food sourcesYear 1 establish sources & 5%Year 2 15% Year 3 25% Year 4 35% Year 5 50%

Niles District 219

Procurement Process

13

Existing vendor

Multiple vendors

Honors current relationshipsVendor may need education

New relationships w/local suppliersDrives competition



Average Local Procurement for D219 High Schools from September 2011-

February 2012

SurveysYear 1 Create surveys around food service & sustainability for faculty, staff, students, and employees

Years 1 – 5 At the beginning of the strategy period and at each semester-end solicit stakeholder feedback on food service (including menus) & sustainability initiatives through surveys and/or polls

Bureau Valley CUSD340


15

Food

Waste

Engagement

Energy & Water

Local Economy


Sourc

ing

Proce

ssin

g

Procu

rem

ent

Men

u

Desig

nDist

ribut

ion

Kitche

n

Prep. M

eal S

ervi

ce

Dinin

g

Atmos

pher

e

Was

te

Education

Student Feedback at District 340 and 219

16



Student Feedback at District 340 and 219



Student Feedback at District 219

Diversion 100% operational wasteDivert waste 20% per year

Niles District 219


19

Food

Waste

Engagement

Energy & Water

Local Economy


Sourc

ing

Proce

ssin

g

Procu

rem

ent

Men

u

Desig

nDist

ribut

ion

Kitche

n

Prep. M

eal S

ervi

ce

Dinin

g

Atmos

pher

e

Was

te

Education



Waste Diversion

Average Percentage of Total Waste by Weight from January-April 2012 at

Niles North High School

21

Monthly percentages of diverted kitchen waste from January-April 2012

for Niles North H.S.

22


23

Food

Waste

Engagement

Energy & Water

Local Economy


Sourc

ing

Proce

ssin

g

Procu

rem

ent

Men

u

Desig

nDist

ribut

ion

Kitche

n

Prep. M

eal S

ervi

ce

Dinin

g

Atmos

pher

e

Was

te

Education

Staff sustainability training Year 1: D340 establishes sustainability training objectives for foodservice staff

Years 1-5: Within 4 weeks of hiring, foodservice employees must participate in 1 hour of sustainability training which includes food education and cooking from scratch skills Years 1-5: 1 hour of sustainability training/semester


Education and Engagement

24

Education and Engagement

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D340's foodservice staff has participated in nearly 50 hours of sustainability training with Beyond Green.

• scratch cooking • reviewing knife

skills • new recipes • Storage

• processing and shipping to satellites

• procurement education

• avoiding waste from single portion servings


26

Food

Waste

Engagement

Energy & Water

Local Economy


Sourc

ing

Proce

ssin

g

Procu

rem

ent

Men

u

Desig

nDist

ribut

ion

Kitche

n

Prep. M

eal S

ervi

ce

Dinin

g

Atmos

pher

e

Was

te

Education

Reduce electricity & natural gas usage by no less than 25%

Year 1: Reduce energy usage intensity (EUI) by 5% , compared to baseline Years 2 through 5: Reduce EUI by a minimum of 25%, compared to baseline, by the end

Niles District 219



Reduce Electricity and Natural Gas

Kitchen energy usage in kilowatt hours (kWh) at Niles North High School

28


29

Food

Waste

Engagement

Energy & Water

Local Economy


Sourc

ing

Proce

ssin

g

Procu

rem

ent

Men

u

Desig

nDist

ribut

ion

Kitche

n

Prep. M

eal S

ervi

ce

Dinin

g

Atmos

pher

e

Was

te

Education100% of servicewear is reusableYear 1: Establish options of reusable compartment trays and bowls to reduce use of single-portion cupsYears 2-5: 100% of servicewear will be reusable

Bureau Valley CUSD 340

Disposables vs. Reusable Ware

30

Money Saved from Using Reusable Bowls at Bureau Valley District 340

31

Money Saved from Using Reusable Compartment Trays at Bureau Valley

High School

32


33

Food

Waste

Engagement

Energy & Water

Local Economy


Sourc

ing

Proce

ssin

g

Procu

rem

ent

Men

u

Desig

nDist

ribut

ion

Kitche

n

Prep. M

eal S

ervi

ce

Dinin

g

Atmos

pher

e

Was

te

Education Reduce water usage by no less than 30% Year 1: Reduce water usage by 5%, compared to baseline Years 2-5: Reduce water usage by a minimum of 30% compared to baseline by end of year 5

Niles District 219



Reduce Water Usage

Kitchen water usage in Gallons at Niles North High School

35


36

Food

Waste

Engagement

Energy & Water

Local Economy


Sourc

ing

Proce

ssin

g

Procu

rem

ent

Men

u

Desig

nDist

ribut

ion

Kitche

n

Prep. M

eal S

ervi

ce

Dinin

g

Atmos

pher

e

Was

te

Education

Scratch-CookingIncorporate scratch-cooking into cafeteria’s operations in order to serve only 1 entrée a week of pre-cooked foodYear 1: 3 entrées per week pre-cookedYear 2: 2 entrées per week pre-cookedYear 3: 1 entrée per week pre-cooked


Bureau Valley School District 340

37

Scratch Cooking Video

District 340 Scratch Cooked Meals

38

Summary

39

∙ Envision∙ Gap Analysis∙ Plan∙ Execution

-Find Efficiencies-Training

∙ Measurement

Quantitative and

QualitativeResults

Beyond Green: Sustainable Food Partners

40

Greg Christian1043 West Grand Avenue, Chicago,

IL [email protected]

312 275 6801http://beyondgreenpartners.com

Twitter: @BeyondGreen_sfpwww.facebook.com/

BeyondGreenPartners

mailto:[email protected]

Documents

Beyond Green: A Business Approach to Delivering Wholesome, Sustainable and Affordable Food