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Best Practices for Campus Food Systems A Guide to Creating Your Campus Real Food Policy Edition

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BestPracticesforCampusFoodSystems AGuidetoCreatingYourCampusRealFoodPolicy Edition TheRealFoodCampusCommitmentspellsoutabasesetofcommitmentsandaprocessfor executingthem.oneofthemostcrucialstepsinthisprocessisadoptingacomprehensive
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BestPracticesforCampusFoodSystems AGuidetoCreatingYourCampusRealFoodPolicy Edition TheRealFoodCampusCommitmentspellsoutabasesetofcommitmentsandaprocessfor executingthem.oneofthemostcrucialstepsinthisprocessisadoptingacomprehensive realfoodpolicy.whilethecommitmentisnecessarilyuniform,theprovisionsadopted withindifferentcampusrealfoodpoliciesmayvarygreatly.thisvarietywillallowschools toactontheiruniquevaluesandculture,builduponexistinginitiatives,andutilizelocal strengthsandcommunityresources.theresultingrealfoodpolicywillshowcaseeach school sbestassets,includingnewprogramsandstandardsthatwillraisethebarforall. The bestpractices documentbelowismeanttobearesource,notaprescription. Whilesomeschoolsscourthenationforexamplesofprojectsandpoliciesto incorporateintotheirschool srealfoodactivities,thisguideismeanttobeashort cut.itprovidesready madebestpracticesavailableforadaptationandadoption. Theofferingshereinareintentionallydiverse rangingfromhealthtohumanrights.real FoodChallenge,consistentwithour RealFoodPrinciple, promotestheideathat embracing realfood mustincludeallpartsofthefoodsystem,fromseedtoplate. ConsistentwiththeRealFoodCampusCommitment,allrealfoodpolicieswillbemadepublic ontheschool swebsiteandthroughtherealfoodchallenge.thisisanexciting opportunitytocommunicatepriorities,practices,andprogressovertime. Thepolicyprovisionsinthisdocumentwillberevisedandupdatedperiodicallytoreflect thelatestdevelopmentsinthefield.inthefuture,casestudiesandcitationswillbeadded toprovidefurthercontextandinsight.tohaveyourcampusinitiativeorstoryincludedin thenexteditionof BestPracticesforCampusFoodSystems, please Note:manyofthefollowingprovisionsarephrased schoolwill... Pleasekeepinmindthattheresponsiblepartymaybedifferent dependingontheprovision.thus, schoolwill mayactuallymean foodserviceproviderswill or studentswill or foodsystems workinggroupmemberswill. TABLEOFCONTENTS FOODSYSTEMSWORKINGGROUP(FSWG)...2 THEREALFOODCALCULATOR...3 FOOD,PROCUREMENT&SUPPLYCHAIN...3 STUDENTANDCOMMUNITYINVOLVEMENT...6 LABOR,IMMIGRATION&HUMANRIGHTS...6 CAMPUSSUSTAINABILITY...8 RFPANDCONTRACTPROCESSES...8 FOODSYSTEMSWORKINGGROUP(FSWG) Composition: FGWGshouldincludestudents,professors,diningadministrators,foodserviceworkers,and otheruniversityadministrators,whererelevant(suchassustainabilityofficers,vice presidentsoverseeingauxiliaryservices,aidesorassistantstothepresident,or representativesoffacilitiesmanagement). StudentLeadership: StudentsareexpectedtobethedrivingforcebehindtheFoodSystemsWorkingGroup,with crucialsupportfromotherstakeholders.studentswillserveasoneoftwoco chairsforthe groupandpaidstudentinternswillstaffthefswg sprogramsandinitiatives.student input,intheformofstudentbodypollingandconsultationwithrelevantstudentclubs,will beutilizedasmuchaspossible. Charge: ThefocusoftheFSWGwillinclude: CoordinatetheimplementationoftheRealFoodCampusCommitment,including developingarealfoodpolicyandmulti yearfoodactionplanforthecampus; ReviewannualRealFoodCalculatorassessmentsandreportonannualprogress; Promotecross departmentalandcross divisioncommunicationandcollaboration; Supportthedevelopmentofeducationalprogramming,includingfieldtripsand campusevents,workshopsandlectureseries,andacademiccurriculaonrelevant foodsystemstopics(e.g.regionalfoodchains,landusepolicy,andfood s relationshipwithclimatechange) Facilitatepartnershipswithinthelocalcommunity,includingbetweencampus diningprovidersandlocalfarmers. Conductfeasibilitystudiesonthefurtherdevelopinstitutionalrealfoodinitiatives, wherenecessary Activities: TheFSWGwillconveneatleasttwiceayearand,atmost,monthlytodiscussongoing projectsandmakedecisionsbyconsensus.wgco chairswilldevelopmeetingagendas. Ad hocsub groupsandstudentinternswillcarryoutworkandnecessarydiscussion betweenofficialmeetings. CommunityCollaboration: TheFSWGwillincludelocalcommunitymembersandfarmersinitsprocessandwillhold openmeetingsforcommunityinputduringthedevelopmentofschool srealfoodpolicy provisions. Funding: TheFSWGcanbefundedthroughstudentactivitiesorstudentgovernmentallocation, throughspecialallocationbyuniversitypresidentoranotheradministrativeoffice,bya student approvedfee(e.g.$3perstudentpersemester),orbyacombinationoftheabove. THEREALFOODCALCULATOR UsingtheRealFoodCalculator: Annualstudent drivenassessmentsofcampusfoodpurchasingwillbeundertakenusing therealfoodcalculator. Roles: StudentResearchers:1 4studentresearcherswillbeprimarilyresponsibleforthe completionofthecalculatorassessment.thisincludesdesigningthescopeand depthofthecalculatorassessmentindialoguewithrealfoodchallenge,liaising withthefoodsystemsworkinggroup,foodservicestaff,andothers.itincludes outreachtovendorsanddistributorsandultimately,thepublishingofafinalreport withrealfoodpercentagesandotherdata. DiningDirector:Responsibleforprovidingaccesstoallnecessaryinvoices, purchasingdataandvendorcontactinformation.diningdirectorsarealsoexpected toprovideperiodicfeedbackandsupporttothestudentresearchers. FoodSystemsWorkingGroup:Responsibleforreviewingandpubliclypublishing resultsoftheannualcalculatorassessment. FacultySponsor(optional):Responsibleforadvisingandsupportingstudent researchersonanongoingbasis. Timeline&Institutionalization: CalculatorAssessmentsmustbeperformedannually.Thisprocesscanbeeasily institutionalizebyprovidinghourlycompensationforstudentresearchers(throughthe FoodSystemsWorkingGroup)orprovidingacademiccreditthroughafaculty sponsored internship,independentstudy,orannualfoodsystems relatedcourse. RelationshipwithRFC: CalculatorassessmentswillbeprovidedregulartechnicalassistanceandsupportfromReal FoodChallengestaffandorganizers.Thisincludestrainingsessions,connectiontostudent researchersanddiningdirectorsatothercollegesanduniversitiesthroughouttheprocess, andafullreviewofassessmentresultsbeforetheyarepublished. FOOD,PROCUREMENT&SUPPLYCHAIN DefiningRealFood: RealFood: Realfood willbeusedasaholistictermtodescribeproductsthatare healthyaswellaslocal,fair,ecologicallysound,and/orhumane.localandfairrefer towhoproducedthefood,andecologicallysoundandhumanerefertohowthefood wasproduced.(seerealfoodcalculatorguideformore) RealfoodAvs.RealFoodB:Thosefooditemsthatcanbeverifiablyidentifiedas oneofthefourcorerealfoodcriteriaaboveisgivena RealFoodB designation(e.g. Foodthatisgrownbyalocalfamilyfarmbutsprayedwithpesticidesoraprocessed fooditemfromaforeigncompanythatiscertifiedorganic goodbutnotthebest option). RealFoodA isdefinedbythosefooditemsthatmeettwoormoreofthe realfoodcriteria(e.gcoffeethatisecologicallyproducedandfairlytraded,ormeat thatthatishumanelyandlocallyraised/processed thisistheideal). IncrementalProgress: Consistentprocurementtargetsandclear,incrementalgoalsarecriticaltosuccess. Theschoolwillestablishanincrementalgoalof2 5%morerealfoodpurchasingper yeartoensuretheachievementoflongtermpurchasingtargets. Theschoolwillsetinterimbenchmarks:achievingXXpercentrealfoodby2015; andyypercentrealfoodby2018. RealFoodpurchasesareexpectedtoeventuallygrowbeyond20%ofthetotalfood budget,withtheultimategoalofreaching100%realfood. PurchasingPrioritization: SchoolwillusetheRealFoodCalculatorGuideandworkwithdistributorstoidentifyReal FoodAandBamongitspurchasingoptions,andwillautomaticallygivepreferentialstatus torealfoodaorbproductswhereprice competitive.inallothercases,theschoolwill worktoprioritizerealfoodoptionstotheextentpossible. DirectPurchasingandContractGrowing: Schoolwillgivepreferentialstatustodirectpurchasingrelationshipwithlocalproducers andwillpurchasedirectlyfromthemwheneverpossible.schoolwillworktoestablish contract growingagreements,inwhichthepriceandquantityoftheproductthatwillbe purchasedarearrangedwiththelocalproducerbeforetheseasonstarts. LocalCollaborationandLiaisons: Schoolwillidentifylocalextensioneducatorsandotheragriculturalprofessionals(ofnonprofitgrowers'organizationsorotherorganizations)thatcanassistexistingorinterested growerswiththetoolstheyneedtoeffectivelymeetinstitutionaldemand includingfood safety,distribution,productaggregation,liabilityinsuranceetc.theschoolwillserveasan activepartnerinthisprocess. LiabilityInsurance: School,intandemwithlocalcollaborators,willhelpindividualfarmersworktogetherto developagroupapproachforaddressingfoodsafetyandproductliabilityinsurance requirements.wherepossible,theinstitutionwilllowertheamountofproductliability insurancecoveragerequired,(e.g.willrequireliabilityinsurancenogreaterthan$1 million),soastomakethisrequirementfeasibleforsmall tomid scalelocalfarmers. DietaryStandards: Schoolwillprovideawideselectionofnutritiousmealswithahealthybalanceofwhole grains,leanprotein,fruitsandvegetables.schoolwillmakeavailablewell labeledmeals thatare: freeoftrans fats freeofhighfructosecornsyrup freeofgmos(i.e.organic) freeofartificialgrowthhormonesandsub therapeuticantibiotics freeofpesticides CulturallyAppropriateFoods: Schoolwillprovideavarietyofculturallyappropriatefoodsincludingthosecateringto particularreligiousneeds(e.g.kosher,halal)aswellasthosethatrespecttheethnicfood traditionsofenrolledstudents(e.g.korean,mexican American,Indiancuisines). SeasonalFoodItems: Schoolwillaltermenucyclessoastofeaturelocal,seasonallyavailablefoodsasawayto accustomcooksandeaterstocookingwiththeseasons. Vegan/VegetarianOptions: Ateverymeal,schoolwillprovideatleast1veganentréethatincludesahealthybalanceof wholegrains,leanprotein,andfruitsandvegetables.vegan/vegetarianentréesmustvary fromdaytodayandweektoweek. Cost SavingsMeasures: Schoolwillpursuecreativecost savingsmeasuresinordertodevotegreaterfundstowards realfoodpriorities.cost savingmeasuremayinclude,butarenotlimitedto:(1)switching frombrand nametogenericbranditemswheneverpossible(e.g.breakfastcereals),(2) Reducingportionsizesorutilizingportion controlservicetechniques(especiallywith meat),and(3)reducingfoodwastebyinitiatingtray lessdining. InfrastructureNeeds: Schoolwillhelpdevelopand/orfinancenecessaryinfrastructuretofacilitatetheincreased procurementofrealfooditems.thismayincludebothin housechanges(includingnew processing,cookingequipment)aswellassupplychainimprovements(newlocalmeat processingfacilities,newdistributionsystems),forwhichtheschoolmayactasa collaboratorandmarketguarantor. AnnualReports: Schoolwillissueannualreportsonrealfoodprogresswhichwillbepubliclyavailableon school sandrfc swebsite.thesereportswillincludetheannualrealfoodcalculator assessmentinadditiontoinformationaboutothersustainability andfood related initiatives. RealFoodCalculator: Schoolwillconductanannualassessmentoffoodpurchasesusingstudentresearchersand therealfoodcalculator(seeabovesection). VendorLists: Schoolwillworkwithdistributorstodeterminethesourcesofallfoodpurchasesandmake up to datelistsoffarmsandproducerspubliclyavailableontheschool swebsiteandby request. InternalTrackingSystems: Schoolwilladoptaninternallabelingandtrackingsystemtoidentifyproductsthatmeet realfoodcriteriaastheymaketheirwayfromtheloadingdocks,coolersandkitchenstothe servicelinesandpointofconsumerselectionandsale. FoodLabeling: Schoolwilllabelallfooditemswithnutritionalinformation,aningredientslist,locationof origin(farm/producer,town,state),andrealfoodstatus(local,fairtrade,etc.),where feasible,atsiteofselectionorsale. STUDENTANDCOMMUNITYINVOLVEMENT Staffing: Schoolwillhireatleastonefull timefoodsustainabilitycoordinatortohelpcoordinate realfoodinitiativesinternaltothefoodserviceoperations(includingfindingappropriate vendors,helpingwithrfps,stafftraining)aswellasexternalactivities(supportingstudent groupactivities,awareness raisingevents,academicprogramming). StudentInterns: Schoolwillcreatework studyorotherpaidpositionsforstudentsto: 1) ServeasmembersoftheFoodSystemsWorkingGroup. 2) Workdirectlywithfoodserviceadministratorstoperformannualauditsusingthe Calculator,andfollowuponrealfoodactionplans. 3) Manageotheron campusfoodandfarmingprojects(on campusfarmer smarket, studentfarmorgarden,etc.) EducationMaterials: Schoolwillmakeavailableinitsdininghalls,andotherpointsofsale,educationalmaterials aboutrealfoodandtheschool srealfoodpolicies,including,butnotlimitedto,tabletents, pamphlets,posters,andinformationallabelsonfood. EducationalPrograms: Schoolwillpromotecommunityeducationonfoodsystemsissuesthroughmediumssuchas lectureseries,paneldiscussions,workshops,andfilmscreenings. NationalConsortium: Whenavailable,schoolwillenterintoandpayduestoanassociationofRealFoodCampus Commitmentsignatoriestoreceivesupportandrecognitionfortheirworkandtopromote thelargercauseoflocal,fair,ecologicallysound,andhumanefood. LABOR,IMMIGRATION&HUMANRIGHTS LivingWage: Schoolwillensurethatallworkersemployedbyfoodserviceoperations,includingthose managedundercontract,arepaidalivingwage(includingthecostofhealthcare)as appropriatetothelocalregion.school,andassociatedcontractors,willpubliclydiscloseon anannualbasisthecompensationpaidtoemployees,theaverageannualhoursworkedby employees,andtheparticipationrateinhealthandretirementplansbyemployees. RighttoFreeAssociation: Schoolandassociatedcontractorswilladoptapolicyofneutralitywithrespecttoattempts byemployeestoorganizeaunion,refrainingfromanythreats,coercion,orinterferenceto promoteordeterunionrepresentation.inaddition,schoolandassociatecontractorswill allowemployeestodecidetheissueofunionrepresentationthroughalegalanddemocratic processoftheirownchoosing. JobStabilityandSustainability: Ifschoolcontractswithafoodserviceprovider,orreplacesacurrentfoodserviceprovider, allcurrentemployeeswillberehiredonthebasisofseniority,andnoemployeesretained willbedischargedwithoutcause.iffeweremployeesarerequired,thefoodservice providerwillmaintainapreferentialhiringlistofthosenotretained,andwillrehireby seniority. ProtectionforImmigrants: Schoolandassociatedcontractors1)willnottakeactionagainstanemployeesolely becausetheemployeeissubjecttoanimmigrationproceedingwheretheemployeeis otherwisepermittedtowork;2)willreinstateanemployeetothesamepositionand seniorityifthatemployeewasterminatedbecauseofimproperworkauthorization documents,butsubsequentlyprovideslegalworkauthorizationdocuments;3)willnot participateinanyvoluntaryprogramstoverifytheimmigrationstatusofitsemployees, suchase Verify;and4)willrespecttherightofemployeestousethelanguageoftheir choicewhenspeakingamongstthemselvesduringworkhoursprovidedthatsuch conversationsareconductedinamannerthatisrespectfulofguestsandotheremployees andisconsistentwithqualityguestservice. FreedomtoSpeakandTransparency: Toencouragetransparencyandaccountability,schoolandassociatedcontractorswillnot retaliateinanywayagainstemployeesthatdisclosefoodsafetyorqualityissuesto students,theadministration,orfoodservicecontractors. JobDescriptions&PerformanceStandards: Thejobdescriptionsofalldiningserviceemployeesmustincluderesponsibilitiesthatalign withschool srealfoodstandardsandgoals.schoolmustdevelopmetricstoevaluate employeeperformanceinmeetingrealfoodstandardstobeusedduringperformance reviews. ProfessionalDevelopment: Schoolwillprovidepaidprofessionaldevelopmentdaysforstafftolearnaboutrealfood andschool srealfoodpolicies,recognizingthatthisknowledgewillimprovestaff s performanceandinvestmentintheirworkplace.theseprofessionaldevelopmentdays couldinclude,butarenotlimitedto,workshopsonfoodsystemsissues, cooking/preparationskillstrainings,localfarmvisits,andforumsonschool srealfood actionplan. Zero tolerancepolicyforhumanrightsabuses: Schoolwilltakeazero tolerancepolicystancewithregardstoallvendorsandbrandswith reportedhumanrightsabuses includingagriculturalslaveryandchildlabor orother violationsofinternationallaborlaw.whencredibleevidenceofsuchabusesispresentedto theschool,theschoolwillhave6monthstofindanappropriatesubstitution,andbegina goodfaithefforttoeliminatetheproductsinquestion,withtheendgoalofa100% substitution. CAMPUSSUSTAINABILITY Composting: Schoolwillcompostbothpre andpost consumerwasteinalldiningfacilities. FryOil: Schoolwillcollectandrecycleallusedfryoilbycontractingwithathirdpartycompanyto converttheoilintobiodiesel. Farmer smarket: Schoolwillhostafarmers marketoncampusatleastonceamonthwhenseasonally appropriateandensurethatstudentscanusetheirmealplanstopurchasefood. CommunitySupportedAgriculture: Schoolwillprovideopportunitiesforlocalfarmstomarketanddistribute farmshares to students,staffandfacultyoncampus. Non exclusivity: Schoolwillnotallowschool sfoodserviceprovidertoclaimexclusiverighttoallfood serviceoncampus.schoolwillensurethatstudentscanoptoutofthefoodservicemeal planandwillallowdiningcooperativesrunbystudentsorotherthirdparties. GreenhousesandFarms: Schoolwillsupporttheconstructionofagreenhouseand/orestablishmentofafarmon campus,whichwillbestaffedbystudentsandwhichwillsellproducetothecampusdining service. TraylessDining: Schoolwilleliminatetheuseoftraysinall you can eatdiningfacilitiesasameanstoreduce eater sfoodwastelevelsandreduceresourcesusedintheformofdishwashingand cleaning. RFPANDCONTRACTPROCESSES FoodServiceOperatorSelection: AllfutureRFPswillincludetherequirementthatcontractedproviderscomplywith therealfoodcampuscommitmentandallassociatedpoliciesincludedherein Schoolwillinvolvestudentleaders(FSWGmembers)intheRFPdraftingandbid selectionprocess.whereaformalselectioncommitteeisformed,2ormorestudent seatswillbedesignated. Preferencewillbegiventopricecompetitivebidsthatthatbestmeetorexceedthe standardsofthisrealfoodpolicy. Broad linedistributorselection: Broad linedistributorcontractswillbegrantedtotheprice competitiveentitythatcanbest complywiththeschool srealfoodpolicy.additionally,rfbs,contractsandotherstandards laidoutforbroad linedistributorswillincludethefollowingprovisions: DistributorwillbeexpectedtomeetanoverallgoalofXX%realfood,measuredin dollars,overthecourseoftheyear. Distributorwillprovideup to datelistsofall realfood vendors,includinglocation andcontactinformation. Distributorwillexplicitlylabelallitemswithfarm of originupondelivery Distributorwillprovideside by sidecomparisonsofrealfooditemsandnon real fooditemsattimeofpurchase. Distributorwillprovideclearinvoicingthathighlightstherealfoodstatusofitems purchased. Schoolreservestherighttowithdrawwholefoodcategories(e.g.freshproduce, dairy)orspecificitems,atwill,wheredistributorisnotmeetingtherealfoodneeds. IndividualVendorSelection: Directcontractswithmajorfoodorbeveragecompanies(e.g.Coke)willincludethe followingprovisions: 1. Allvendorswillconsistentlysupplyatleastoneproductthatmeetsrealfood criteria:healthy,local,fair,ecologicallysound,and/orhumane. 2. Preferenceinchoosingvendorswillbegiventopricecompetitivebidsthatofferthe largestnumberofitemsmeetingthegreatestnumberofrealfoodcriteria. 3. Allcontractswillallowtheschooltorescindandredirectspendingatwillwhere realfoodprocurementandtransparencyrequirementsarenotbeingsufficiently met. OtherContractStipulations: StatementofPurpose:Schoolmayincludegenerallanguageaboutthegoalsand valuesoftherealfoodprogramatthebeginningofrelevantcontracts. NationalVolumeDiscounts&Rebates:Schoolmayaddstipulationsmadatingthat volumediscountsandrebatesaccruedbyfoodserviceoperatorsmustberegularly (1)documented,(2)communicatedtoschooland(3)returnedinfulltothelocal diningoperation sbudget. Incentives&Penalties:Schoolmayincludepre determinedmonetaryincentivesand penaltiesasaccountabilitymeasuresforsuccessfulachievementorfailuretomeet realfoodgoalslaidoutinthecontract. ContractTermination:Schoolmay,inrelevantcontracts,reservetherightto terminatethecontractifrealfoodtargetsarenotmetovertime.
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