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 ISU Dining  6,000 Residential Meals Served Daily  In 3 “all you care to eat facilities” $19M  6 cafes  5 C-Stores  3 Grill-to-order restaurants.

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Presentation on theme: " ISU Dining  6,000 Residential Meals Served Daily  In 3 “all you care to eat facilities” $19M  6 cafes  5 C-Stores  3 Grill-to-order restaurants."— Presentation transcript:


2  ISU Dining  6,000 Residential Meals Served Daily  In 3 “all you care to eat facilities” $19M  6 cafes  5 C-Stores  3 Grill-to-order restaurants  Food Court  3000 Meal plan bundles a day in 6 of the retail operations of $10M  Catering Department - $3.5M  Employee 215 FT and 55Professional Staff  1460 Student Staff  Central Warehouse for all of Dining, purchase $10 million annually, Central Bakery, Commissary and Vending operation.  Last year purchased $600,000+ of local products

3  2006 set the vision for Farm to ISU  Grant from Leopold Center for Sustainable Agriculture  Led by Nancy Levandowski, Director, ISU Dining  Grant paid for grad student to assist in the start up of the program

4  Developed a 5 year vision plan  Plan had specific goals for each year  Announced plan to the community, producers, and the university  Created a web-site and guidelines  Held tour of our facilities  Brought the producers in for lunch  Workshops along the way  Staff visits to farms

5 What is Local?  Definitions of Local  ISU = state of Iowa  Evolution and refinement of terms  Sustainable moved to alternative agricultural practices ▪ Organic, antibiotic free, growth promotant-free  Current Focus

6  Contract for local product  Why we did it  What is contracted  How has it gone?  GAP Training, under IDALS Grant  Think ServSafe for producers  ISU Dining pays expense if approved vendor of Iowa State

7  Contract s: Farmers 2012  This is our 4 th year doing it  Wilbers – Scott and Julie  Peppers 2000#  Red Cabbage 175#  Zucchini 800#

8  Contract s: Farmers 2012  New Shoots- Dennis Mac Donald/Soper Farms  Green Cabbage 700#  Red Onions 2,500#  Yellow Onions 10,000#  Yellow Squash 500#  Cucumbers 1,500#  Baker Potatoes 5,750#  Red Potatoes 3,750#

9  Contract s: Farmers 2012  Tabletop Farms- Chris Corbin  Carrots 2500#  Along with Tomatoes – Hank Taber  Peppers 3000#  Cucumbers 1,500#  Tomatoes 2,500#

10  Original list built from first grant, workshops, word of mouth  Individually, growers send their availability (not compiled)  Securing product  Call/emails, determine delivery date and quantity  For larger upcoming events we give them advanced notice to hold product back for us  Visit and tour their facilities

11  2 whole beefs from local locker each month  All fresh pork product is local  Chicken, Turkey, and Cheeses are  driven by special events  Thanksgiving we have 97 turkeys ordered  Vegetables  Fruits

12  Milk  AE is 100% Iowa product now  Eggs  Organics  Iowa Owned/Produced items  Cookies BBQ Sauce, Eco Lips, Blue Bunny Ice Cream, Mrs. Clark’s Salad Dressing, Tortilleira Sonora, Pasquales Pizza  Honey, Poinsettias, Popcorn (kernel and popped)

13  Buying in Season and Freezing  Sweet corn, green beans, blueberries, rhubarb, strawberries, carrots, squash  Keep track of price paid for menu pricing when used  Note name of producer and farm location for marketing when served  Using a Middleman  LHS -Hawkeye  Capital City- Martin Brothers  GROWN Locally –Sysco

14  Tracking is done in our central warehouse  Using our Menu Management System  Local produce invoices as product comes in  Some reports are supplied by vendor  This can time consuming, but worth the efforts  We differentiate between  Locally grown/raised  Produced by an Iowa owned company  Organic  The IDALS grant we have requires additional tracking

15  Work habits of production staff  Incorporating foods into the menu  Changing menus on short notice due to availability  Production/preparation  Handling produce that wasn’t “perfect”  Tomato for slicing  Communication with Producers  Communication is not immediate  Lack of voicemail, fax, cell phones  Returns made once they are back from the fields

16  How to do business  Identifying available product from each producer  Setting a price ▪ ISU has producer name price, we won’t say what we “want” to pay ▪ Compare conventional pricing to local  Details of delivery, be clear in beginning ▪ Day/time agreed upon ▪ Amount of product ▪ Price of product ▪ Quality ▪ Forms of payment

17  Additional deliveries to dock  Times may need to be adjusted due to harvesting  Different pack sizes  Keep this in mind when comparing “case” pricing  Boxes  Hold boxes for return  Crates  Build price into cost of product  Weather

18  Training to educate  Teach growers about expectations/how to conduct business with university ▪ Paving the way to work with other businesses  Teach staff ▪ That changes can be made! ▪ How to incorporate into menus/recipes ▪ Introduction to new products & varieties  Building of relationships  Assist producers on the farm Successes!

19  Constant support from director  Growing support form production/management staff  Positive support from students  Voted for 1-2% increase to support program at ISU  Support from families  Parents have always been curious  Have made connections with potential growers via campus visits  Farm crawl with staff Successes!

20  ISU Dining was awarded the Governor's Award for Iowa Environmental Excellence  ISU Dining was awarded the Live Green Excellence award from the Iowa State University President  ISU Dining is recognized as a leader in Sustainability with NACUFS

21  Marketing is a must!  To educate on the concept  To promote the health benefits of the foods purchased from local growers and freshness flavor  Get people thinking about sustainability  Buy in from your own staff

22 Marketing Poster campaign created by ISU Graphic Design Students

23  Local foods featured at catering event upon request  Table Tents  Food Labels  All Iowa Meals offered  Facebook page  Partnering with Buy Fresh Buy Local

24  This was made life Size. We cut out the face and we took a Picture for folks to print off the WEB page during VIESHEA or take themselves with their phones.

25 Nancy Levandowski If you would like to know more check out our booth or web page 1215 Friley Hall above our food stores delivery area

26  Spread Sheet sent out kitchens asking for needs by the Executive Chef and coordinated with our Produce Buyer  Produce Buyer purchases when at peak of the season and a good price  Items are received at our Food Stores operation 1214 Friley Hall and inspected

27  Came into the Memorial Union Kitchen for Prep  Email is sent to request staff during slow summer periods to come and help to support the prep  Sent to be stored at operation per their requests and charged at the price paid  So how do we prep it

28  Strawberries  Blueberries  Rhubarb Chunks  Snap Peas  Sweet Corn  Asparagus  Carrots in the past  Butternut squash in the past

29  Washed  Cut into ¼’s  Laid on a sheet pan to IQF for about 60 minutes  Put into 4 inch full pans and stored that way  Put the weights of the product on the label and date when frozen  Used for smoothies / water or baking

30  Washed  Laid on a sheet pan to IQF for about 60 minutes  Put into 4 inch full pans and stored that way  Put the weights of the product on the label and date when frozen  Used for smoothies and baking

31  Washed  Cut into 1 inch Chunks and steamed for 15 minutes  Frozen in sheet pans to IQF  Put into 4 inch full pans and stored that way  Put the weights of the product on the label and date when frozen  Used mostly in cobblers and tarts

32  Only did 10 #  Washed and placed on the sheet pans  After 30 minutes in the freezer  Put into 4’ pan Used as a vegetable and on salads for decoration  These did not fare so well and we will probably try green beans instead next year

33  We purchased 300 dozen and should have done 1000 dozen as we used it all by October  We shucked all of the ears  Cut off the corn  Steamed it for 4 minutes  Flash Froze it in thin layers on sheet pans for an hour  Then poured into 4” full pans with weight written and date of freezing

34  Washed  Cut off the ends  Laid Flat in a 4’ pan with multiple layers  Frozen and wrote how many in the pan  Learned that next time steam and cut into pieces and use for soup does not work well for us to serve as a vegetable

35  Washed  Clipped off the end pieces  Cut into coins/chunks  laid on sheet pans froze for 60 minutes and laid in 4” full pan  Used in soups and stews

36  Washed  Cut into ½  Roasted for 75 minutes(depends on the size)  Pulled off the skin  Cubed into 2 in chunks  Froze on sheet pans for 90 minutes  Put into 4” pans and labeled the weight Used for mashed vegetables or mixed with potatoes

37  Determine need and what to be doing with it  Smoothies – do not thaw  Pies or Cobblers – prep with frozen and do not thaw fully  Vegetables in soup/casserole pull the day prior and allow to thaw in cooler so serve safe practices are followed  Served alone work with it frozen and cook off  Send to the operation that will be using it

38  Annette will share as she is our trainer and does Serve Safe with our staff.

39  Thaw as a process of cooking!  Thaw slowly in the refrigerator.

40  Thaw under cool running water!  Thaw in the microwave and cook immediately!

41 Thawing Food Never thaw or marinate foods on the counter.  Many people are surprised at this tip. But since bacteria can multiply rapidly at room temperature, thawing or marinating foods on the counter is one of the riskiest things you can do when preparing food for your family.

42 Thawing Food Thaw food slowly!  Freezing ruptures the cells of food. Thawing your food slowly in the refrigerator or under cool running water will improve and preserve the cell structure and keep the shape and moisture of the food you have frozen. Keep the food out of the temperature danger zone (41 ˚ F - 135 ˚ F).

43 Water Bath Method:  The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water (212°F at sea level) and cooked for a specified amount of time Pressure Method:  Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method.

44 Freezing:  Fresh frozen peas and corn taste almost as good as if they just came out of the garden. This is because freezing stops most chemical and biological processes that slowly break down a vegetable once it is picked. Some foods do not fare well with freezing such as lettuce and raw potatoes. Dehydrating:  The most ancient and highly reliable method for preserving food is drying. Since before recorded history people have dried herbs, meats, fruits and vegetables to store them for use at a later date. Historians have even credited the ability to store foods in this way with allowing the first advances toward civilization.

45 Vacuum Sealing:  Vacuum sealing is a fast and efficient way to prolong the life and freshness of food. Preservation relies on taking away one or more of the elements that cause food to deteriorate. Vacuum sealing takes away the oxygen that microbes need in order to break down food. More:  The great thing about vacuum sealing is that it can be used in conjunction with other forms of preservation including drying and freezing.

46 Cleaning:  Before you begin the process of preserving your crops make a point to prepare your work area. Cleaning is an important first step in preparing by removing all unwanted matter, visible dirt and waste. Sanitizing:  Sanitizing is an important second step in preparing your work space. You may sanitize with either heat or chemicals. Your canning jars should be heat sanitized and your counter tops and utensils should be chemically sanitized.

47 Bleach  Mix ¾ cup of bleach per gallon of water and use a clean cloth or paper towel to whip down countertops Spays  Sanitizers are available in quaternary ammonia, iodine solutions and multi-quat compound solutions.

48 Thank you for joining us!

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