1. www.umassdining.com Local Sourcing at UMass

2. 2 UMass Amherst  Founded in 1863 as a land-grant agricultural college  Sits on 1,450-acres in the scenic Pioneer Valley of Western Massachusetts  Flagship campus of the five-campus University of Massachusetts System  one of the leading public research universities in the nation  21,373 undergraduates and 6,196 graduate students  12,500 students live in residence  Ethnicity for Undergraduate: 79% white, 9% Asian, 3% Blacks, 6% Hispanic, Others 3%

3. 3 UMass Dining  One of the largest (2nd), comprehensive food service programs in the country  Operated by Auxiliary Enterprises, a division of the Executive Area of Administration & Finance  Serves over 5 million meals annually with 75 million budget  Employs 650 FTEs and 1500 students  2 Executive Chefs, 2 Pastry Chefs, 12 Chefs & 1 Dietitian  16,074 students on meal plans

4. 4 UMass Dining  4 major Dining Commons (DCs) plus Kosher and Halal Dining Worcester (Northeast) - Halal Franklin (Central) - Kosher Hampshire (Southwest) – Gluten-Free Berkshire (Southwest)  Campus Center/Student Union - 5 eateries  5 Cafes  3 Express Units  Southwest Delivery Express  Concessions  4 Convenience Stores  Catering Services  University Club  UMass Bakeshop  Baby Berk Food Truck  Warehouse Our Business www.umassdining.com

5. 5 UMass Dining Why Dining Services Support Sustainable UMass  Our volume can have an impact  One of the land grant universities  Time horizon factor: Now  Feel-good factor: Immediate  Financial factor: High  Leader of the pack  Stewardship

6. 6 UMass Dining Mission Statement  The Mission of UMass Dining Services is to contribute to the campus life experience by providing a variety of healthy and flavorful meals featuring local, regional and world cuisine in a sustainable and environmentally conscious manner.

7. 7 UMass Dining UMass Dining Supports Buying Local on Campus  Buy from local farmers (27%)  Buy from local industries (12%)  Use cage-free eggs and local free range turkey  2 Permaculture Gardens  Herb garden  Farmers’ Market  Compost all wet garbage  Trayless  15 world cuisines daily  Double consumption of vegetables and fruit  Director’s Challenge  UMass Plate Challenge

8. 8  Freshness  Flavor  Sustainability  Healthier Options  World Cuisine Campus Dining www.umassdining.com

9. Mega-Trends on Campus  Grab-n-go is the most popular concept  Noodle Bowl is hot  Students can nibble on tapas all day  We are flipping more burgers, 85% eat once/month or more  Sushi is main stream  Sliders-the breakout food on the menu  Buy local is growing  More fresh fruit, the better  Late night brunch is cool  Trayless is in  Food Truck is next big thing

10. 10 Mobile Food Truck Follow Us on Twitter @UmassbabyBerk Like us on Featuring Gourmet Burgers and Fries www.umassdining.com

11. 11 UMass Dining

12. 12 UMass Dining What Are We Buying?  Tomatoes, cucumbers, peppers, brussels sprouts, green beans, potatoes, onions, zucchini, summer squash, bean sprouts, spinach, corn, carrots, pickles, turnip, cabbage, apples, asparagus, pears, apples, fresh eggs, strawberries, blueberries, peaches, eggplant, acorn squash, lettuce…

13. 13 UMass Dining Promotions

14. 14 UMass Dining Local Procurement  The University reserves the right to purchase up to 30% of our fresh produce requirements outside of the “Prime Produce Vendor Contract” in support of local growers programs.  Upon renewal of this contract, the University reserves the right to increase local produce procurement by 5% each renewal period.

15. 15 UMass Dining Hydroponic Lettuce Partnership  Exclusive partnership with venture capitalist group to grow hydroponic lettuce on the campus of UMass.  No risk for UMass Dining.  No pesticides used, grown organically.  Delivered to each Dining Commons using our own students.  Lettuce sold to UMass at cost; ~50% less than the going market price.  Win-win for UMass and venture capitalist group.  Anticipated start date Fall 2012.

16. 16 UMass Dining What Works For Us  Cost has to be competitive  Deliver directly to our DCs  We have a large volume  Easy to order  Joe’s farm is very close to campus  Joe is also working with other farmers to meet our needs  Quality is top notch  Excellent communication

17. 17 UMass Dining Challenges of Buying Local at UMass  Availability  Weather conditions  Lack of time/labor to commit to all phases of follow through  Competition

18. 18 UMass Dining New Initiatives  Contract farming: student farm and local farmers  Strategic partnership with student farm  More special events to promote ‘zero waste’  More local buying and organic options  Staff training and student outreach/education  Use sustainability as part of evaluation criteria for purchases  Hydroponic greenhouses  Award-winning permaculture initiative

19. 19 UMass Dining UMass Permaculture From Grass to Food in Under One Year! Follow Us on the Web www.UMassPermaculture.com

20. 20 UMass Dining What is Permaculture?  A vision for creating a more sustainable world  A design system that involves people working together to create ecological and edible gardens, which are part of a sustainable, local community. UMass Permaculture is an award-winning program overseen by UMass Dining that educates the campus and local community by creating edible, ecological, and self-sustaining landscapes that provide food to our dining commons.

21. 21 UMass Permaculture  Involves over 1000 volunteers Including 300 local youths (K-12 schools and Big Brothers Big Sisters)  Done with very little start-up costs  Utilizes social media  Gives students academic credit Hands-on sustainability education, during all seasons  Supplies UMass Dining local sustainable foods 1500 plants (150 different species) on a ¼ acre Fruit trees, nuts, berry bushes, vegetables, herbs, insect-attracting flowers, soil-builders, perennial vegetables (asparagus, arugula, etc.) www.umasspermaculture.com

22. 22 Permaculture: It’s HOT www.umasspermaculture.com

23. 23 UMass 1 st place in White House Champions of Change www.umasspermaculture.com

24. 24  Permaculture Your Campus (PYC) is a working conference that provides the education and necessary tools to implement a successful permaculture garden initiative on your college, university, or school campus. Permaculture Events www.umasspermaculture.com

25. 25 Community Events  World’s Longest California Roll (422 ft)  World’s Largest Stir-Fry (4,010 lbs) www.auxiliaryenterprises.com

26. 26 UMass Dining UMass Permaculture is going to the White House!  Voted 1 st place in the nation by White House judges and the public - out of 1400 applications

27. 27 UMass Dining Sustainable UMass Thanks so much for your support Together we can make a difference! Home of World’s Largest Stir-fry 4010 lbs

28. 28 Accolades  "20 Most Influential" people FoodService Director magazine 2012  White House Campus Champions of Change Award 2012  FoodService Director “Going Green” Goldie Award 2012  NASPA Excellence Award for Permaculture Initiative 2012  Top 10 “Best Campus Food” by Princeton Review 2012  Real Food Challenge Award for Permaculture Initiative 2011  Menu Master’s Award - Stealth Health Program 2011  FoodService Director “Focus on the Guest” Goldie Award 2011  Leader in Retail Foodservice Award 2010 Best College Food from the Daily Beast 2009  Faces of Massachusetts Agriculture Award 2009  Marketing Excellence Award 2009,2010,2011  Ivy Award 2008  Best Concepts Award 2008 www.auxiliaryenterprises.com