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 West Grand Avenue, Chicago, IL - beyondgreenpartners.com Food Miles- Dry Goods

Beyond Green: Sustainable Food Partners West Grand Avenue, Chicago, IL - beyondgreenpartners.com Food Miles- Poultry & Meat

Beyond Green: Sustainable Food Partners West Grand Avenue, Chicago, IL - beyondgreenpartners.com 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% ∙ 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 3 rd party monitored?

Sustainable Food Service Matrix 12 Food Waste Engagement Energy & Water Local Economy Cost Effectiveness Safety & Sanitation Sourcing Processing ProcurementMenu Design Distribution Kitchen Prep.Meal Service Dining Atmosphere Waste Education 50% of all purchases from local food sources Year 1 establish sources &  5% Year 2  15% Year 3  25% Year 4  35% Year 5  50% Niles District 219

Procurement Process 13 Existing vendorMultiple vendors Honors current relationships Vendor may need education New relationships w/local suppliers Drives competition

Beyond Green: Sustainable Food Partners West Grand Avenue, Chicago, IL - beyondgreenpartners.com Average Local Procurement for D219 High Schools from September 2011-February 2012

Surveys Year 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 Sustainable Food Service Matrix 15 Food Waste Engagement Energy & Water Local Economy Cost Effectiveness Safety & Sanitation Sourcing Processing ProcurementMenu Design Distribution Kitchen Prep.Meal Service Dining Atmosphere Waste Education

Student Feedback at District 340 and

Beyond Green: Sustainable Food Partners West Grand Avenue, Chicago, IL - beyondgreenpartners.com Student Feedback at District 340 and 219

Beyond Green: Sustainable Food Partners West Grand Avenue, Chicago, IL - beyondgreenpartners.com Student Feedback at District 219

Diversion 100% operational waste Divert waste 20% per year Niles District 219 Sustainable Food Service Matrix 19 Food Waste Engagement Energy & Water Local Economy Cost Effectiveness Safety & Sanitation Sourcing Processing ProcurementMenu Design Distribution Kitchen Prep.Meal Service Dining Atmosphere Waste Education

Beyond Green: Sustainable Food Partners West Grand Avenue, Chicago, IL - beyondgreenpartners.com 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

Sustainable Food Service Matrix 23 Food Waste Engagement Energy & Water Local Economy Cost Effectiveness Safety & Sanitation Sourcing Processing ProcurementMenu Design Distribution Kitchen Prep.Meal Service Dining Atmosphere Waste 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 Bureau Valley CUSD340

Education and Engagement 24

Education and Engagement 25 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

Sustainable Food Service Matrix 26 Food Waste Engagement Energy & Water Local Economy Cost Effectiveness Safety & Sanitation Sourcing Processing ProcurementMenu Design Distribution Kitchen Prep.Meal Service Dining Atmosphere Waste 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

Beyond Green: Sustainable Food Partners West Grand Avenue, Chicago, IL - beyondgreenpartners.com Reduce Electricity and Natural Gas

Kitchen energy usage in kilowatt hours (kWh) at Niles North High School 28

Sustainable Food Service Matrix 29 Food Waste Engagement Energy & Water Local Economy Cost Effectiveness Safety & Sanitation Sourcing Processing ProcurementMenu Design Distribution Kitchen Prep.Meal Service Dining Atmosphere Waste Education 100% of servicewear is reusable Year 1: Establish options of reusable compartment trays and bowls to reduce use of single-portion cups Years 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

Money Saved from Using Reusable Compartment Trays at Bureau Valley High School 32

Sustainable Food Service Matrix 33 Food Waste Engagement Energy & Water Local Economy Cost Effectiveness Safety & Sanitation Sourcing Processing ProcurementMenu Design Distribution Kitchen Prep.Meal Service Dining Atmosphere Waste 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

Beyond Green: Sustainable Food Partners West Grand Avenue, Chicago, IL - beyondgreenpartners.com Reduce Water Usage

Kitchen water usage in Gallons at Niles North High School 35

Sustainable Food Service Matrix 36 Food Waste Engagement Energy & Water Local Economy Cost Effectiveness Safety & Sanitation Sourcing Processing ProcurementMenu Design Distribution Kitchen Prep.Meal Service Dining Atmosphere Waste Education Scratch-Cooking Incorporate scratch-cooking into cafeteria’s operations in order to serve only 1 entrée a week of pre-cooked food Year 1: 3 entrées per week pre-cooked Year 2: 2 entrées per week pre-cooked Year 3: 1 entrée per week pre-cooked Bureau Valley CUSD340

Bureau Valley School District Scratch Cooking Video

District 340 Scratch Cooked Meals 38

Summary 39 ∙ Envision ∙ Gap Analysis ∙ Plan ∙ Execution - Find Efficiencies -Training ∙ Measurement Quantitative and Qualitative Results

Beyond Green: Sustainable Food Partners 40 Greg Christian 1043 West Grand Avenue, Chicago, IL