Shades of Green – Washington Environmental Council ( WEC Lecture)

Shades of GreenHow to Keep Your Commitment

to being Green

Washington Environmental Council November 12, 2009

John TurenneSustainable Food Systemswww.sustainablefoodsystems.com

Defining Sustainable Food• Environmental

• Community – Local economy

• Social Concerns

• Health & Wellbeing

Defining Sustainable FoodSustainable – Webster:

–“Using a resource so that the resource is not depleted or permanently damaged

Sustainable Development–Development that meets the needs of

the present without compromising future generations to meet their own needs.

Defining Sustainable Food

Sustainable Food:–“Producing and consuming food

that supports the continuous well being of our planet and ourselves.”

Break it Down

1. Categories to focus on– Keep it simple – 5 legs of a ‘sustainable stool’

2. Levels to achieve– Beginner to expert

The Five Categories of Focus

• Food & Products• Facilities• Community• Communication• Fiscal Responsibility

1. Food & Products

• Food & Supplies• Packaging• Where, who, how…

2. Facilities

• Equipment• Infrastructure• Resources

• Energy & Water

• Waste

3. Community

• Staff & Management• Customers• Administration• External Community

4. Communication

• Education / Training• Marketing / Merchandizing • Collaboration

5. Fiscal Responsibility

• Balanced! • Invest to save

The Four Levels of Involvement

• Level 1-Low Hanging FruitLow cost, easy implementation

• Level 2-Committed to SustainabilityRequires policy and behavioral changes, some

investment

• Level 3-Leading The WayTop down commitment, sustainability is part of

strategic plan, moderate investments

• Level 4-Global StatementYour own experts, An example for us all to follow!

Guideline Sample of LevelsCategory: Food & Products

SUB-CATEGORY : FOOD

AVERAGE RATING: 2    

Action Rating Level 1 Level 2 Level 3 Level 4 Comments

Utilizing Seasonal

Ingredients

1 Does not utilize seasonal ingredients.

Serves some seasonal foods on occasion or when it is convenient.

Makes a concerted effort to use seasonal ingredients.

Primarily all food is served only when it is in season. Practices putting food up for future use.

UtilizingWholeIngredients

2 Very little, if any cooking from scratch with whole ingredients.

Cooks from scratch and uses whole ingredients on occasion or when it is convenient.

Makes a concerted effort to cook from scratch with whole ingredients.

Virtually all recipes & menus are cooked from scratch using whole ingredients.

Purchasing Local Products

3 Does not purchase local foods or products by design.

Using local foods on occasion or when it is convenient.

Makes a concerted effort to purchase Local ingredients.

Use significant amounts of local foods directly from farmers.

Purchasing Sustainably

Produced &Fair Trade

Ingredients

2 Does not purchase sustainably produced products.

Purchases sustainably produced foods on occasion or when it is convenient.

Makes a concerted effort to purchase sustainably Produced products.

Uses primarily Sustainably produced products in as many areas as possible.

Shades of GreenHow to Keep Your Commitment

to being Green

Washington Environmental Council November 12, 2009

John TurenneSustainable Food Systemswww.sustainablefoodsystems.com

Sustainable Food Systems, LLC

“Making the world a better place through better food.”

Consultants With a Revolutionary Perspective on Food Service                              

203-294-9683   www.sustainablefoodsystems.com

Sustainable Food Systems, LLC

Levels of our Service Menu1. Identification & Planning2. Implementation3. Assessment and Support

203-294-9683   www.sustainablefoodsystems.com