Www.umassdining.com Local Sourcing at UMass. 2 UMass Amherst Founded in 1863 as a land-grant agricultural college Sits on 1,450-acres in the scenic.

www.umassdining.com

Local Sourcing at UMass

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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%

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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

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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

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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

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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.

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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

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FreshnessFlavorSustainabilityHealthier OptionsWorld Cuisine

Campus Dining

www.umassdining.com

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

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Mobile Food Truck

Follow Us on Twitter @UmassbabyBerk

Like us on

Featuring Gourmet Burgers and Fries

www.umassdining.com

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UMass Dining

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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…

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Promotions

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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.

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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.

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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

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

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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-winningpermaculture initiative

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UMass Permaculture

From Grass to Food in Under One Year!

Follow Us on the Webwww.UMassPermaculture.com

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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.

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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

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Permaculture: It’s HOT

www.umasspermaculture.com

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UMass 1st place in White House Champions of Change

www.umasspermaculture.com

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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

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Community Events

World’s Longest California Roll (422 ft) World’s Largest Stir-Fry (4,010 lbs)

www.auxiliaryenterprises.com

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UMass Permaculture is going to the White House! Voted 1st place in the nation by White House judges

and the public - out of 1400 applications

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Sustainable UMass

Thanks so much for your support

Together we can make a difference!

Home of World’s Largest Stir-fry 4010 lbs

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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