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Setting Goals & Tracking Local Foods March 25th, 2015

Setting Goals & Tracking Local Foods March 25th, 2015. Luther ’ s Goals. Model sustainability in all college operations Increase purchase of local food in Dining Services Make sustainability a part of every student ’ s learning experience. The Journey. Local purchases over the years

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Setting Goals & Tracking Local Foods March 25th, 2015

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  1. Setting Goals & Tracking Local Foods March 25th, 2015

  2. Luther’s Goals • Model sustainability in all college operations • Increase purchase of local food in Dining Services • Make sustainability a part of every student’s learning experience

  3. The Journey • Local purchases over the years • Until 2006: Just apples, honey & 4H Beef • 2006-07: $18,000 (1%) • 2007-08: $26,679 (4%) • 2008-09: $162,340 (12%) • 2009-10: $192,950 (14%) • 2010-11: $371,041 (20%) • 2011-12: $386,086 (23%) • 2012-13: $486,707 (36%) • 2013-14: $380,481 (21%)

  4. The Journey Continues • Setting New Goals • Distance • Ideal % for local meat, produce & dairy • Defining Local purchasing standards (livestock raising and quality controls) • Processing standards (Fair Trade, Organic)

  5. Infrastructure Challenges • Kitchens aren’t equipped to do scratch cooking. • Lack of storage • More whole, fresh foods = heavy food waste. Opportunities • Invest in helpful tools • Develop composting system

  6. Tracking Local Foods

  7. QUESTIONS? Contact Information: Wayne Tudor, General Manager 563-387-1460 tudowa01@luther.edu Curtis Raddatz, Purchasing Specialist 563-387-1401 curtis.raddatz@sodexo.com

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