Next Steps for Campus Dining-EAF Spring 2013

7/28/2019 Next Steps for Campus Dining-EAF Spring 2013

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a study of thebenefits of

local foodsourcing

NEXT STEPS FOR

CAMPUS DINING

Severine Cao, Liz Lyon, Grace Pai,

Jessica Ro, Joan Wang, Maddie Williams


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task &methodsINTRODUCTION


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Goal of sourcing 40% of food purchases locallyWhat is local? Purchases within 250 miles

Locally headquartered 59%Locally processed 15%Locally grown 3.5%Locally purchased within 150 mi 32%

ARAMARKS COMMITMENT TO

SUSTAINABILITY


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To assess the benefits of local food in terms ofcampus and community well-being through the

creation of a decision-making rubric to inform

campus dining purchases

OUR TASK


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1. Cost/Return2. Greenhouse Gas Emissions3. Local Economic Development4. Neighborhood Engagement5.

Health Impacts

CRITERIA FOR EVALUATION


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EVALUATIVERUBRIC

[1] Returns based on comparison to average Midwest Prices by product, e.g., apples, oranges, beef, etc., from

the USDA. (USDA (April 26, 2013). National Fruit and Vegetable Retail Report. http://www.ams.usda.gov/

mnreports/fvwretail.pdf)

[2] Conservation tillage is a generic term implying all tillage methods that reduce runoff and soil erosion in

comparison with plow-based tillage (Baker et al., 2007; Kern and Johnson, 1993).

[3] Congress definition of regionally or locally produced food, which refers to food sold and consumed within

400 miles of the origin of the product OR what is consumed in the same state in which it was produced.


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financialcosts &

returns ofsourcing

locally forthe University

COST & RETURN


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Compare prices of local food source with

prices from national average (USDA)

1) Pick keyproducts to be

bought from the

source

2) For eachproduct, take local

and national price

at each of 4seasons

3) Calculatepercent difference

between localseasonal price and

national seasonalprice

PERCENT PRICE DIFFERENCE (PPD)


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Determine overall level of expensiveness of source,

as compared to prices at the national average

1) CalculatePPDs for key

products to bepurchased at

source

2) Find mean ofthe PPDs to

determine APPD

3) CompareAPPD with other

sources with

similar products

AVERAGE PERCENT PRICE DIFFERENCE

(APPD)


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Basic PPD Equation (PPDb)

Average PPD Equation (APPD)

Notation

LPSp = local spring price; APSp = average spring priceLPSu = local summer price, APSu = average summer priceLPF = local fall price, APF = average fall priceLPW = local winter price, APW = average winter price

PPD EQUATIONS


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agriculturalpractices

transport-related

emissions

GREENHOUSE GAS

EMISSIONS


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from Snyder,

et al . , 2009

U.S. AGRI-

CULTURALEMISSIONS


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Agricultural Practices

Fertilizer Nitrogen use

Tillage practices

Transportation

Distance

Mode of transitRailTruckPlane

LOCAL VS. CONVENTIONAL SYSTEMS


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localmultiplier

effect

rings of

locality

quantifying

impact

LOCAL ECONOMIC

DEVELOPMENT


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Image via Yes!

Magazine ,

The Local

Mult ipl ier

Effect, Nov.16, 2006

WHY BUYLOCAL?


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DEGREES OF IMPACT

High impactHyde ParkWashington ParkWoodlawn

Medium impactState of IllinoisOR within 150

miles

Low impactUpper Midwest


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QUANTIFYING LOCAL IMPACT


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valuing

our local

partners

NEIGHBORHOOD

ENGAGEMENT


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Partnerships havethe potential to

enhance the quality

of life and economic

development of the

South Side and the

global reach of this

vibrant city.

OVERVIEW


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In our rubric, we have identified 4 criteria that willallow the Office of Sustainability to evaluate the

impact on local neighborhood engagement:

EVALUATION


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antibioticshormones

pesticides

ferti l izers

HEALTH IMPACTS


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ANTIBIOTICS


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HORMONES


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PESTICIDES


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FERTILIZERS


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CERTIFIED ORGANIC


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next steps

further

researchWHATS NEXT?


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Gathering dataApplication of local multiplier models (e.g., IMPLAN)

Farm-to-school programs as a local purchasing modelFreezing local foods

Local distribution & transport considerationsFurther research

Greenhouse gas emissionsHealth impacts

Nutritional benefits of local food (e.g., less preservative use)

NEXT STEPS


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Thank you to our partners!

Office of Sustainability

Ilsa Flanagan; Ignacio Tagtachian

Program on the Global EnvironmentDr. Sabina Shaikh

Next Steps for Campus Dining-EAF Spring 2013

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