UI Sustainable Food Systems Project by wxr16887

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									       UI Sustainable
       Food Systems
           Project

September 20th
   Meeting
   Leah Wilson
      UI Sustainable Food Systems
                 Project
  This project was funded in part by a grant from the
  Leopold Center for Sustainable Agriculture Marketing
  and Food Systems Initiative and receives additional
  support from:

The Johnson County Local Food Alliance
Iowa Valley RC&D
ICASH (Iowa Center for Agricultural Safety and Health)
Organic Greens
Kalona Organics
IMU Catering
Applecart Orchard
HIM Hearth ‘n’ Home Cooking and Catering
UI Sustainable Food Systems
        Project Goal
         Human Health and Well-being




   Promote Sustainability

 Ecological Health         Regional Prosperity
               Project Objectives
Objective 1: Convene, for a total of 5 meetings, a diverse working
  group consisting of at least 20 total key university members, farmer
  networks and supporting organizations who agree to assess and
  improve the University of Iowa food system in the key areas of a)
  Human Health and Well Being, b) Ecological Health and c) Regional
  Prosperity.

Objective 2: Draft a five-year strategic plan and a preliminary set of
  indicators for the university that would take measurable steps toward
  improving sustainability of the UI food system in the key areas of a)
  Human Health and Well Being, b) Ecological c) Health and Regional
  Prosperity.

Objective 3: Sustain the work. Actively strategize about actualizing
  the goals in the strategic plan with the working group and include
  those strategies in the five-year plan
                Progress Report
• We have a webpage under construction at: www.jclfa.org

• We have drafted a preliminary list of UI Sustainable Food
  Values and UI Sustainable Food System Indicators

• Two graduate student papers have been completed. The first
  is a GIS project which maps food sources at UI. The second
  examines food purchasing policy at UI and other institutions

• We are seeking support from President Mason and others

• Undergraduate students have drafted a survey for UI students
  that will be used to determine student awareness of
  sustainable food issues and demand for sustainable food on
  campus

• We are currently pursuing funding to sustain this project
Preliminary List of Sustainable Food System
                    Values
•   Sustainability: Although constituency groups tended to focus more on
    different aspects of sustainability (i.e. food service staff focused on quality,
    convenience, and economy of food, whereas students were more interested
    in environmental and social aspects of sustainability) both groups discussed
    the need for sustainability in general, and both groups indicated the desire
    to include more local, sustainable food products when feasible

•   Education: This is the value that is the most strongly articulated by
    students, staff and others. Both meeting groups discussed various facets of
    effective education about healthy food

•   Celebration: Both meeting groups discussed the value of events and
    celebrations to spotlight sustainable, local food and to engage eaters

•   Accessibility: Both groups discussed the importance of making high
    quality, affordable, convenient, healthy food accessible to all students on
    campus

•   Coordination and Collaboration: Both groups highlighted the need for
    strong coordination of these efforts through the formation of a group or
    educational center. Both emphasized collaboration with other groups
    Preliminary List of Indicators
•   Nutritious content of foods served
•   Price of nutritious meals
•   Total revenue of food outlets
•   Customer satisfaction with nutritious meals
•   Calculation of food miles for items/meals served
•   Percentage of food sourced from Johnson and contiguous counties
•   Consumer awareness of sustainable food issues
•   Availability of vegetarian, vegan, allergen-free and culturally appropriate
    meal options
•   Level of student employment in the system
•   Percentage of pre-consumer food waste
•   Percentage of post-consumer food waste
•   Percentage of total food waste recycled or composted
•   Percentage of non-food pre-consumer non-food waste
•   Percentage of non-food pre-consumer waste recycled or composted
•   Percentage of gray-water re-used on campus
                    Fall Goals
September-October:
• Complete First Draft of Strategic Plan
• Present to UI and Garner Feedback
November-December:
•   Revise Draft of Strategic Plan
•   Present Strategic Plan to Public and Garner Feedback
•   Revise, Create Final Draft
•   Announce
Ongoing:
• Pursue Resources for Implementation
                 Strategic Plan
                       Elements

• Vision Statement and/or Mission
• Current Assessment
    – Emphasis on ongoing assessment
•   List of Guiding Values
•   Goals
•   Strategies
•   Evaluation Process
    – Sustainability Indicators
Priming the Pump
                   Factor 10
   The Factor 10 Approach to Sustainability
 Factor-10 was developed by Frederich Schmidt-Bleek in
  1991 as a tool to move from a high-waste economy to a
  low-waste economy by increasing eco-efficiency by a
                       factor of 10.
Key features:
• Reduce waste at every point in the system
• Account for externalities
• Build social capital
• Implement quantifiable environmental policy
• Use ecological benchmarks and sustainability
  indicators
         Visioning a System

              ― Systems thinking
is a discipline for seeing the ‗structures‘ that
      underlie complex situations, and for
  discerning high- from low-leverage change.
                      That is,
       by seeing wholes we learn how
                to foster health.‖
                   — Peter Senge
               The Fifth Discipline, 1994
      Food System Components
Production



            Processing



     RR              Distribution



                                    Food Retail Outlets

                         R

    Waste
                                                   Consumers
  Natural                          Food Chain
  Capital                          (entities that
  (Solar, Soil,                     provide food)
  Water and
  Air Resources)


              What makes up
              the University of Iowa
              Food System?

   Influencers
(Individuals, offices,            Supporting
  and organizations                Industries
      that affect                (business that facilitate
    food system)                 and gain from food chain)
            On Vision
―Guido the plumber and Michelangelo
 obtained their marble from the same
   quarry, but what each saw in the
 marble made the difference between
   a nobleman‘s sink and a brilliant
              sculpture.‖
              --Bob Kall
       Sustainable Food Values
• Sustainability                 Others?
• Education and Experiential
  Learning                       •Innovation
• Celebration                    •Efficiency
                                 •Safety
• Accessibility
                                 •Competition
• Coordination & Collaboration   •Diversification
• Transparency                   •Health
• Equity                         •Community
                                 •Growth
• Responsible Consumerism
• Connection to Land and
  Community
         Vision and mission
               The dream and the desk

Imagine that the food system for the University
has substantially changed so that it promotes
health and wellbeing, ecological health and
regional prosperity. In effect, it has become
integral to a newly diversified and ecologically
sustainable Iowa farming economy.

             Describe the vision
        Describe the mission realizes it
  A systems approach to goal-setting
• Production
   – Buy from farms who are as close to home as possible
   – Buy from farms who use environmentally sound practices
• Processing
   – Purchase minimally processed foods from local or regional processors
     whenever possible
   – Buy from companies using green technologies and environmentally
     sensitive packaging
• Distribution
   – Encourage distribution companies to source local, sustainable food
   – Support farmer cooperatives and local distribution networks whenever
     possible
• Retail outlets (consumption)
   – Promote food choices that lead to healthy eating
   – Reduce packaging and food waste in dining halls
• Waste stream
   – Encourage re-use of plant waste as a food source for livestock
   – Strengthen composting initiative
                                               Based on Vivid Picture Project
Value Goals Strategies Indicators
     Imagine that the food system for the
 University has substantially changed so that it
  promotes health and wellbeing, ecological
  health and regional prosperity. In effect, it
 has become integral to a newly diversified and
ecologically sustainable Iowa farming economy.
Further, people trace the positive changes to the
effort that you are now beginning to launch. You
 have been asked to look back and explain a
    few of the key changes in practice and
   outlook that made the project a success.
                What were they?
           Value: Celebration
• How do we define this value?

• What goals might we set to live this value?

• What strategies might help us reach our goals?

• What indicators might help us measure our
  progress?
              Contact:
Leah Wilson
621-3009
leah.wilson@jclfa.org or
  wilson.leah.m@gmail.com

								
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