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					                                      3595 Canyon Crest Dr., Riverside, CA 92507




SUSTAINABLE FOODSERVICES ACTION PLAN




University of California, Riverside
Updated December 2009




Prepared by
Gustavo Plascencia, Dining Services
951-827-6061
UCR HOUSING, DINING & RESIDENTIAL SERVICES
MISSION STATEMENT

The mission of UCR Housing, Dining & Residential Services (HDRS) is to provide a safe,
inclusive and diverse living experience that supports academic success and personal
development.

COMMITMENT TO SUSTAINABILITY

UCR Housing, Dining & Residential Services is committed to establishing a sustainable campus
food system at the University of California, Riverside. We will do this by meeting or exceeding
the goals of the University of California’s system-wide Policy on Sustainable Practices. We will
accomplish this through demonstrating leadership in the areas of Procurement, Operations,
Education and External Outreach.



                                                      Core Sustainability Goals:
   Core Goals                                             Source local and sustainable
                                                            products
                                                          Save water and energy
                                                          Reduce Waste
                                                          Educate our community about
                                                            green living practices




WHO WE ARE

Dining Services serves more than 11,000 daily transactions to students, faculty and staff on a
typical weekday through twenty-one self-branded restaurants, cafes, convenience stores,
concessions carts and catering services in addition to two national brand franchises, Panda
Express and The Coffee Bean & Tea Leaf. Dining Services serves more than 3,900 residents
with meal plans, and employs more than 150 career employees and over 400 student employees.

Dining Services’ vision is support the UCR community by offering social hubs focused around
food in a comfortable environment. To enhance the overall dining experience, we strive to offer
students, faculty and staff a variety of restaurants with high quality, authentic and healthy
cuisine. We pride ourselves in providing a wide variety of food options daily in a cook-to-order
and just-in-time format. The Dining Staff are family-oriented and provide a friendly interactive
experience for our customers.




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UCR Dining Services at a Glance




                             23 Food Operations including:
                             2 All-you-care-to-eat Residential Restaurants
                             2 Grab-&-Go Boutique Restaurants
                             10 Campus Restaurants
                             4 Convenience Stores
                             2 Food Carts
                             Citrus Grove Catering
                             Concessions at Athletic Events




Dining Services Procurement (2007-2008)
Over $6.3 million in annual purchases (excludes Panda Express)

Food          $5.4 million
                Category                        Purchases
Meat, Poultry & Fish                        $1,002,710
Fresh Produce                               $667,373
Prepackaged Food                            $1,419,323
Staples/Dry Goods                           $738,491
Frozen Foods                                $706,460
Dairy                                       $728,827

Nonfood       $983,000
                Category                        Purchases
Paper Supplies                              $361,346
Cleaning and dish-washing chemicals         $94,321
Equipment & Supplies                        $527,000


CURRENT BEST PRACTICES

Dining Services has implemented many sustainable practices in the areas of Procurement,
Operations, Waste Reduction, Education and External Outreach.




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PROCUREMENT
UCR procures limited quantities of local food stuffs including citrus sourced from fields located
just across the freeway and eggs produced by hens at Agricultural Operations. All paper napkins
are unbleached and made from 100% recycled content, and 45 percent of all disposable food
service products are compostable and made from renewable resources. Dining Services
partnered with its produce vendors to pilot a small farmer’s market at Scotty’s Convenience
Store and Grill in Fall 2008, which proved very successful. Students can use the balance on their
meal plans to purchase local and organic produce. During Earth Week in April 2009, Dining
Services offered the farmer’s market at the center of campus and it was an instant hit! Due to
customer demand, the farmer’s market will be offered twice a month from January through May
2010 alternating the location between Glen Mor Apartments and the Highlander Union Building.

Summary of Current Green Procurement Practices

        Dining Services buys products from campus Agricultural Operations.
             o Fresh-squeezed juice is made daily from just-picked tree-ripened oranges from the
                 UCR Citrus Station. The juice is served in the
                 residential restaurants and bottled daily for sale in
                 our convenience stores.
             o Other citrus fruit, dates and asparagus are purchased
                 when they are made available.
             o About 32% of all fresh eggs served at campus
                 restaurants are produced by hens at the campus
                 Agricultural Operations. About half of the eggs
                 obtained from campus are produced by cage-free
                 hens.
        A large portion of the fresh produce that Dining Services
         buys is grown in southern California.
        Dining Services buys limited amounts of organic foods.
             o Organic dressings are offered at our salad bars.
             o Organic snacks purchased from United Natural Foods are sold in our convenience
                 stores. A natural and organic products section has been expanded at the Bear
                 Necessities Convenience Store, which has resulted in doubling of the sales of
                 these products there.
             o Organic produce is featured at our Farmers Market.
             o Dining Services reviews market reports from our produce vendors regularly for
                 opportunities to purchase organic fruit and vegetables.
        Fair trade coffee is offered at our Bear Tracks and Ivan’s coffee venues.
        Vegan and vegetarian menu options are featured at all of our restaurants.
        We use only Zero Trans Fat cooking oil.
        Almost half of the money we spend on disposable plates, cups, food containers and paper
         products is used to purchase compostable products.


OPERATIONS




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Dining Services purchases Green Seal certified cleaning chemicals through Waxie Sanitary
Supply, and uses products as appropriate to ensure food safety. The campus has also proactively
reduced the amount of water consumed by its food service equipment. All kitchens are outfitted
with low flow pre-rinse spray valves to minimize water consumption and water heating energy.
All preparation, utility and hand sink faucets are equipped with low-flow aerators. The campus
also retrofitted five walk-in refrigerators and one freezer at the Aberdeen-Inverness residential
restaurant, producing 9,000 gallons of water savings per day. The project involved replacing
aging water-cooled refrigeration systems with air-cooled compressors. Going trayless has
impacted water usage as well, saving roughly 8,000 gallons each week.

Waste reduction is addressed by UCR on several fronts. The campus successfully eliminated
trays and switched to smaller plates to reduce food waste. Dining Services uses the FoodPro
menu management system to plan menus and food purchasing activities, which reduces waste by
creating a more effective food service operation. The employees prepare properly-sized meals
using the just-in-time method to further reduce waste and maximize quality. Dining Services
offers a 15 cent discount to individuals that bring their own cup to its coffee venues to
discourage use of disposable cups. The campus recycles all of its used cooking oil through
Baker Commodities, which uses this waste product to produce pet food, biodiesel fuel and
cosmetics. Surplus food is donated to Inland Harvest, an organization that distributes donated
food to local homeless shelters. UCR sent nearly 24,000 pounds of food to Inland Harvest in
2005.

Summary of Green Operations Practices
   Green Cleaning
        o Floor cleaning program started in 2008 at the A-I Residential Restaurant has
            drastically reduced slip and fall injuries. The program is being expanded to all
            anchor Dining facilities.
        o Dining Services uses Green Seal Certified restroom, glass and multi-surface
            cleaners.
        o Dining Services uses the Ecolab Apex ware-washing system at all locations. The
            Ecolab Apex products are designed to reduce water and energy consumption by
            the dishwashing machines. For a typical restaurant, this can translate into 10%
            annual savings, or up to 22,000 gallons of water, 5,500 kilowatts of electricity and
            120 lbs of plastic packaging.
   Water Savings
        o The retrofit of refrigerators at A-I Residential Restaurant is producing savings of
            9,000 gallons of water per day.
        o Trayless service is producing additional water savings of up to 8,000 gallons per
            week campus-wide.
        o Additional water savings are achieved by the use of low flow aerators on all pre-
            rinse spray valves and water faucets.
   Energy Efficient Kitchen Equipment
        o Dining Services purchases Energy Star rated equipment when possible for new
            construction, renovations and when replacing equipment in existing operations.
            In our recent construction and renovation projects, we have purchased several
            Energy Star certified kitchen appliances, including fryers, ovens, steamers, ice



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              makers and dishwashing machines. Dining Services reviews the equipment
              efficiency reports provided by the Food Service Equipment Technology Center to
              help select equipment.

Summary of Waste Reduction Initiatives
   Dining Services uses the FoodPro menu management system to prepare food prepared
    just-in-time for service in properly sized meal portions.
   Dining Services recycles 100% of the used cooking oil, which amounts to approximately
    1,000 lbs per month. The oil is collected by Baker Commodities, which uses it to make
    pet foods, bio-diesel fuel and cosmetics.
   Dining Services donates over 24,000 lbs of surplus food per year to Inland Harvest,
    which distributes the donated food to homeless shelters and community food programs in
    the Inland Empire.
   Since September 2008 Dining Services has gone trayless. In addition to saving water and
    energy, trayless service has produced reductions in food waste by up to 6 oz per person
    per day.
   Dining Services is reducing the use of disposable beverage cups, plastic bags and water
    bottles.
        o A discount of 15 cents is given to customers who bring their own cup to our
             coffee venues. This program saved 2,800 paper cups in 2008.
        o Housing, Dining & Residential Services provided incoming residents with a
             reusable Green Your Scene water bottle in September 2009 that students can refill
             with filtered water at filling stations at Lothian, A-I and Pentland Hills residence
             halls to help reduce their consumption of disposable water bottles.
        o Housing, Dining & Residential Services provided incoming residents with a
             reusable Green Your Scene bag in Fall 2009 to help reduce the more than 173,000
             disposable plastic bags used at Spinelli’s & LoGo each year as well as to reduce
             the use of t-shirt bags in the convenience stores.
        o We now offer the Green Your Scene bags and refillable sports bottles for sale at
             our convenience stores.
   Housing, Dining & Residential Services has implemented an integrated waste
    management program beginning in September 2009 through a partnership with Athens
    Services.
        o The program involves the recycling of cardboard, mixed paper, CRV and other
             commingled materials. Athens Services works with the department to conduct
             waste characterizations and adjust the program according to specific needs at each
             facility. Although more materials are being recycled with this program, there
             currently is no system for measuring the diversion rate by building.
   In September 2009, Dining Service began sending the kitchen scraps and post-consumer
    food waste to California Biomass, a commercial composting facility in Victorville,
    California. Food Waste is collected in three yard bins twice a week from the Residential
    Restaurants and the Highlander Union Building and transported to a mini-transfer station
    on campus, where the bins are emptied onto two 20 yard containers. The containers are
    then picked up once a week and transported to California Biomass. In October and
    November 2009, Dining Services sent approximately 45 tons of food waste to the
    composting facility.



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EDUCATION & EXTERNAL OUTREACH
Dining Services has a prime opportunity and responsibility to help educate our community on
green living practices. Dining Services has made a considerable effort to highlight vegetarian
and vegan menu options, post nutritional information online, provide print materials and offer
seminars to educate students, staff and faculty on health and wellness and sustainable
foodservice practices. UCR students have demonstrated a growing interest in sustainability and
Dining Services thrives on interacting with students to improve our operations and engage
students in the decision-making process.

Summary of Education and External Outreach Initiatives
   UCR partnered with students and the Salvation Army to start a Community Garden in
    Spring 2009.
   Housing, Dining and Residential Services launched the Green Your Scene Campaign in
    April 2009 to coincide with the UCR Earth Week Celebration.
   Dining Services posts menus & nutrition Information online at www.dining.ucr.edu.
        o Vegan, Vegetarian and Healthy Options are featured at all campus restaurants
            through signage at the menu boards and point of service.
   Dining Services has created a Lighten Up menu panel
    at many of the retail restaurants to call out menu
    offerings that meet certain nutritional guidelines and
    feature the nutritional breakdown for those items.
   Chef Robert Grider has conducted seminars on healthy
    cooking as part of the campus Health & Wellness
    Program.
   The Rejuvenation Station is featured at the Residential
    Restaurants and provides freshly squeezed citrus juice,
    unsweetened fresh brewed tea and spa waters.
    Additionally, students can make their own juice at the A-I Residential Restaurant using
    our vegetable juicer.
   Dining Services created a Zero Waste Event Guide for the Residence Halls to educate
    students on how they can make their social gatherings environmentally friendly.
   Housing, Dining & Residential Services participates in campus Health & Wellness
    Committee and helped create a Health Dining Guide as well as a Healthy Meetings
    brochure.
        o http://wellness.ucr.edu/healthy_eating_on_campus.html
        o http://wellness.ucr.edu/UCR%20Healthy%20Meeting%20and%20Events%20Gui
            de.PDF.
   Dining Services conducts Sustainability Trainings for students and staff, including the
    staffing of an informational booth at the Bear Facts Orientation sessions.




Page 7
METRICS

Compostable Products Procurement
UCR’s Dining Services makes a considerable effort to practice environmentally-preferable
purchasing for disposable paper products, utensils and food packaging supplies. In the Fall of
2006, Dining Services introduced 100% biodegradable and compostable plates, containers and
utensils in the old Commons restaurants. These products break down much more quickly in
landfills than Styrofoam and plastic items and are made from renewable plant materials. The
products used include: hinged lid containers and plates made from plant fibers such as
sugarcane; and forks, knives, spoons, and cups made from corn resin. Additionally, Dining
Services uses Green Seal certified napkins in all locations. In the Residential Restaurants, the
napkins are placed on tabletop dispensers. At some campuses, this practice has led to 50%
average reduction in napkin usage.1

Almost half of the purchases made in 2007 were compostable, biodegradable and/or made from
renewable sources such as corn, potato starch, and sugar cane bagasse. While the university has
begun a composting program, there is still work to be done so that Dining Services can begin to
send these materials to a commercial composting facility. Mainly, the campus needs to work
with Panda Express to eliminate its use of polystyrene containers, work with Pepsi and coffee
vendors to switch to compostable cups, and expand the use of compostable products for catering
services.

Comprehensive data collection for compostable dining service products began in late 2007. The
university’s first full year of data is listed in Table A.

Table A. Compostable Products Procurement in Dollars
            2008 Total Purchases
Compostable                      $161,138
Non-compostable                  $194,724
Percent of Purchases             $45%
Compostable

2008 Spend
    45% by total purchase dollars are compostable
         o Corn bio-resins
         o Potato starch
         o Sugar cane bagasse
         o Paper fiber
    Manufacturer data is not readily available.
    There are product quality issues, although manufacturers continue to make
      improvements.
    Rising Demand = Rising Costs
         o Nov 2008 P & R Paper Supply informed UCR of price increases on the top 35
            items:

1
    http://www.whitedogcafefoundation.org/FTI/cost_cutting.pdf


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                            $219,825 total purchases on top 35 items
                            $29,077 increase based on 2008 volume
                            13.23% net cost increase

Sustainable Food Procurement
The university does not have a coordinated system in place to collect data for sustainable food
procurement. SYSCO Food Services has agreed to help populate this metric, and UCR is
actively researching data tracking mechanisms that will enable it to reach the sustainable food
procurement goals outlined in this document.

Food Waste
UCR has limited data on food waste recycling and needs to further develop the infrastructure to
capture 100% of the food waste from all the Dining Services facilities. Dining Services began to
measure post-consumer food waste at the Residential Restaurants in October 2008. Tables B and
C show the amount of food waste that was measured monthly through May, 2009. The figures
for October 2008 are estimates because the tracking began mid-month. Athens Services has
measured the total food waste for October and November 2009 at a staggering 20.24 tons and
24.71 tons respectively.

Table B. Post-Consumer Food Waste at the Lothian Residential Restaurant
                                             Cubic Yards
             Post-Consumer                 (1,500 lbs/cubic
    Month       Waste lbs           Tons        yard)          Avg/Day (lbs)
Oct-08      12,000           6.00          8.00               387.10
Nov-08      8,231            4.12          5.49               329.24
Dec-08      4,401            2.20          2.93               366.75
Jan-09      9,425            4.71          6.28               349.07
Feb-09      10,798           5.40          7.20               399.93
Mar-09      11,016           5.51          7.34               500.73
Apr-09      10,313           5.16          6.88               368.32
May-09      10,400           5.20          6.93               346.67



Table C. Post-Consumer Food Waste at the A-I Residential Restaurant
                                           Cubic Yards
            Post-Consumer                  (1,500 lbs/cubic
Month       Waste lbs        Tons          yard)              Avg/Day (lbs)
Oct-08      17,317.85        8.65          11.54              752.95
Nov-08      12,540.7         6.27          8.36               696.70
Dec-08      6,495            3.25          4.33               649.5
Jan-09      14,560.6         7.28          9.70               728.03
Feb-09      11,944.8         5.97          7.96               597.24
Mar-09      9,902.1          4.95          6.60               582.47
Apr-09      13,755.7         6.87          9.17               625.25
May-09      12,000           6.00          8.0                571.42


In order to maximize the recovery of food waste, Dining Services is taking a multi-faceted
approach involving the steps shown in the Food Waste Recovery Hierarchy diagram below, with
the exception of feeding animals. Dining Services consulted with the California Pork Council in
2007 to locate farmers who could use the leftover foods, but it was determined that there were no
local pig farmers who were licensed to accept food scraps.




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                                     Food Waste Recovery Hierarchy2
                                                     Source Reduction – Reduce the volume of
                                                     food waste generated


                                                      Feed People – Donate extra food to food
                                                      banks, soup kitchens and shelters


                                                      Feed Animals – Provide food to farmers


                                                      Industrial Uses – Provide fats for rendering
                                                      and food discards for animal feed production


                                                      Composting – Convert food scraps into a
                                                      nutrient rich soil amendment

Recycling Data
Existing waste stream data is limited, even with the recent partnership with Athens Services to
implement the Housing, Dining & Residential Services recycling program. No tonnage tracking
information is available by container or building and tonnage cannot be accurately estimated
based on the number of containers and frequency of pick-ups.

SUSTAINABLE FOOD SYSTEM GOALS

PROCUREMENT SHORT TERM GOALS (0-2 years)

Goal 1: Establish a tracking system for both sustainable and non-sustainable food
purchases.
Implementing a simple, expedient and comprehensive system for tracking food purchases will
allow UCR to quantify its performance in sustainable food procurement.
     Work with SYSCO and other food suppliers to develop a system for identifying and
       tabulating the dollar amount spent on sustainable food purchases. A product must meet
       at least one of the criteria listed in the definition of sustainable food in the Foodservices
       section of the University of California’s Policy on Sustainable Practices to qualify as
       sustainable.
     Work with SYSCO and other food suppliers to develop a system for recording the
       distance products travel from source to campus.
     Hold quarterly meetings with a SYSCO representative to evaluate the tracking system
       and procedures for enhancement and improvement opportunities.

Goal 2: Begin populating food procurement metrics


2
    United States Environmental Protection Agency


Page 10
To measure UCR’s progress towards its goals, Dining Services must regularly compile
performance data for food and service items procurement.
     Collaborate with various campus buyers to develop procedures and protocols for tracking
       UCR’s chosen food metrics.
     Develop quarterly reports to assess progress in sustainable procurement.

Goal 3: Procure sustainable foods for 5 percent of total food purchases
Sustainable produce often come with a higher price tag than foods produced using industrial
farming practices. UCR will work to identify cost-effective ways to raise sustainable purchases
to 5 percent of total food purchases.
     Collaborate with SYSCO to identify low-cost organic products.
     Investigate opportunities to utilize vendors serving large supermarkets. UCR may be able
        to piggyback on supermarket contracts and take advantage of food prices negotiated by
        these large organizations.
     Work with local farmers and farmers markets to find produce available at the quantities
        and price points required by UCR. Utilize the online local food guide created the
        Community Alliance with Family Farmers (CAFF), and the Growers Collaborative, a
        local foods distributor that is part of CAFF.
            o www.caff.org
            o www.growerscollaborative.org


Goal 4: Create a culinary herb garden.
Creating a culinary herb section at the UCR Community Garden can inspire students to think
about the source of their food and the intricacies of food systems.
    The Chancellor’s Committee on Sustainability Food Workgroup can recruit interested
        students to champion the herb garden.
    Assign a Dining Services staff member to oversee the project.

PROCUREMENT INTERMEDIATE GOALS (2-5 years)

Goal 1: Procure sustainable foods for 20 percent of total food purchases.
Sustainable produce often come with a higher price tag than foods produced using industrial
farming practices. UCR will work to identify cost-effective ways to raise sustainable purchases
to 20 percent of total food purchases.
     Collaborate with SYSCO to identify low-cost organic products.
     Investigate opportunities to utilize vendors serving large supermarkets. UCR may be
       able to piggyback on supermarket contracts and take advantage of food prices negotiated
       by these large organizations.
     Work with local farmers and farmers markets to find produce available at the quantities
       and price points required by UCR. Utilize the online local food guide created the
       Community Alliance with Family Farmers (CAFF), and the Growers Collaborative, a
       local foods distributor that is part of CAFF.
           o www.caff.org
           o www.growerscollaborative.org

Goal 2: Reduce use of food stuffs with a large carbon footprint


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Some food items inherently have a high carbon footprint, such as meat and dairy. While UCR
cannot eliminate these from its menus completely, the campus can identify such items and work
with its food vendor to substitute preferable products.
    Review menus for opportunities to reduce energy-intensive food stuffs.
    Substitute local meat and dairy products, preferably organic, into the menu as
        economically feasible.
    Consider adopting one “meat free” day per week across all residential dining halls.

Goal 3: Create a seasonal menu that uses local and sustainable foods
Creating a seasonal menu that takes advantage of regionally-sourced, in-season fruits and
vegetables will provide customers with fresh foods that are transported fewer miles than out of
season items.
     Coordinate with food vendors and use the Natural Resource Defense Council’s Eat Local
       website to develop a seasonal menu appropriate to Southern California.
           o www.nrdc.org/health/foodmiles

Goal 4: Investigate the economic feasibility of purchasing sustainable food for 30 percent of
total food purchases.
UCR has set an ambitious goal to procure 30 percent sustainable food by the end of the long term
goals. Given the cost increase associated with sustainable food procurement, the campus will
need to take a strategic approach to produce selection.
     UCR can enlist students to analyze sustainable options for cost and availability, allowing
        the campus to target cost-effective produce.
     Consider establishing an internship position under the Chancellor’s Committee on
        Sustainability Food Systems Workgroup.

PROCUREMENT LONG TERM GOALS (5-10 years)

Goal 1: Procure sustainable foods for 30 percent of total food purchases
The new UC Policy on Sustainable Practices adopted by the Regents in summer 2009 stipulates
that campuses procure 20 percent sustainable food by 2020. UCR has set an ambitious goal to
purchase 30 percent by 2020. Sustainable produce often comes with a higher price tag than
foods produced using industrial farming practices. UCR will work to identify cost-effective
ways to raise sustainable purchases to 30 percent of total food purchases.
     Maintain active participation in the UC Sustainable Foods Working Group and adopt a
       range of best practices and programs that have proven successful at other UC campuses.
     Develop a strategic approach to increasing sustainable food procurement within the
       campus’s budget.
     Maintain a dialogue with farmers markets, local food organizations and nonprofits to
       keep pressure on vendors for sustainable products.

Goal 2: Incorporate social justice guidelines in food procurement decisions.
Social justice is a highly important component of a sustainable food system. Verifying the social
justice attributes of food is difficult, however many organizations and individuals are involved in
this issue and are pushing forward with new ideas and ways to effectively incorporate social
concerns into food procurement decisions.



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      Stay abreast of progress in this area by urging all members of the UC Sustainable Foods
       Working Group to devote energy to developing methods for identifying producers with
       socially responsible labor policies and practices.
      Develop a definition of sustainable food that includes human and animal rights, and
       incorporates third-party certification programs that verify socially just and humane
       practices.

OPERATIONS SHORT TERM GOALS (0-2 years)

Goal 1: Continue the implementation of the food waste diversion program and educational
campaign.
Expand the food waste composting program to all Dining locations and work to incorporate
biodegradable/compostable disposable products to the composting program.
    Work with Athens Services to expand the food waste composting program to all Dining
       locations, including the University’s Highlander Union Building, Aberdeen-Inverness
       residence hall, Lothian residence hall, Barn, and auxiliary food service locations within
       the campus.
    Develop clear and consistent signage that provides instructions on use of new collection
       containers.
    Notify the campus community of the new program through mass emails and/or a press
       release.

Goal 2: Divert 50 percent of food waste.
Once the food waste diversion program is in place it will take some time for students to grow
familiar with the new program and utilize bins consistently and properly. With clear signage and
an educational outreach component, UCR should be able to achieve a 50 percent diversion rate
within the short term goals time frame.
     Use clear signage to identify the materials accepted in each food waste bin. The idea of
        recycling food waste may be new to many students; clarity and simplicity in signage is
        crucial to achieving high diversion rates.

Goal 3: Develop sustainability guidelines for kitchen equipment.
Target energy and water use in the kitchen by creating guidelines for new equipment and
upgrades/replacements. Having food service equipment guidelines in place that are regularly
updated as technology advances will facilitate the purchase of resource-efficient equipment.
Adopt maximum water flow and usage specifications for all kitchen equipment based on industry
best practices.
     Test the latest energy-saving commercial kitchen equipment technologies at the Food
        Service Equipment Center, a learning facility located at the Energy Resource Center in
        Downey, California. This facility is managed by the Southern California Gas Company.
        Visitors are invited to bring their own recipes and ingredients to test and compare over
        150 pieces of equipment. UCR’s Southern California Gas Company representative can
        evaluate UCR’s kitchens and coordinate a visit to the Energy Resource Center.
            o www.socalgas.com/business/foodService
     Revisit the guidelines as manufacturers develop new technologies.




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Goal 4: Expand the use of sustainable cleaning chemicals, ware washing products, and
hand soaps in all dining operations.
Food service outlets are operated and maintained according to high health and safety standards.
With this in mind, UCR Dining Services will maximize its use of Green Seal cleaning chemicals
that are approved for use in food service operations.
     Inventory all cleaning chemicals and hand soaps used at UCR’s food outlets, both Green
        Seal compliant and non-compliant.
     Research the availability of sustainable products that are approved for food service
        operations.
     Involve the food service staff in the decision-making process to secure their buy-in.

Goal 5: Explore the use of third-party “green business” certifications for sustainable dining
operations.
If cost effective, certify one facility by December 2010 through one of the following: (1) City or
County’s “green business” program, (2) Green Seal’s Restaurants and Food Services Operations
certification program, or (3) the Green Restaurant Association certification program.

Goal 6: Perform feasibility study on implementing the Sustainable Foodservice Practices
Goals for franchised food operations.
Participate in the UC working group that will be formed to study greening operations for leased
tenants and third party operators.
      Work with the Campus Real Estate Office to build sustainability language in tenant lease
        agreements.

OPERATIONS INTERMEDIATE GOALS (2-5 years)

Goal 1: Divert 75 percent of food waste.
As new students enter the university and older students cycle out, the proportion of students that
are familiar with the food waste diversion program will increase. Each year, more students will
be accustomed to using the bins and the diversion rate will steadily rise.
     Educate all incoming freshman and transfer students on the food waste diversion program
       goals, through welcome week activities and clear signage in the dining halls.

Goal 2: Partner with Panda Express to green their operations.
After UCR establishes best practices for compostable product procurement and food waste
recycling, Panda Express should be expected to follow suit. The university should explore the
possibility of amending the contract with Panda Express to include environmental practices and
goals. Defining UCR’s expectations through contractual obligations will help UCR achieve
accountability and the desired sustainability results as opposed to non-binding recommendations
and requests.
     Open a dialogue with Panda Express management to discuss UCR’s goals and determine
        the most appropriate way to proceed.
     Discuss with other UC campuses how they have compelled outside food vendors to
        support their zero waste goals.

Goal 3: Partner with any current or future corporate entities that provide food on campus.



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Corporate restaurant contracts can be an important revenue stream for a campus. However,
failing to require companies to implement sustainable operations may provide them with a
competitive advantage over campus-owned dining facilities. Additionally, UCR’s attainment of
sustainability goals such as zero waste could be compromised.
      Include sustainability requirements in all new contracts and lease agreements with
         outside food vendors.
      Discuss with other UC campuses how they have compelled outside food vendors to
         support their zero waste goals.

Goal 4: Replace the aging dish washing machine at the Aberdeen-Inverness Residential
Restaurant.
UCR can save up to 323,000 gallons of water annually by replacing aging dishwashing machine
at Aberdeen-Inverness with a water-saving Energy Star certified model. Doing so will also
result in significant energy savings.
     Perform a cost analysis to determine the annual price of operating the old dishwasher
         versus the resource-efficient model.
     Determine the simple payback for the product.
     Present this information in conjunction with background on UCR’s sustainability goals to
         the appropriate parties to support purchasing the new equipment.


OPERATIONS LONG TERM GOALS (5-10 years)

Goal 1: Achieve zero food waste by 2020.
For UCR to meet the UC 2020 zero waste target, the entire food waste stream will need to be
captured and diverted. Within the long term goals time frame, enough students will be
accustomed to the food diversion program that a 100 percent diversion rate will be achievable.
    Educate all incoming freshman and transfer students on the food waste diversion program
       goals, through welcome week activities and clear signage in the dining halls.
    Gather feedback from diners to determine how the program could be improved.

Goal 2: Replace aging kitchen equipment with Energy Star appliances.
Use the sustainability guidelines created in the intermediate goals time frame. When kitchen
equipment is due for replacement, purchase Energy Star appliances exclusively.
    Use the Food Service Technology Center for cost calculators and rebate programs to help
       evaluate replacement kitchen equipment and guide resource efficient purchasing
       decisions.
           o www.fishnick.com
    Continue to test new kitchen equipment at the Southern California Gas Company’s Food
       Service Equipment Center, located at the Energy Resource Center in Downey, California.
       Select models that meet UCR performance requirements, are Energy Star rated, and are
       eligible for rebates.

EDUCATION & EXTERNAL OUTREACH SHORT TERM GOALS (0-2 years)

Goal 1: Implement a food waste diversion program and educational campaign.



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In order to meet the UC landfill diversion goals, UCR needs to launch an ongoing educational
campaign to educate students about the food waste diversion program.
     Develop clear and consistent signage that provides instructions on use of new collection
       containers.
     Notify the campus community of the new program through mass emails and/or a press
       release.
     Focus on reducing food waste through educational programs and print media.
            o Continue to maintain the Green Your Scene campaign launched by Housing,
               Dining & Residential Services in April 2009.

Goal 2: Support the campus community garden.
The campus partnered with the Salvation Army to break ground a community garden in summer
2009. To ensure success, UCR will need to partner with the student Sustainable UCR
organization to maintain the garden. Dining Services can support the garden by establishing an
culinary herb section to be maintained by Dining staff and/or volunteers. The American
Community Gardening Association is a useful resource that includes tip sheets, horticultural best
practices and sample garden rules: www.communitygarden.org/index.php.
     Establish guidelines for sustainable practices, including a composting program and an
        integrated pest management policy
     Establish a student internship to manage the garden
     Install an efficient irrigation system
     Expand garden production to provide produce for the UCR farmer’s market
     Incorporate the garden into UCR course curriculum

Goal 3: Increase participation in the UC Sustainable Foods Working Group
Involving more individuals in the monthly conference calls will facilitate best practices sharing
and open channels of dialogue other campuses.
    Designate two regular UCR representatives to join the conference call and one alternate
       so that UCR will have two individuals participating in each call.
    Report back to the Chancellor’s Committee on Sustainability Food Technical Workgroup
       with the call minutes.



EDUCATION & EXTERNAL OUTREACH INTERMEDIATE GOALS (2-5 years)

Goal 1: Create a labeling system to highlight sustainable food choices for diners.
UCR will work on developing a Green Eating Program that will help diners make informed meal
choices. The campaign will include signs at point of service; color coding based on relative
distance items traveled to get to the campus; and different markers for organic, locally grown,
vegetarian, and vegan options.
     Work with food vendors to develop a system for calculating the miles traveled and
       carbon footprint of foods served at UCR.
     Use this information to label the different food choices and highlight sustainable options.
     Implement this program consistently throughout all campus-operated dining facilities.




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      Develop marketing material to educate the campus about the program, especially students
       living in the residence halls.

Goal 2: Expand the Lighten Up menu panel to all retail restaurants.
UCR Dining Services offers a “Lighten Up” Menu at the following locations on campus: The
Barn, El Sol, and Honor Roll. Items featured as part of the Lighten Up menu meet the CA Dept.
of Public Health’s Healthy Entrée Guidelines for CALORIES and FAT. Plans are in the works
to expand Lighten Up menu throughout campus.

Goal 3: Use the community garden to establish an agroecology program.
Student gardens provide an excellent opportunity for hands-on learning about ecology and
agricultural production. UCR can enhance its course offerings by developing the community
garden into a larger agroecology program.
     UC Santa Cruz established a residential living/learning program called the Program in
        Community and Agroecology (PICA). PICA presents a model for sustainable living with
        a student garden serving as the central demonstration site. Students and faculty interested
        in developing a program for UCR can visit the garden, sit in on a PICA seminar, and
        learn about UCSC’s experience with implementing this type of program.
            o www.ucscpica.org

Goal 4: Demonstration Projects

Project 1
UCR can create a useful resource from food waste generated on campus by partnering with
students to create a vermicomposting, or worm bin program. The campus will need to provide a
safe area for bins and the tools students require to construct them. Students will be responsible
for picking up coffee grounds and other food scraps from the campus dining outlets. Students
will also provide general care for the worms. The resulting vermicompost, or worm castings, can
be sold by students or given to various gardens that UCR is planning to create, such as the
culinary herb garden and the community garden. The Entomology Department is a good resource
for both faculty oversight and interested students.

Project 2
Develop a pilot program at Spinelli’s To Go where diners are provided with a reusable to-go
container rather than a disposable one. Students will take food as usual and bring back the
reusable container at their convenience to be washed by Dining Services, after which it can be
used again for another to go meal. A small deposit can be charged to student meal cards and
refunded at the end of the year if all containers are returned. The University of Florida has had
great success with this program:
www.ufsustainability.blogspot.com/2009/01/gator-dinings-green-takeout.html

Project 3
Certify one of UCR’s food service facilities using a third-party green business certification
program. Earning certification will provide UCR with a sustainable dining operation that meets
specific criteria for energy and water conservation, waste reduction and recycling, green
cleaning, pollution prevention and education. Potential third-party certifiers include the Green



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Restaurant Association and Green Seal’s Restaurants and Food Services Operations (GS-46)
certification program.
     www.dinegreen.com
     www.greenseal.org/certification/gs46_food_service_operations.cfm

Project 4
Join the Real Food Challenge, a campaign designed to use the purchasing power of colleges and
universities to transform the food system into a more sustainable and just system. The challenge
calls for participating campuses to redirect 20 percent of all food purchases towards “real food”
by 2020. Real food falls under four categories: local, fair, ecologically sound, and humane. See
the Real Food Challenge website for details.
     www.realfoodchallenge.org

DEFINITIONS
Local food (LEED) – food grown and harvested within 100 miles
Local food (STARS) – food grown and harvested within150 miles
Local food (UCR) – food grown and harvested within 250 miles
Sustainable food (UC Systemwide) – food that meets one or more of the following criteria per
UC Policy:
    Locally Grown
    Fair Trade Certified
    Domestic Fair Trade Certified
    Shade-Grown or Bird Friendly Coffee
    Rainforest Alliance Certified
    Food Alliance Certified
    USDA Organic
    AGA Grass-fed
    Pasture Raised
    Grass-finished/100% Grass-fed
    Certified Humane Raised & Handled
    Cage-free
    Protected Harvest Certified
    Marine Stewardship Council
    Seafood Watch Guide “Best Choices” or “Good Alternatives”
    Farm/business is a cooperative or has profit sharing with all employees
    Farm/business social responsibility policy includes (1) union or prevailing wages, (2)
       transportation and/or housing support, and (3) health care benefits
    Other practices or certified processes as determined by the campus and brought to the
    Sustainable Foodservices Working Group for review and possible addition in future
       policy updates.

Compostable product – a product that will degrade in a commercial composting facility in 180
days or less according to American Society for Testing and Materials (ASTM) International
Standards 6400 or 6868




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Biodegradable product – a product that will break down completely by microorganisms into
carbon dioxide, water and biomass; no food service industry standard for this term exists at this
time

ORGANIZATIONAL STRUCTURE

The UCR Sustainable Food Systems Workgroup will consist of a diverse membership from the
campus community, including students, faculty and staff. The committee will reach out to
increase participation from student organizations and other campus departments, as well as to
increase membership. The group will meet at least once a month to discuss goals and
achievements. Sub-groups will be formed as needed to focus on specific goals. The committee
is comprised as follows:

Gustavo Plascencia, Workgroup Lead, General Manager, Dining Services
Fortino Morales, Student, Sustainable UCR, Sustainable Agrifood Systems Fellow
Nolan Ung, Student, Sustainable UCR
Elizabeth Tizcareno, Student, Sustainable UCR
Sara Breuer, Student, Animal Rights Club
Helen Kuan, Student, Sustainable UCR
Kristopher Hanson, Sustainability Assistant, Dining Services
Gideon Zeidler, Affiliate Extension Specialist, CE-Intercampus Programs
Ertem Tuncel, Associate Professor, Electrical Engineering Department




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