Review Metrics & Annual Reports

FY11-12 Annual Report - Sustainable Food Work Group

farmers' market 1 Co-Chairs
Jack Henderson, Medical Center and Jen Dowd, Campus Retail Services

UCOP Policy

Each campus and medical center foodservice operation shall strive to procure 20% sustainable food products by the year 2020
Campus and medical center food service operation shall strive to earn third-party “green business” certifications for sustainable dining operations
Retail food service facilities may meet the 20% procurement requirement by aggregating the purchases of all retail entities under the jurisdiction of a single operational unit.

FY11-12 Accomplishments
Campus

Increased Mission Bay Farmers’ Market attendance 26% during the summer of 2012, from 5,075 in 2011 to 6,400 in 2012.
Extended Mission Bay Farmers’ Market season through December
Implemented Sustainable Foodservices Practices guidelines from UC Office of the President in three leases
Carmelina’s Taqueria serves local Certified Angus Beef-level gold certified
All restaurants using cooking oil recycle through SF’s Greasecycle.
Going Greener customer-facing compost program implemented in Carmelina’s Café in the Mission Center Building. All UCSF food service locations are now Going Greener to work towards achieving zero waste in 2020.

Medical Center

NFS now purchasing local, organic yogurt from cows not treated with rBST.
All fluid milk, sour cream and cottage cheese are local and from California cows not treated with rBST.
American Humane Society-approved cage-free liquid eggs. This was top expense off-set by reduction in meat servings due to Meatless Mondays and rewriting the menus to reduce meat purchases.
Switched from conventional to organic baby food and to local and organic strawberries in Childrens’ Hospital when in season.
The spring greens and spinach on the salad bar are local and organic over 95% of the time.
Removed all candy in retail, replaced with competitively priced, local and/or organic seasonal fresh fruits
All brown rice, canned beans, and wheat bread are local and organic
14% of total food purchases met UCOP sustainable criteria.
In the month of June 2012, achieved 65% of total food purchases that met UCOP sustainable criteria.
Participate in Food Day – October 24, 2012 – a sustainable food educational event at select vendor locations

FY 2012-2013 Goals
Campus

Identify funding, due diligence, development and implementation of a system for tracking sustainable food procurement by our vendors.
Expand the Smart Choice menu offerings to Mission Bay retail restaurants.
Incorporate Sustainable Foodservices Practices guidelines from UC Office of the President into all new leases and lease renewals..

Medical Center

Create more seasonal menus that increase the use of local and/or sustainable foods
Achieve minimum of 16% sustainable food purchases. This will be a challenge due to expected price increases following 2012 drought in the Mid-West
Maintain current 85% diversion rate for all waste on department

Metrics

Percentage of annual food purchased that is sustainable (medical center and campus vendor purchases)
Pounds composted/month at Millberry Food Court Plaza, Mission Bay (Rutter Center & Housing) Courtyard Café and Laurel Heights

Challenges

How to maintain local produce usage in winter months.
Working with Novation and US Foods to find more sustainable foods.
Retail facilities in mixed-use buildings inherently provide less control over contamination and composting efforts.
Difficult to monitor our diversion rates due to indirect relationship with Recology, our waste hauler.
Going Greener program at Mission Center Building is on hold pending resolution of rodent issues so that composting can begin.
Tracking sustainable food purchases since each vendor purchases products independently.
Creating a labeling system to highlight sustainable food choices for retail restaurants.
Difficult to monitor our diversion rates due to indirect relationship with Recology, our waste hauler.
Tracking sustainable food purchases since each vendor purchases products independently.
Creating a labeling system to highlight sustainable food choices for retail restaurants