Developing a Sustainable Food Purchasing Policy A Food Service Operator

1
Developing a Sustainable Food Purchasing
PolicyA Food Service Operators World

• John Turenne
• Sustainable Food Systems
• Bridging Borders Toward Food Security October
  10, 2006

2
(No Transcript)
3
What am I going to share with you?

• Insight on the perspective of a food service
  operator
• Examples of not so good ways to get the
  sustainable food message across
• Examples of successful ways to influence and help
  the process.

4
What has the food service industry done?
Weve created our own monster!! Quantity over
Quality
5
Conventional Food Service Purchasing

• Has become entirely automated
• Less Less time dedicated
• Become a non-thinking process
• Often utilizes complex software and systems

6
What will it take to overcome that model?

• Extra work hard work
• Manager now needs to think
• A systemized guide
• Flexibility

7
Prioritize local, independently-owned, organic
farms in purchasing
HIGH

• Geography
• Connecticut
• Region
• United States
• International

• Farm Size
• Small, independent
• Medium
• Large

• Product Type
• Free range
• Organic
• IPM/ Ecological
• Conventional

Product desirability
Willingness to pay
LOW
8
How can we help the process along?
9
(No Transcript)
10
Not recommended ways to help

• Threats / confrontation
• Complaints
• Hollow offers of assistance

11
Examples of Successful ways to influence change

• Collaboration
• Patience, yet persistent
• Garner support from high up
• Share possative stories and stats

12
To help

• Understand, accept the ramifications of change
  and promote to your fellow customers.

13

• Changes in
• Menu size
• Menu Style
• Seasonality
• Service
• Variety

14
To help

• Contribute honest, open and dependable support
• Motivate change through the heart as well as the
  mind

15
John Turennewww.sustainablefoodsystems.com