COVER PAGE Stanford Dining and Stanford Hospitality & Auxiliaries Sustainability “A Way of Life” Education. Collaboration. Wellness. Championed by Residential and Dining Enterprises INSIDE COVER cover: Photograph by Professor Rob Reich, Political Science Department PAGE 1 Table of Contents From our University Administration PAGE 3 Stanford Dining and Stanford Hospitality & Auxiliaries PAGE 4 From Residential & Dining Enterprises PAGE 5 Education, Outreach and Awareness 6 Putting the Farm Back in “The Farm” PAGE 6 Academic Programs PAGE 8 Educational Events PAGE 10 Collaboration and Partnership PAGE 12 Student Collaborations PAGE 13 Toward Zero Waste PAGE 16 Wellness and Culinary Excellence PAGE 20 Culinary Standards PAGE 20 Purchasing Guidelines and Preferences PAGE 22 Sustainability Programs with our Distributors PAGE 25 Direct and Local Partners PAGE 26 Awards and Recognition PAGE 30 Contributors and Resources PAGE 31 PAGE 2 (PICTURE OF BEETS) PAGE 3 From our University Administration This is an enormous undertaking, but if we are to learn how to live on this planet in an environmentally sustainable way, if we are to leave something to be proud of for our children’s children’s children, we must begin. —John Hennessy, President, Stanford University “If we are to leave our children a better world, we must take steps now to create a sustainable environment. So it is critical that we model sustainable citizenship on our own campus.” —John Etchemendy, Provost, Stanford University” “Sustainability practices at Stanford are built on the strong foundation of several decades of environmental stewardship in energy, water, transportation, housing, dining, waste, building and landscape management. With many measurable accomplishments underway, the challenge remains how to fully transform our institutional choices and individual behavior to practice sustainability in every aspect of campus life, experience and education. We work together to continually prove and revive the environmental, economic and social value of sustainability on campus and beyond. —Fahmida Ahmed, Associate Director, Office of Sustainability, Stanford University PAGE 4 Header: Stanford Dining and Stanford Hospitality & Auxiliaries Stanford Dining and Stanford Hospitality & Auxiliaries, divisions of Residential & Dining Enterprises (R&DE), collectively serve more than 4 million meals annually. Our operations include 13 undergraduate dining halls, five cafés, summer conference dining, executive dining, concessions, university catering, training table and produce stands. Commitment to Sustainability R&DE’s purpose is to support the academic mission of the University by providing the highest quality services to students members of the University community in a sustainable and fiscally responsible. Simply put, our commitment to sustainability is a core tenet of our management and it plays an important role in everything we do. With respect to food, our commitment to sustainability is rooted deeply in our passion for seasonal, fresh, healthy and flavorful food. We are committed to knowledge and creating awareness of food culture, food systems and food production, by which we are able to meaningfully participate in the education of our future Through our commitment to purchasing sustainable food, we are helping to abundance of it for them and others in the future. The Sustainable Food Program The Sustainable Food Program collaborative effort led and managed by Stanford Dining and Stanford & Auxiliaries that includes strategic partnerships with vendors and students, staff, faculty and other campus stakeholders. Through these partnerships. Sustainable Food Program seeks to create positive impact across three areas of education, outreach and awareness; collaboration and partnership; and wellness culinary excellence. The Sustainable Food Program grew out of a partnership between our organization a group of committed undergraduate student interns who worked with us to several sustainability initiatives. In 2006, with our support, these students submitted successful proposal to the Provost to fund a two-year trial period for a full-time Foods Coordinator to work within our organization. Today, the Sustainable Foods Coordinator is fully funded by R&DE and continues to play an integral role in our sustainability initiatives through the Sustainable Food Program. PAGE 5 From Residential & Dining Enterprises “Residential & Dining Enterprises supports the academic mission of the University by providing the highest quality services to students and other members of the university community in a sustainable and fiscally responsible manner. R&DE’s vision is to be the best in the business by creating a “Culture of Excellence.” Through partnerships with students, faculty and academic departments, R&DE has made a significant, positive impact on the awareness and habits of the Stanford community. We continually implement policies and practices that preserve our natural resources and reduce our overall carbon footprint. We are proud to ‘walk our talk’ and lead the way in making sustainability a way of life.” Shirley Everett, Senior Associate Vice Provost, Residential & Dining Enterprises “For over 100 years, Stanford University has been dedicated to improving the world and training the next generation of leaders. Stanford Dining’s passion for great food and entrepreneurial spirit is aligned with the pioneering spirit of Jane and Leland Stanford. We take the time and effort to source the most sustainable ingredients while building long-lasting relationships with our farmers, ranchers and purveyors. It is a relationship built on shared values and a mutual understanding that while we strive for excellence, we must leave behind only the smallest footprint.” —Eric Montell, Executive Director, Stanford Dining, Residential & Dining Enterprises “Meeting the ever changing expectations of our campus community, Stanford Hospitality & Auxiliaries demonstrates our commitment towards offering sustainable products as a way of life. Fueled by our passion for culinary excellence, we engage in and implement solutions to sustain our planet through collaboration with local farmers; sourcing the most efficient packaging; and applying the latest technology and equipment. This educational opportunity is the foundation for a sustainable food system and reduction of our ecological footprint.” —Michael Gratz, Executive Director, Stanford Hospitality & Auxiliaries, Residential & Dining Enterprises PAGE 6 Header: Education, Outreach, and Awareness The School of Earth Sciences engages in teaching and research in a range of environment and resource issues. We have a unique campus partner in Stanford Dining… to manage productive and educational gardens and create a working model of the food system from farm to table for students to participate in and learn from.” —Pam Matson, Dean, School of Earth Sciences PUTTING the FARM BACK in “THE FARM” Eating and growing food offers us the opportunity to engage on a daily basis with issues related to health, the environment, social equity and the global economy, and we actively foster this experiential learning in our dining halls, our gardens and the classroom. By creating opportunities for students to experience fresh food, agriculture, food customs and sustainability as integral parts of their education and everyday life, the Sustainable Food Program supports Stanford students in developing a worldview from which they can affect meaningful change as individuals and as future leaders. Farms, Gardens and the Produce Stand Through the student gardens, the Stanford Community Farm and the Stanford Produce Stands, the Sustainable Food Program cultivates healthy food for the community and provides an experiential model of the food system for students. Our student interns and employees learn about sustainable food production methods, distribution, marketing and sales. In addition to providing broadly applicable business and gardening skills, the gardens, Farm and Produce Stands build community through shared work and experience. Many new student groups, projects and friendships have grown out of these spaces. Student Gardens Student-managed organic gardens exist outside every major dining hall on Stanford’s campus and several Row Houses. The educational dining hall gardens are organized and maintained by student employees of Stanford Dining, under the supervision of the Sustainable Foods Coordinator and the Farm Educator. The gardens are a boon to Stanford Dining’s kitchens, providing fresh herbs, fruits and vegetables of the freshest and highest quality. By creating a visible link to food production and sourcing, the gardens also enhance students’ residential education experience and help generate interest in sustainable agriculture on campus. Stanford Community Farm The Stanford Community Farm is a productive and educational space to learn about sustainable agriculture. The site—established decades ago, and reinvigorated in 1997 through a student proposal—is divided between educational space and small individual plots for Stanford faculty, staff and graduate students. Stanford Dining collaborates with Stanford’s Farm Educator to bring produce grown at the Community Farm to the Stanford Produce Stands and dining hall kitchens. PAGE 7 PICTURE: Stanford student garden manager, Lauren Norwood ’10, with freshly harvested rainbow chard from the Ricker dining hall garden PAGE 8 “Stanford Dining goes the extra mile in every dimension: serving quality food to students, educating students, staff and faculty about their food choices, planting local gardens, soliciting student involvement, and most impressively, in connecting Dining Services with academic classes on the ethics and politics of food and the environment.” —Rob Reich, Associate Professor, Political Science Academic Programs Campus Discussions Academic programs are a core component of our sustainability program. Stanford Dining’s Executive Director and Sustainable Foods Coordinator are frequently invited to visit, speak in and participate in courses and lecture events at Stanford. Examples of classes Stanford Dining has been invited to speak in: • Fundamentals of Sustainable Agriculture • Urban Agriculture • Food and Politics • Local Sustainable Agriculture • Food and Society • Plants and Civilizations • Reducing Stanford’s Carbon Footprint • Creating a Green Student Workforce to Help Implement Stanford’s Sustainability Vision • Nutrition Examples of class projects the Sustainable Food Coordinator has guided: • Think Like a Designer Class: design project on “Wellness & Waste” • Institute of Design at Stanford: “Sustainable Abundance: Consuming Less Meat” • Life Cycle Analysis Course: “Striving for Sustainability at Stanford’s Axe and Palm Restaurant: A Life Cycle Analysis” • Plants and Civilizations: “Food Tracing Exercise” Partner for Ethics of Food & The Environment Series For the past three years, Stanford Dining has partnered with the Center for Ethics in Society on the Ethics of Food and the Environment Series. Highlights included: • U.S. Deputy Secretary of Agriculture, Kathleen Merrigan, joined students, faculty and staff at Manzanita Dining for a seasonal dinner and discussion. • Stanford Dining’s Executive Director, Eric Montell, and former Sustainable Foods Coordinator, Erin Gaines, participated in a panel discussion with journalist Michael Pollan about bringing sustainable foods to universities. • Stanford Catering Chef, Andrew Mayne, cooked an on-site breakfast using local, seasonal ingedients for a discussion between Marion Nestle and students, faculty and staff. Research partnerships Stanford Dining is currently exploring opportunities with researchers at the School of Medicine and the Institute of Design at Stanford to understand behavioral change with respect to food and nutrition and to implement design solutions in the dining halls to encourage healthy and sustainable eating behaviors in the context of free choice. PAGE 9 (TWO PICTURES) (top) World-renowned environmental scientist and Stanford faculty member, Paul Ehrlich, speaks with students, including Lee Anderegg ‘11, as part of the Environmental Faculty Dinner Series. (bottom) Stanford Dining’s Executive Director, Eric Montell, and former Sustainable Foods Coordinator, Erin Gaines ‘07, participated in a panel discussion with journalist Michael Pollan about the challenges and successes of bringing sustainable foods to university campuses. PAGE 10 (PICTURE OF MATT ROTHE) Sustainability Coordinator, Matt Rothe, and Co-President of Students for a Sustainable Stanford, David Geeter, during one of the Stanford Dining 350.org Climate Conscious Food Week events. One of the major objectives of the Sustainable Food Program is to encourage sustainable behavioral changes through education, raising awareness and working with members of our community. From events in the dining halls to partnerships with student groups and academic departments, our goal is to offer everyone at Stanford a hands-on, exciting experience to learn about sustainable food systems and to engage our community in actively creating positive change. Climate Conscious Food Week In support of 350.org’s International Day of Climate Action, Stanford Dining hosted the first Climate Conscious Food Week in October 2009 to educate Stanford students about the impact of our food choices on the climate. Over 30 student volunteers educated their classmates about climate-friendly eating habits in the dining halls throughout the week. Eat Local Dinners Stanford Dining hosts Eat Local Dinners that feature seasonal food and bring local farmers, ranchers and fishers into the dining halls to talk with students. Student gardeners and local producers offer tastings from local farms and on-campus gardens. 900 students: Students participated in Stanford Dining’s first Climate Conscious Food Week in October 2009. PAGE 11 “In support of the important work being done at the Center for Ocean Solutions, Woods Institute for the Environment and Monterey Bay Seafood Watch program, Stanford Dining and Schwab Executive Culinary Services commits to not serving Atlantic bluefin tuna, Chilean sea bass or farm-raised salmon.” —Eric Montell, Executive Director, Stanford Dining, Residential & Dining Enterprises (PICTURE) Stanford Law Professor and Director of the Center for Ocean Solutions, Meg Caldwell, second from left, moderates the featured panel event of Stanford Dining’s Seafood Sustainability Week. Sustainable Seafood Week In November 2008, Stanford Dining hosted Seafood Sustainability Week, during which all dining halls and cafés highlighted sustainable seafood. The dining hall staff provided Seafood Watch cards and educational materials to students and customers. The week culminated with a panel event in Wilbur dining hall entitled, “Learning about Sustainable Seafood in the Global Market and How You Can Make a Difference,” featuring expert speakers from the Monterey Bay Aquarium, the Culinary Institute of America, the Stanford Center for Ocean Solutions, and Taras Grescoe, author of Bottomfeeder—How to Eat Ethically in a World of Vanishing Seafood. Cooking for Solutions, Monterey Bay Aquarium Cooking for Solutions is the showcase culinary event of the year to support the Monterey Bay Aquarium’s Seafood Watch program, with gourmet dishes prepared by celebrity chefs and 75 outstanding restaurants. Stanford is honored to be the only university invited to participate in this annual event. Seafood Watch empowers seafood consumers and businesses to make choices for healthy oceans by making recommendations about which seafood items are “Best Choices,” “Good Alternatives,” and which ones you should “Avoid.” Consumers can find the recommendations online, in printed pocket guides or on mobile devices. (SEAFOOD WATCH LOGO) Stanford Dining is a Business Partner with Seafood Watch, a program at the Monterey Bay Aquarium to help build awareness about ocean-friendly seafood choices. Business Partners distribute Seafood Watch’s pocket guide for making sustainable seafood choices and purchase sustainable seafood options. PAGE 12 Header: Collaboration and Partnership (PICTURE) Student garden managers show off organic vegetable seedlings in the Wilbur Garden. (3 PICTURES) (above) Student Ambassador John Mulrow ’08 educates customers at the Alumni Café about composting, wearing a Fellow Biocompostables Inspector t-shirt (FBI) (above left) Produce Stand manager Ally DeArman ‘08 with local, organic carrots from ALBA Organics. (left) Wilbur student gardeners Mattias Lanas ’10 and Kate Hyder ‘10, display freshly harvested lettuce to students in the dining hall. Student Groups Stanford Dining and Stanford Hospitality & Auxiliaries work closely with students from a variety of groups, providing support and implementation advice on student-initiated projects and events. These groups include: • Associated Students of Stanford University (ASSU) • Graduate Student Council (GSC ) • Students for a Sustainable Stanford (SSS) • Stanford Project on Hunger (SPOON ) • Farming and Eating for Equality and Diversity (FEED) • Campus Garden Initiative (CGI ) • Plant It: Earth • Stanford Association for International Development (SAID ) • Students Taking on Poverty (STOP) 18 students Develop program initiatives, maintain organic dining hall gardens, manage two Produce Stands, and coordinate composting efforts at cafés. PAGE 13 “Stanford Dining’s commitment to the position of a Sustainable Food Coordinator has shown the organization’s concrete commitment to students … I know that students at Stanford feel very lucky that we have a sincere ally at Stanford Dining, who cares just as much if not more about creating a sustainable Stanford food system.” —Briana Swette, class of 2010, President of student groups FEED (Farming and Eating for Equality and Diversity) and Plant It Earth (EATWELL ICONS) Student Collaborations Sustainable Food Program Student Employees Interns, Gardeners, Produce Stand Managers and volunteer Student Ambassadors Stanford Dining employs and trains about 18 students each quarter to manage various aspects of the Sustainable Food Program and to help in designing, implementing and managing key program initiatives. Student employment is designed to engage students in our operations as integrated stakeholders. By creating out-of-class learning experiences that include practical skills as well as insights into the challenges and opportunities of managing sustainability programs in the context of a business environment, Stanford Dining provides valuable training to complement students’ academic education. Environmental Faculty Dinner Series Starting in 2008-09, Stanford Dining formed a partnership with Students for a Sustainable Stanford to bring world-renowned environmental faculty into the dining halls for intimate dinners with students. At over 15 dinners featuring delicious, sustainable food each year, students and faculty discuss topics including the current state of climate change science, coastal policy and law, nutritional differences between organic and conventional food, and nutrient limitations and runoff from agriculture, among many others. The popular series continues to attract leading faculty and students of all backgrounds. Sustainable Food Training for Student Managers Stanford Dining’s Sustainable Food Coordinator offers an annual training session for student kitchen managers in non-Stanford Dining residences about sustainable food guidelines and procurement. Through this outreach, Stanford Dining promotes sustainable purchasing practices beyond its own facilities and provides relevant education to student managers. PAGE 14 “One of the most exciting aspects about working both in the Stanford Dining dormitory gardens and for the Stanford Produce Stand is having the opportunity to create awareness … Working closely with the Sustainable Foods Coordinator is a large part of what makes partnerships such as these possible and his [Matt Rothe’s] support is certainly the most integral force behind our efforts to expand the Produce Stand as well as the student operated gardens.” —Nicole Chorney, Student Produce Stand Manager Stanford Produce Stands Local, organic produce is available year-round to the Stanford community every week at the Stanford Produce Stands. We source delicious seasonal produce from oncampus gardens and local, organic farms dedicated to fair labor practices. Student employees operate the Stanford Produce Stands under the guidance of the Sustainable Foods Coordinator. Student Produce Stand Manager, Nicole Chorney, describes her experience working in the gardens and at the produce stands: “One of the most exciting aspects about working both in the Stanford Dining dormitory gardens and for the Stanford Produce Stand is having the opportunity to create awareness to the Stanford community about locally and sustainably grown food. Recently we’ve integrated the Stanford Dining gardens with the Produce Stands, by selling the vegetables grown by Dining’s student gardeners to the broader Stanford Community, in addition to the produce grown by the Farm Educator at the Stanford Community Farm and the produce supplied by ALBA organics. It’s been really exciting to see all our hard work going into the gardens grow into a substantial amount of the produce stands’ revenue in recent weeks, and to be able to communicate to our customers that we’re selling campus-grown food cultivated in relatively small spaces. Working closely with the Sustainable Foods Coordinator is a large part of what makes partnerships such as these possible and his [Matt Rothe’s] support is certainly the most integral force behind our efforts to expand the Produce Stands as well as the student-operated gardens.” PAGE 15 (3 PICTURES/ TOP PICTURE OF GIRL HOLDING BEETS) (top) right Former Sustainable Foods Coordinator, Erin Gaines ’07, proudly displays student-grown Chioggia beets at the Produce Stand. (bottom right) The Produce Stand wooden cart full of colorful, seasonal produce. (bottom left) Student customers at the Produce Stand are excited to eat local, organic strawberries. PAGE 16 (PICTURE) A view of nectarine blossoms at Cannard Farms in Sonoma, Calif., during a student trip. Photograph by Professor Rob Reich, Political Science Department Toward Zero Waste (EATWELL ICONS) A major focus of the Sustainable Food Program is to reduce the impact of our operations through efficiency measures, education of our staff and customers, collaborative efforts with our partners across campus and creative design solutions to complex behavioral challenges. The goal of these efforts is to reduce our consumption of resources, generate as little waste as possible and find the highest and best use for any waste that we do generate. PAGE 17 Reducing Food Waste Love Food Hate Waste Campaign Starting in 2008-09, Stanford Dining implemented an ongoing “Love Food Hate Waste” campaign to encourage students and employees to actively participate in reducing food waste. We reduced plate sizes as well as food portions, implemented a voluntary trayless campaign and hosted a week-long “Love Food Hate Waste” competition between the dining halls to raise awareness and reduce food waste. During this competition, student volunteers and employees talked with students about the importance of reducing food waste and measured food waste per person at each dining hall. Trayless Stanford Dining implemented a pilot trayless program in the two largest dining halls in fall 2009, designed with input from over 400 students who participated in a trayless dining survey in spring 2009. In this program, the default behavior is to “go trayless”, which decreases the incentive to take too much food while reducing water and energy usage from cleaning the trays. However, any student who prefers to use a tray for convenience or due to a disability may always request one. In the remaining halls, Stanford Dining has continued an active voluntary trayless program, and is monitoring food waste and student satisfaction in all halls to compare the effectiveness of these programs. SPOON Stanford Project on Hunger (SPOON), a student-managed organization, is a key partner in our efforts to reduce waste and work with student groups. SPOON works with our unit managers to divert and deliver unused food from our operations to the Palo Alto Opportunity Center (PAOC), a non-profit organization that provides services to the underserved people in our community. SPOON diverts between 3,000 and 4,500 pounds of food to the PAOC each academic quarter. (FAR RIGHT) DID YOU KNOW Food waste in the USA accounts for... ¼ of all fresh water consumption and 300 million barrels of oil consumed per year Hall KD, Guo J, Dore M, Chow CC (2009) The Progressive Increase of Food Waste in America and Its Environmental Impact. PLoS ONE 4(11): e7940. (LOVE FOOD HATE WASTE ICON: WE ARE GOING TRAYLESS.) PAGE 18 (PICTURE: COMPOSTABLES SIGNAGE) signs inform customers at cafés how to sort waste into compost, recycling and trash bins. 481,600 pounds of both pre- and post-consumer compostable material was collected from the dining halls in 2008 and sent to a local composting site. (PICTURE: STUDENTS HAVING LUNCH) Freshman enjoy their boxed lunches at the Zero Waste picnic during New Student Orientation 2008. Eliminating the Landfill Zero Waste Events Stanford Dining and Stanford Hospitality & Auxiliaries host several annual “Zero Waste” events, including New Student Orientation Boxed Lunch, Spring Faire and Commencement Picnic. At these events, food packaging is first reduced to a minimum and what remains is compostable or recyclable. Clearly labeled compost and recycling bins as well as student volunteers encourage zero waste behavior at these large, visible events. Composting Stanford Dining and Stanford Hospitality & Auxiliaries work closely with Stanford’s waste handler, Peninsula Sanitary Service, Inc., to divert as much waste as possible away from the landfill. 481,600 lbs. of both pre- and post-consumer compostable material were collected from the dining halls in 2008. All of our residential dining facilities and several of our retail locations run pre- and post-consumer compost programs. Compostable Service ware This year Stanford Hospitality & Auxiliaries implemented a policy in several of its cafés to replace all disposable serviceware with reusable or compostable serviceware. The initiative was a collaborative effort among our staff, building administrators, Peninsula Sanitary Service, Inc. and student volunteers. The program has successfully diverted thousands of pounds of waste from the landfill and has become a model for future compostable serviceware programs on campus. PAGE 19 Reducing our Impact Water Efficiency To reduce water consumption, Stanford Dining installed low-water use dishwashers in several of its kitchens, which has cut water usage by 50 percent at these locations. Stanford Dining also coordinated with the Utilities Division of Stanford’s Department of Sustainability and Energy Management to install low-flow spray nozzles in all dining halls. Green Building In the latest dining hall renovation at Ricker in summer of 2007, Stanford Dining utilized green building features, such as skylights for daylighting, recycled glass countertops and recycled content furniture and carpeting. Energy Efficiency Stanford Dining collaborated with the student-led Green Campus Program to implement a number of efficiency measures in our operations. Such measures include the “Dining in the Daylight” program, in which we assessed the lighting needs in each dining area and optimized the use of daylight during daytime hours. This initiative reduced our energy consumption by 20,275 kWh. Waste Oil to Biodiesel All used cooking oil from our dining halls and cafés is picked up by a local non-profit, SF Biofuels, and turned into biodiesel. Lowering our Footprint 4,000 given away! Each year, every meal plan student is given a reusable water bottle to reduce usage of disposable bottles. 20,275kWh saved from Dining in the Daylight, a collaboration between students and Stanford Dining to reduce energy usage. 11,000 gallons of biodiesel produced annually from Stanford Dining and Stanford Hospitality & Auxiliaries’ waste oil. PAGE 20 Header: Wellness and Culinary Excellence (PICTURE: CHEF NIJO) Chef Nijo Joseph harvests fresh herbs from the Florence Moore dining hall garden. “Every earnest effort has to be made to ensure sustainability becomes more than a handy buzzword among the chefs at Stanford University. Our culinary standards are the beginning of our commitment to ensure that our practices are aligned with the greater mission to create a culture of resource awareness. From purchasing to teaching, cooking to serving, we continue to carve the path to be certain our food service is but a step in the natural evolution of our earth, and not a landmark.” —Gary Arthur, Associate Director/Senior Executive Chef, Stanford Dining and Stanford Hospitality & Auxiliaries Culinary Standards EatWell is Stanford Dining and Stanford Hospitality & Auxiliaries’ commitment to provide vibrant, flavorful, wholesome, sustainable food. This program provides our customers with nourishing menu selections that support wellness and healthy lifestyles. We partner with the BeWell Program at Stanford to encourage as many staff, faculty and students as possible to eat well as part of a healthy lifestyle. Stanford Dining is known and recognized for passionately celebrating great tasting, high quality food. Examples of our culinary standards are featured below. For more information, please visit dining.stanford.edu/standards. 1. Menus are systematically created in alignment with seasonally available food. 2. Foods from small, local sources (farms, ranches, dairies, bakeries, etc.) are given priority consideration. 3. Homemade non-commercially prepared foods will be served at all times. 4. We will continue the process of eliminating meats treated with growth hormones and antibiotics. PAGE 21 (PICTURE: STUDENT PARTICIPANTS IN CARDINAL COOK-OFF) Cardinal Cook-Off contestants Grace Hunter ’10 and Sarah Grandin ’11 plate the ingredients in their recipe featuring wild Alaskan salmon as Stanford Dining Chef, David Iott, watches the exciting competition. “I have found our colleagues in Stanford Dining and Stanford Hospitality & Auxiliaries to be willing to go the extra mile to make their services, programs and events something “extra special” for the entire Stanford Community. They are always forward thinking, innovative and pay close attention to detail with a caring and customer service approach. I am proud to have such outstanding colleagues here at Stanford who want to make a positive difference!” —Eric Stein, Director of the Stanford BeWell Program and Senior Associate Director of Athletics for Physical Education, Recreation and Wellness Spotlight on a Residential Education Program Cardinal Cook-Off The Cardinal Cook-Off, Stanford Dining’s student culinary challenge, is an annual event to encourage and promote students’ culinary skills. Students, in teams of two, compete against their peers in a public, Iron Chef-inspired competition with a featured ingredient. Stanford Dining chooses a sustainable ingredient each year to feature, such as Marin Sun Farms grass-fed beef tenderloin, Taku River Reds wild Alaskan salmon or seasonal ALBA Organics vegetables. A panel of judges including senior Stanford administrators and past champions taste and evaluate all entrées and select the winning team using judging criteria based on organization, cooking techniques, taste and presentation. Residential Education Model Stanford Dining fosters community and food culture through the residential dining experience in 13 student dining hall locations. The essential conviction of Residential Education is that living and learning should be integrated, not separate; that formal teaching, informal learning and personal support in residences is integral to a Stanford education. Residential Education programs extend the classroom into the residences and complement the academic curriculum with activities and experiences essential to students’ preparation for a life of leadership, intellectual engagement, citizenship and service. Stanford Dining is recognized as an award-winning program and valued at Stanford as one of the key components of a residential education system. Stanford Dining hosts theme dinners, sustainability events, guest chefs, food tastings and the student culinary competition, Cardinal Cook-Off, as part of our residential dining experience. PAGE 22 (FARMING PICTURE) Purchasing Guidelines and Preferences Stanford Dining and Stanford Hospitality & Auxiliaries, through the Sustainable Food Program, has developed a set of purchasing guidelines and preferences to establish a practical framework and an ongoing process for making food purchasing decisions. These guidelines take into account the best interest of our environment, the social and economic systems on which our food depends and the health of those to whom we serve food. Our guidelines are informed by the most current science and research available and draw on the input and involvement of many stakeholders within our campus community, with the goal of improving the overall health, safety, security and sustainability of our food supply. The following page further details our purchasing preferences. PAGE 23 Local We prefer to purchase food that was grown, raised or processed within 150 miles of campus. Direct We prefer to purchase food directly from independently owned growers, producers and manufacturers. Organic/Sustainable We prefer to purchase USDA certified organic produce, processed items, meat, dairy, poultry and byproducts thereof, and Seafood Watch-approved fish. Humane We prefer to purchase meat, dairy, poultry and byproducts thereof that originate from livestock that were allowed to range freely and to express their natural instincts and behaviors for the entirety of their lives. Fair We prefer to purchase food that was traded at economic, social and environmental parity. (FAR RIGHT/ PICTURE OF DINING HALL MANAGER, EBRU) Ebru Epir, Florence Moore Dining general manager, on a visit to ALBA Organics farm. Purchasing Accomplishments 100percent • antibiotic- and hormone-free milk from local dairies • USDA certified organic nonfat milk • cage-free shell eggs • certified Fair Trade coffee • locally raised, grass-fed beef patties PAGE 24 (PICTURE OF A FOOD DIAGRAM) Local is 150 miles Stanford Dining purchases 38 percent of its total food from locally grown, raised or processed sources within 150 miles. (Points on the state of California map, left, indicate where each of these farms is located. Produce, above, display farm names and food miles.) PAGE 25 Sustainability Programs with Our Distributors Stanford Dining and Stanford Hospitality and Auxiliaries recognize the importance of working with distributors to create sustainable purchasing programs with a big impact. To that end, we work with distributors to answer the “who,” “how” and “where” of food purchases and have increased transparency in the supply chain to 80 percent. Fresh Point In an effort to increase and track purchases of local and organic produce, Stanford Dining and Stanford Hospitality & Auxiliaries and their main produce supplier, Fresh Point, set up a detailed information reporting system for Stanford’s produce purchases. Stanford defined the standards for geographic origin, production methods and ownership structure while Fresh Point built the tracking system for the criteria into their IT system. As a result of this partnership, Fresh Point is now able to offer these important sustainability indicators into their invoices not only for Stanford, but all customers within their division. Central Coast Seafood Stanford Dining and Stanford Hospitality & Auxiliaries chose Central Coast Seafood as their preferred seafood distributor based on their strong commitment to sustainability and willingness to develop a program tailored to Stanford’s needs. Central Coast has undertaken sustainability improvements to their entire operational chain, including delivery vehicles that operate on biodiesel, reusable shipping containers and energy-efficient freezers. In addition, Central Coast partners with FishWise, a not-for-profit sustainability consultancy dedicated to raising awareness about seafood choices and ocean conservation among the public. Central Coast also partners with the Nature Conservancy to develop a model of good fishery management at the local level. Stanford and Central Coast created an agreement to provide Seafood Watch sustainability ratings for each seafood item on their availability list and to provide seafood purchases from the “Best” or “Good Alternatives” categories. PAGE 26 (PICTURE: STUDENTS) Students enjoy fresh organic peaches on a visit to ALBA Organics in Salinas, CA. Direct and Local Partners The fundamental pursuit of our Sustainable Food Program is to find answers to a small number of simple questions about the food we eat: where, how, and by whom it was grown, raised or processed, and how was it traded? In our experience, the most satisfying answers to these questions come by way of the people who were directly involved in the production of our food, and they play a big part in our Sustainable Food Program. Alba Organics Stanford Dining has partnered with ALBA Organics in Salinas, Calif., since 2003, which provides agricultural training, distribution and market access for about 30 small organic farms to expand and diversify their production. The Agriculture and Land-Based Training Association (ALBA) generates opportunities for farm workers and limited-resource, aspiring farmers to grow and sell crops to institutional purchasers like Stanford Dining. In the 2008–09 academic year, Stanford Dining purchased over $60,000 from ALBA Organics. Our chefs, managers and students have visited ALBA to meet the farmers and see the crops growing first-hand. (PICTURE OF TONY SERRANO) “Stanford University is germane to the success of our small farmers. They have been with us since the beginning and help with more than just purchasing our fruits and veggies. The best part is having staff, chefs and students visit the farm to see first-hand what it takes to get delicious fruits and veggies to their campus. The chefs are always looking for new and colorful things like rainbow and purple carrots to Chioggia (or candy stripe) beets. In short, we love Stanford University and thanks for being there for us!” —Tony Serano, General Manager, ALBA Organics www.albafarmers.org PAGE 27 Marin Sun Farms All beef patties in Stanford’s dining halls are 100 percent grass-fed beef from Marin Sun Farms. Marin Sun Farms is “focused and committed to producing local, pasture-based food for our Bay Area community with the aspiration of building a sustainable food model …To that end, we raise 100 percent grass-fed beef, lamb, goat, pasture-raised chickens and simply the best eggs you’ve ever had.” (PICTURE OF DAVID EVANS) “In the participation of building a more sustainable food model, Stanford University has and will continue to be a relationship of example, commitment and vision for a better future. My ranch’s land stewardship, environmental excellence and positive community contributions will continue to enhance the creation of a world that is good and getting better by fostering relationships such as this.” —David Evans, Owner, Marin Sun Farms www.marinsunfarms.com Taku River Reds Starting in the academic year 2009–10, Stanford Dining began an innovative, direct purchasing agreement with a small family company of salmon fishers in Alaska called Taku River Reds. Due to the closure of the salmon fishery in California and Oregon in 2009 and 2010, Stanford Dining was unable to purchase locally caught salmon and had to search farther north. In an interest to support family fisheries directly, Stanford Dining set up a partnership to offer source-verified wild Alaskan salmon year-round and provide a large volume sale for Taku River Reds to supplement their retail business. (PICTURE OF HEATHER HARDCASTLE) “We are heartened to see that an institution as large as Stanford is willing to spend the time, energy and money to source their wild salmon from individual fishing families like ours. Because we have a deep reverence for wild salmon and feel they encapsulate much of who we are as residents of the Pacific Rim, we are gratified that the salmon we catch and carefully handle is enjoyed by the Stanford community.” —Heather Hardcastle, Co-Owner, Taku River Reds 3www.takurr.net (FAR RIGHT/ PICTURE OF RED FISH) 10,000pounds wild Alaskan salmon direct from Taku River Reds, a small family-owned business PAGE 28 (FAR LEFT) 38 percent of total food purchases were grown, raised or processed locally 200 farmers local and 21 local manufacturers sold goods to Stanford Dining and Stanford Hospitality & Auxiliaries, including baked goods, ice cream, coffee, yogurt, cheeses and tofu 2X national average of organic food was purchased by Stanford Dining and Stanford Hospitality & Auxiliaries (8 percent vs. 3.5 percent nationally). Organic food purchases include fresh produce, milk, yogurt, beef, chicken, and rice, among others. (PICTURE OF GIRL HOLDING BEETS) (above) Melanie Reynard ‘08, with a freshly picked beet, on a visit to ALBA Organics. (below left) Marin Sun Farms pasture-raised cattle on a foggy day in Point Reyes, CA. (below right) Stanford chef, Nijo Joseph, and ALBA farmer, Domitila Martinez, on an educational visit to ALBA Organics. (PICTURE OF CATTLE) (PICTURE OF CHEF NIJO and FARMER) (below) A Taku River Reds fisherman aboard his vessel, F/V Pura Vida, near Juneau, Alaska. (PICTURE OF VESSEL) PAGE 29 (PICTURE: RENEE WARR HOLDING FISH) Renee Warr, of Taku River Reds, with two freshly caught wild Keta salmon. Sustainable Food Program Strategic Program Objectives • develop additional food-related curricula with faculty that explore theoretical frameworks through the lens of meaningful, practical and hands-on experiences • continue to design awareness events and ongoing sustainability campaigns that align with and support our strategic partners • expand opportunities for students to design, implement and manage Sustainable Food Program initiatives • establish an ongoing initiative with faculty, researchers and student groups to implement creative design solutions that promote and encourage healthy and sustainable eating habits and behaviors in our dining halls • fully integrate our culinary standards and sustainable food purchasing metrics into our internal reporting processes, with the goal of doubling our sustainable food purchases by 2015 100 percent: achieve 100 percent transparency for all food purchases, including origin, production method, ownership structure and labor practices PAGE 30 (PICTURE: PLATED SUSTAINABLE SEAFOOD) Awards & Recognition Our commitment to sustainability has been recognized and earned numerous awards. Beginning in 2004, Stanford Dining was one of the first university food service operations in the United States certified as a green business. Sustainable Awards (Sustainable Endowments Logo) Food & Recycling [2007, 2008, 2009, 2010 ] College Sustainability Report Card “A” Ranking The Sustainable Endowments Institute is a nonprofit organization engaged in research and education to advance sustainability in campus operations and endowment practices. Stanford is one of only 15 schools in the nation to receive an “A” ranking. (Green Business Logo) Stanford University [2004] Santa Clara Green Business Certification This award is based on the university’s energy and water conservation, pollution prevention and recycling efforts. (Business Environmental Award Winner Logo) Stanford Dining [2007] Acterra Award for Sustainability Acterra’s highest award recognizes businesses whose programs demonstrate leadership in many or all of the other award categories and encompass all three tenets of sustainability: economics, environment and social equity. Eric Montell served as a judge for the Acterra Sustainability Award in 2008, 2009 and 2010. (PG& E Logo) Eric Montell [2006] Leadership in Applying Green Building Design (U.S. Congress Logo) Stanford Dining [2007] Certificate of Special Congressional Recognition: Sustainability Culinary Recognition (NACUFS Culinary Challenge Logo) Chef Raul Lacara [2004] Gold Medal National Culinary Competition Chef Jeff Rosen [2005] Silver Medal Regional Culinary Competition Chef Gary Arthur [2004] Silver Medal Regional Culinary Competition The NACUFS Culinary Challenge recognizes college and university culinary professionals on talent, technique and regional food style. (Ivy Award Logo) Stanford Dining [2006] Ivy Award Winner The Ivy Award is one of the oldest and most coveted accolades in the food service industry. (NACUFS Award Logo) Grand Prize for Catering [2006] Regular Menu Gold Medal Concessions [2007] Regular Menu NACUFS Loyola E. Horton Dining Award Financial Times Schwab Executive Services [2006, 2007, 2008, 2009] #1 World Ranking Executive Education for Food and Accommodation by Financial Times PAGE 31 Contributors Cynthia Liu ‘93, Editor and Senior Executive Assistant, Stanford Dining Jemal Diamond, Creative Design Manager, R&DE Alisha Roeder, Graphic Designer, R&DE Eric Peterson, Production Artist, R&DE David Geeter ‘11, Sustainable Food Program Intern Phillip Morrison ‘10, Sustainable Food Program Intern (PICTURE: ERIC MONTELL) Eric Montell Executive Director, Stanford Dining For more information regarding Stanford’s Sustainable Food Program, please contact Stanford Dining & Stanford Hospitality and Auxiliaries’ Sustainable Food Coordinator at sustainablefood@stanford.edu or 650.724.7243. (PICTURE: MATT ROTHE) Matt Rothe Sustainable Foods Coordinator, Stanford Dining and Stanford Hospitality & Auxiliaries Stanford Graduate School of Business ‘07 (PICTURE: ERIN GAINES) Erin Gaines Contributing Editor and former Sustainable Foods Coordinator, Stanford Dining and Stanford Hospitality & Auxiliaries Stanford School of Earth Sciences ‘07 (PICTURE: MICHAEL GRATZ) Michael Gratz Executive Director, Stanford Hospitality & Auxiliaries (PICTURE: GARYARTHUR) Gary Arthur Associate Director/Senior Executive Chef, Stanford Dining and Stanford Hospitality & Auxiliaries Resources http://sustainabledining.stanford.edu http://dining.stanford.edu/food http://hospitality.stanford.edu/sustain http://sustainablestanford.stanford.edu http://sustainable.stanford.edu/events (green event planning guidelines) Download this report at http://sustainabledining.stanford.edu/report PAGE 32 (PICTURE OF STUDENTS WITH MANAGER) “Food has a lot to do with the good vibes in the house.” -Michael Wilcox, Assistant Professor of Anthropology and Resident Fellow at Murray Dormitory