Real Food @

1. Real Food@

8. What’s local?

10. Local & Community Based

11. Local & Community Based

12. Local & Community Based

13. Local & Community Based

14. Local & Community Based

15. Local & Community Based

16. Local & Community Based

17. Local & Community Based

18. Local & Community Based

19. Ecological

20. Humane

21. Humane

22. Coffee ~ Vanilla ~ Cocoa ~ Bananas ~ Sugar

24. Where we’re at now

25. Increasing Real Food % • Tracking and accountability • Creating momentum • Distributors • Day-to-day purchasing decisions • Purchasing policies • Getting to know the purchasing system • Approved vendor • Approved products • Preferred approved products • What’s available & when • Fresh and frozen produce • Seasonal purchases • Year-round availability • Price points • Getting the campus to order real food

26. How other schools are doing • Brown: 36% • UVM: 11% • Clark University: 12% in Fall ‘11 / 9% in Spring ‘12 • Pilot results ranged from between 7% to 34% • Most schools falling between 10% and 20%. • Sodexoschools tend to fall between 7% and 15% • Public universities generally range between 9% and 25%.  • Higher percentages tended to be self-operated and/or on the west coast. 

27. UVM Real Food Breakdown

28. Real Food Commitment • St. Mary's College (IN) - 20% • Drew University (NJ) - 20% • Western State College (CO) - 20% • University of Vermont (VT) - 20% • University of California - Santa Cruz (CA) - 40% • College of the Atlantic (ME) - 20% • Wesleyan University (CT) - 20% • Macalester College (MN) - 30% • The Hotchkiss School (CT) - 20% • Oberlin College (OH) - 40% • Bard College (NY) - 30% • Warren Wilson College (NC) - 40% • Clark University (MA) - 20% • UMass - Amherst - 20% • Lyndon State College (VT) - 20% • Sterling College (VT) - 20% • Cornell College (IA) - 20%

30. Thank you! Lisa Mitten Office of Campus Sustainability SUNY New Paltz 845-257-3325 mittenl@newpaltz.edu