Warren Wilson College Sustainable Dining Policy

1. Warren Wilson College Sustainable Dining Policy A Strategic Partnership Case Study

2. WWC Community Demographics • Warren Wilson College cultivates a campus food culture that celebrates the pleasures of producing, preparing and consuming sustainable food. • Sodexo: foodservice provider, 17 year relationship, just renewed contract for 12 more years • The Student BodyAbout 900 students, 90% live on campusFrom 45 states and 20 countriesPercent of students from North Carolina: 20% • The Campus: 45 Buildings300 acre farm and 2.5 acre organic garden600 acres of forest25 miles of hiking trails, numerous cows, pigs, and a few bears.

3. Sodexo Dining on Campus • Gladfelter –Main dining hall; all you care to eat establishment; serves about 1000 meals on average day • Cowpie Café- Vegan café; Student-created café concept, opened in 2000; Serves 300 meals on a daily basis • The Owl’s Nest- New retail coffee shop, offering a locally roasted coffee and espresso blend created especially for WWC Students, corn-syrup free café All three locations and their employees adhere to the WWC Sustainable Dining Policy

4. Sustainable Dining Policy Formation Solidifies demands for dining service program with sustainability policies that are congruent to the college community’s Measure and set goals for the reduction of carbon footprint of food supply chain (to be included in College’s annual greenhouse gas emission inventory) Needed sustainability decision-making framework applicable to food systems at the college -Farm, Garden, & Forest; College Work Program Document integrates all of the parties involved in the college food-shed, creating widespread support in it’s adoption and execution… Chefs, gardeners, community partners…

5. Collective effort from multiple interest groups • Creates Accountability for involved parties • Creates a more resilientcollege food system, everyone on the same page • Document creates recognition for local and global sustainability challenges affecting our college food shed allowing adaptability in methods of reaching goals set forth in the WWCSDP

6. Sustainable Dining Policy Execution • Community Education through Local Foods Crew • Annual audit of Sodexo food/non-food purchases and energy & water usage-Food Sustainability Manager actively executes dining policy, employed by Sodexo to serve the college • Formation of WWC Foods Policy Council which annually reviews progression towards accomplishing goals, and amends policy accordingly [College Vice President, College Sustainability Manager, Garden/Farm/Forest Managers, Work Program Office, Executive Chef, Food Sustainability Manager, Appalachian Sustainable Agriculture Project, Mountain Foods Produce, Sustainable Agriculture Professor/creator of dining policy]

7. Purchasing- Makes it all happen! • Compliancy is the key! • Food Safety issues • Farm to table barrier- WWC carries meat/produce served under their liability insurance. • Identifying sustainable/local items that are currently being purchased and advertising those offerings • Finding creative ways to purchase local and sustainable foods within the existing infrastructure

9. Purchasing, contd. Produce purchased from local produce company, putting money into the local economy Sodexo has a local purchasing system within their network of compliant vendors and chefs are encouraged to purchase local and third party-certified foods Chef plans menus and purchases foods based on consumer demand; Local Foods Crew strives to educate community on food integrity and making educated choices in the dining halls Finding the cost effective solution

10. Purchasing Trends

12. Composting & Waste Management • Recycling Crew, Dining services, Garden Crew and Work Program office work together to collect and reuse all pre and post consumer food waste, as well as all recyclables • Disposal of compost is usually a complicated process for institutional food service limiting the ability to compliantly compost-Very evolved composting program on campus • Recycling Crew educates kitchen staff about recycling/composting and ‘audits’ our trash biannually

13. Strategic Partnership Highlights Collective effort to reach goals set forth by WWCSDP All students enjoy foods produced on campus on a regular basis in the dining hall Sodexo purchases very high quality food produced on campus for wholesale prices Sodexo donations to expand food system infrastructure -Hoop houses for season extension, walk-in freezer for the farm to store bulk beef/pork Community and Harvest Dinners

14. Strategic Partnership Challenges • Small college fitting into the large scale Sodexo framework • Dining policy created by a large group with differing views of literal policy implementation, conflicting expectations • Turnover of motivated student leaders or staff • Consumer opinions of what food service providers are capable of • Food Service Industry Food Standards vs. ‘Tailgate’ Standards of safe food • Inconsistent production levels from work crews due to sometimes uncontrollable factors

15. The Future… Working with The Real Food Challenge and also within Sodexo to educate other institutions about how to create and implement and effective dining policy Work towards purchasing and energy usage goals Create a more structured purchasing system for foods produced on campus

16. Where to find a copy of the Warren Wilson College Sustainable Dining Policy….

17. Questions?