bates college dining services1 making the farm fresh connection

Bates College Dining Services 1

Making the Farm Fresh Connection


What’s in it for my Operation/ Who needs the extra Work

Strengthens Community Relations Reduces Town/Gown perception

Encourages a dialog between Dining Services and Customers Increases students involvement Allows for additional educational opportunity

Freshest Product Available Increased awareness in healthy eating

Increases Acceptability Rate It is the right thing to do


Get Ready, Get Set ...

Grow!


Plant the Seed


Research local product availabilitySet your standardsLook at menu make upDetermine Level of Commitment *


Bates MissionIt is our mission to continue to maintain a sustainable program that promotes a healthy and safe environment for our community. We continuously strive to improve our efforts in environmental practices as well as supporting the community through local purchasing. It is our goal to provide environmental leadership to the food service industry as well as serve the freshest food available with quality being our primary focus.


Approximately 22% of Dining Services weekly budget is spent on locally purchased items. This year an additional percentage of the food budget was earmarked specifically for purchases from

Farm Fresh Connections.


Bates Supports Local Economy

Prime Vendor$36,123 (73%)

Non-Maine Company

$2,578 (5%)

Maine Owned Company

$11,219 (22%)

Prime Vendor

Non-Maine Company

Maine Owned Company

Based on week ending January 19, 2002. One week of commodities purchased.


Research local product availabilitySet your standardsLook at menu make upDetermine Level of Commitment Seek out local purveyors*


Local Purveyors

Belanger FarmsBonderson FarmsCrossroad FarmsCrown of Maine FarmsGoranson FarmGreenwood OrchardsJillson Farm Libby OrchardsNezinscot FarmsRicker Hill farmsThe Turkey FarmWolf Neck FarmsCaldwell FarmsArnold Perlman

1-800- Crab-Man, DeschainesOakhurstBorealis BreadItalian bakeryMailhot’s SausageCote’s Ice CreamBlackie’s VegetablesCountry KitchenMaine ShellfishOakhurst DairyPerkins PaperSam’s Italian BakeryDorothy Egg FarmsCurran’sPlantasia Florals

Capsawn DesignsUniform’s PlusBlanchette’s IceTown & Country FoodsGrant’s BakeryAxis Natural FoodsGreenwood OrchardsMicucci FoodsRicker FarmsCapital CandyCrossroads FarmsAssociated BuyersGendron’s SeafoodShaines of Maine Ice Cream


Research local product availabilitySet your standardsLook at menu make upDetermine Level of Commitment Seek out local purveyors Form partnerships with other interested

Constituents*


Farm Fresh Connections Leon HinckleyGary GirardWayne RickerBowdoin CollegeSt. Mary’s HospitalCMMCAxis Foods


Nurture the Seedling


Pulling the Weeds - Getting rid of the glitchesSetting up the Farm Stand - MarketingTraining the Vine - Education *


Hoeing the Row/ Educational ToolsWeb Site Incorporate in Curriculum for CreditEmployment Opportunities for StudentsSignageOn-site farm participation/ Special Events

Adventures in DiningEarth Day

FAC- Food Advisory CommitteeContinual two way education between Farmers

and Dining*


Untapped Market at Bates

Carrots – cut fresh Potatoes – diced fresh Russet Potatoes Green Leaf Romaine Lettuce Mesclun Mix Iceberg Lettuce Tomatoes Cucumbers

Jellies & Preserves Raspberry Strawberry Grape Apple Orange Marmalade

Apples Granny Smith Golden Delicious Red Delicious Cider


Pulling the Weeds-getting rid of the glitches

Setting up the Farm Stand - MarketingTraining the Vine - Education Fertilize the Field - Building Trust*


Harvest the Crops


Strengthens Community RelationsEncourages a dialog between Dining

Services and Customers Increases Acceptability RateIt is the right thing to do

bates college dining services1 making the farm fresh connection

Documents

dining services weekly

local economybased

local purchasing

food budget

farm stand marketingtraining

freshest food available

food service industry

way education