2010-11 Annual Report (pdf) - Sustainability at UC - University of ...
2010-11 Annual Report (pdf) - Sustainability at UC - University of ...
2010-11 Annual Report (pdf) - Sustainability at UC - University of ...
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<strong>University</strong> <strong>of</strong> California, Irvine Medical Center<br />
<strong>Annual</strong> <strong>Report</strong> on Sustainable Food Service<br />
Fiscal Year 20<strong>11</strong><br />
Introduction:<br />
<strong>UC</strong>, Irvine Medical Center Food service oper<strong>at</strong>ion (P<strong>at</strong>ient, Tony and Daisy Fan Dining<br />
Room, C<strong>at</strong>ering) is committed to help improve the quality <strong>of</strong> life <strong>of</strong> all people th<strong>at</strong> we<br />
serve. We will accomplish this by providing high quality food and nutrition, health and<br />
wellness educ<strong>at</strong>ion and focusing on sustainability, the environment and social<br />
responsible.<br />
Commitment to <strong>Sustainability</strong>:<br />
The department <strong>of</strong> Food and Nutrition Services goal is to meet or exceed the standards<br />
<strong>of</strong> the <strong>University</strong> <strong>of</strong> California Policy on Sustainable Practices and to follow the Better<br />
Tomorrow plan and its 14 commitments to the environment, health and local<br />
community. See <strong>at</strong>tached<br />
Work in progress:<br />
Purchasing By 2020, 20% <strong>of</strong> all food purchases<br />
will adhere to <strong>UC</strong>OP sustainable<br />
Objective Metric St<strong>at</strong>us<br />
foodservice procurement guidelines.<br />
Establish a system to prioritize food<br />
grown within 250 miles <strong>of</strong> medical<br />
center.<br />
Cre<strong>at</strong>e goals, metrics, and an annual<br />
review process for increasing<br />
procurement <strong>of</strong> local, organic food by<br />
Spring 2012.<br />
Review feasibility <strong>of</strong> implementing an<br />
organic egg purchasing program to<br />
provide 100% certified organic, cagefree<br />
eggs<br />
% <strong>of</strong> compliant<br />
purchases<br />
System<br />
established<br />
<strong>Report</strong> on goals<br />
and metrics;<br />
review process<br />
established<br />
Program<br />
implemented<br />
Elimin<strong>at</strong>e trans-f<strong>at</strong>s from dining room % <strong>of</strong> trans-f<strong>at</strong>s<br />
in dining room<br />
Reduce sugary fountain drink Program<br />
selection by replacing with no or low Implemented<br />
calorie items (tea, Crystal Light)<br />
Offer the choice <strong>of</strong> fair trade or organic Program<br />
shade grown c<strong>of</strong>fee in dining room implemented<br />
Offer bottled w<strong>at</strong>er <strong>at</strong> a reduced cost Program<br />
and increase cost for regular soda implemented<br />
Implement a sustainable seafood Program<br />
purchasing program approved by the implemented<br />
Marine Stewardship Council (MSC)<br />
and Global Aquaculture Alliance<br />
In progress;<br />
currently<br />
12.30%<br />
Completed<br />
In progress<br />
In process<br />
In process<br />
Completed<br />
Not Started<br />
Not Started<br />
Completed
Daily vegetarian <strong>of</strong>fering in place <strong>of</strong> Program<br />
me<strong>at</strong> or higher f<strong>at</strong> specials<br />
implemented<br />
Implement Sodexo In Season Study<br />
promotions to <strong>of</strong>fer more seasonal completed<br />
foods (fruits and veges) on the menu<br />
Introduce more healthy snacks to Study<br />
include: Greek yogurt, Grab & Go completed<br />
veggie packs, Grab & Go Hummus,<br />
Low Cal Skinny Cow tre<strong>at</strong>s, Pop Chips<br />
Introduce reusable mugs and <strong>of</strong>fer Study<br />
discounted beverage purchase in completed<br />
dining room by spring 20<strong>11</strong>.<br />
Daily specials to meet Wellness and Program<br />
You! certific<strong>at</strong>ion criteria and certify <strong>at</strong> implemented<br />
least 2 retail st<strong>at</strong>ions<br />
Completed<br />
On-going<br />
On-going<br />
Completed<br />
Completed<br />
Objective Metric St<strong>at</strong>us<br />
Oper<strong>at</strong>ions Introduce easy to read and<br />
Program Completed<br />
understand symbols on menu signage implemented<br />
to identify gluten free, vegetarian and<br />
dairy free items<br />
Enhance/upgrade recycling programs Program In Progress<br />
for main kitchen and dining room. implemented<br />
Presenting “No Fryer, Friday” idea to<br />
administr<strong>at</strong>ion for consider<strong>at</strong>ion<br />
Explorer potential <strong>of</strong> food and trash<br />
waste separ<strong>at</strong>ion in the back-<strong>of</strong>-thehouse<br />
Program<br />
implemented<br />
In Process<br />
Perform study In Progress<br />
Phase out non-recyclable and non- 100% reusable In process<br />
compostable to-go containers in dining or compostable<br />
room and replace them with containers in<br />
compostable or reusable containers. dining<br />
Implement reusable to-go containers Program In progress<br />
<strong>at</strong> all residential loc<strong>at</strong>ions by Fall 20<strong>11</strong> implemented<br />
Encourage students to recycle by Recycling bins Completed<br />
placing recycling bins outside all<br />
dining loc<strong>at</strong>ions.<br />
in all loc<strong>at</strong>ions<br />
Establish a system for recycling 100% Program Completed<br />
<strong>of</strong> fryer grease in all dining loc<strong>at</strong>ions. established<br />
Begin using only eco-friendly 100% eco- In process<br />
chemicals and cleaning agents. friendly<br />
Establish a system for monitoring System In progress<br />
carbon emissions rel<strong>at</strong>ed to food established;<br />
procurement and consumption and monitoring in
evalu<strong>at</strong>e opportunities to reduce<br />
emissions.<br />
progress<br />
Establish a program for purchasing Program Completed<br />
only Energy Star appliances in food<br />
service oper<strong>at</strong>ion.<br />
implemented<br />
Implement 100% recycled paper 100% recycled Completed<br />
napkins in all dining loc<strong>at</strong>ions. paper napkins<br />
Objective Metric St<strong>at</strong>us<br />
Educ<strong>at</strong>ion Monthly Farmers Markets in Program Completed<br />
coordin<strong>at</strong>ion with Wellness Dept. to<br />
have local, organic, sustainable fresh<br />
fruits and vegetables with educ<strong>at</strong>ional<br />
m<strong>at</strong>erial, recipes, etc.<br />
implemented<br />
Nutrition services newsletter with Program On-going<br />
wellness articles, recipes, fe<strong>at</strong>uring<br />
seasonal and sustainable items<br />
implemented<br />
Encourage staff to reduce waste by Discount Completed<br />
<strong>of</strong>fering them a discount for using program<br />
personal mugs.<br />
established<br />
Instead <strong>of</strong> trayless Tuesdays, provide Discount not started<br />
a discount to staff th<strong>at</strong> do not use a program<br />
tray<br />
established<br />
Conduct yearly sustainability trainings # <strong>of</strong> trainings; % On-going<br />
for hourly food service employees and <strong>of</strong> staff<br />
quarterly sustainability trainings for<br />
managers by Fall <strong>2010</strong>.<br />
particip<strong>at</strong>ion<br />
Establish a “Green Captain” Program Program Completed and<br />
which all retail and residential dining<br />
loc<strong>at</strong>ions have a “Captain” to make<br />
established on-going<br />
sure sustainability is being practiced <strong>at</strong><br />
their oper<strong>at</strong>ion; they are given a<br />
monthly focus to train their team on<br />
Cre<strong>at</strong>e a “going green” video on how Video Completed<br />
<strong>UC</strong>I Hospitality and Dining is doing its Completed<br />
part for the environment<br />
External<br />
Outreach<br />
Conduct quarterly Weigh the Waste<br />
events in residential dining to promote<br />
waste reduction practices.<br />
# <strong>of</strong> events per<br />
year<br />
Completed<br />
Objective Metric St<strong>at</strong>us<br />
Encourage <strong>at</strong> least one <strong>UC</strong>I Food & Nutrition # <strong>of</strong> participants 1 staff<br />
staff/Sodexo staff member to particip<strong>at</strong>e in on each call member to<br />
the monthly <strong>UC</strong>-wide Sustainable<br />
particip<strong>at</strong>e<br />
Foodservice Working Group conference<br />
calls.<br />
per call
Evalu<strong>at</strong>e opportunities to collabor<strong>at</strong>e with<br />
Wellness department and community<br />
organiz<strong>at</strong>ions to host events around food<br />
sustainability and social responsibility<br />
Evalu<strong>at</strong>e opportunities to share best<br />
practices with other <strong>UC</strong> Medical centers.<br />
<strong>Report</strong> on<br />
opportunities<br />
<strong>Report</strong> on<br />
opportunities<br />
On-going<br />
On-going
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