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    Policy Presentation

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    This document discusses food service in Massachusetts higher education and proposes a policy to improve it. It notes a lack of regulations and inconsistency in quality across schools. Three alternatives are presented: 1) Real Food Challenge shifts 20% of budgets to local sustainable food by 2020; 2) Good Food Purchasing Program prioritizes local economies, environment, workers, animal welfare and nutrition; 3) Responsible Epicurean certification focuses on nutrition, quality and experience but not workers' rights. The recommendation is that Massachusetts schools receiving state funds must sign onto the Real Food Challenge and supplement it with the Good Food Purchasing Program while expanding healthy eating education and food system relationships.

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    Policy Presentation

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    63 views19 pages
    This document discusses food service in Massachusetts higher education and proposes a policy to improve it. It notes a lack of regulations and inconsistency in quality across schools. Three alternatives are presented: 1) Real Food Challenge shifts 20% of budgets to local sustainable food by 2020; 2) Good Food Purchasing Program prioritizes local economies, environment, workers, animal welfare and nutrition; 3) Responsible Epicurean certification focuses on nutrition, quality and experience but not workers' rights. The recommendation is that Massachusetts schools receiving state funds must sign onto the Real Food Challenge and supplement it with the Good Food Purchasing Program while expanding healthy eating education and food system relationships.

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    This document discusses food service in Massachusetts higher education and proposes a policy to improve it. It notes a lack of regulations and inconsistency in quality across schools. Three alternatives are presented: 1) Real Food Challenge shifts 20% of budgets to local sustainable food by 2020; 2) Good Food Purchasing Program prioritizes local economies, environment, workers, animal welfare and nutrition; 3) Responsible Epicurean certification focuses on nutrition, quality and experience but not workers' rights. The recommendation is that Massachusetts schools receiving state funds must sign onto the Real Food Challenge and supplement it with the Good Food Purchasing Program while expanding healthy eating education and food system relationships.

    Copyright:

    © All Rights Reserved
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    Flag for inappropriate content
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    63 views19 pages

    Policy Presentation

    Uploaded by

    api-346115799
    This document discusses food service in Massachusetts higher education and proposes a policy to improve it. It notes a lack of regulations and inconsistency in quality across schools. Three alternatives are presented: 1) Real Food Challenge shifts 20% of budgets to local sustainable food by 2020; 2) Good Food Purchasing Program prioritizes local economies, environment, workers, animal welfare and nutrition; 3) Responsible Epicurean certification focuses on nutrition, quality and experience but not workers' rights. The recommendation is that Massachusetts schools receiving state funds must sign onto the Real Food Challenge and supplement it with the Good Food Purchasing Program while expanding healthy eating education and food system relationships.

    Copyright:

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    of 19

    Food service in

    Massachusetts funded
    higher education
    Jennifer Vachon

    The Food System

    MA Higher Education System


    15 community colleges
    9 state universities
    5 university campuses

    The problem
    No regulations dictating
    how the states money
    is spent
    Lack of consistency in
    food service quality
    across the state
    MA should use budget to
    support holistic food
    systems promoting
    nutrition, community,
    and the environment

    Evidence of the
    problem
    Higher education
    consists of 10.4% of
    budget
    ~55 billion dollars

    Outsource to Big 3
    Aramark, Sodexo,
    Compass Group

    Others support
    holistic food systems

    Criteria
    1.Nutrition
    2.Environment
    3.Social Implications
    4. Transparency
    Food purchasing = Public record
    5. Sustainability
    Consistency, long lasting
    6. Economic feasibility
    Affordability short-term and longterm

    Nutrition
    Antibiotics, hormones, GMOs, artificial ingredients,
    excessive sugar/fat/salt additives

    Environment
    Pollutants, depletion of natural resources, habitat disruptions,
    atmosphere/soil/water contaminants

    Social Implications
    Fair wages, labor law adherence, rights of workers,
    humane treatment of animals/humans

    Alternative 1: The Real


    Food Challenge
    Shift from industrial farms to local
    community based, fair, ecologically
    sound, humane real food sources by
    2020

    Outcomes and Trade-offs


    Outcomes:
    20% of existing institutional food
    service budget used to purchase
    real food

    Trade-offs:
    Increase food cost translated
    into increase meal plan costs
    Leaves 80% of purchasing open
    to outsourcing
    Focus on production
    Inaccessibility due to reliance on
    third-party certifications

    Alternative 2: The Good


    Food Purchasing Program
    Redirect purchasing
    to fulfill core values:
    1. Local economies
    2. Environmental
    sustainability
    3. Valued workforce
    4. Animal welfare
    5. Nutrition

    Outcomes and Tradeoffs


    Outcomes:
    Nutritious, environmentally
    conscious, socially responsible
    food
    Transparency of shorter supply
    chains from farm to fork

    Trade-offs:
    Increase food cost translated
    into increase meal plan costs
    Inaccessibility due to reliance
    on third-party certifications

    Alternative 3: The Responsible Epicurean


    and Agricultural Leadership certification
    Created by United
    States Healthful Food
    Council
    Nationally recognized
    mark of excellence
    Based on four core
    tenets
    1. Responsible
    2. Epicurean
    3. Agricultural

    Outcome and Tradeoffs


    Outcomes:

    Food with substantial nutritional benefit


    From the safest and highest quality sources
    Enhanced food quality and experience
    Better food choices

    Trade-offs:

    Focus on purchasing, preparation, consumption


    Only considers nutritional and environmental factors
    Does not evaluate workers rights

    Cost associated with certification may be an economic


    barrier
    Certification only requires 50% adherence

    Criteria & Policy Fit


    Alternative 1:
    Real Food
    Challenge

    Alternative 2:
    Good Food
    Purchasing
    Program

    Alternative 3:
    Real
    certification

    Nutrition

    Environmental

    Social
    implications

    Transparency

    Sustainable

    Economic
    feasibility

    Policy
    Recommendation
    Any higher education institution in MA
    receiving state funding must sign the Real
    Food Challenge
    Supplemented by The Good Food Purchasing
    System
    Expand outreach encouraging healthy eating
    habits
    Promote positive relationships with and within
    the food system

    References
    1. Massachusetts Department of Higher Education.
    (2016). About the Public Higher Education System.
    Retrieved from: www.mass.edu/system
    2. The Real Food Guide (2016). The Real Food
    Challenge.
    3. Center for Good Food Purchasing (2016). The Good
    Food Purchasing Program. Retrieved from:
    goodfoodpurchasing.org
    4. Eat REAL (2016). FAQ. Retrieved from:
    https://eatreal.org/faq/

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