caldining_organic
DESCRIPTION
http://caldining.berkeley.edu/longbeach/CalDining_organic.pptTRANSCRIPT
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Chuck Davies >associate directorKim LaPean >marketing Shawn LaPean >director
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Berkeley:The Perception
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UC Berkeley:The Reality
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Berkeley:The City
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UC Berkeley:The Campus
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Operations Overview41 mm annual revenue4 Residential Dining Commons– All you can eat– Late night a la carte– Cal Club-online grocery
7 Retail locations– 4 C-store hybrids– 1 C-store– 1 Coffee/Deli/Smoothie– 1 Rec. Sports/Pro shop
Catering– Boxed breakfast/lunch delivery– Clark Kerr Campus
Child Care-5 FacilitiesSummer Conferences
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Operations, continuedServe 23,000 customers per dayServe over 3.5 million per year6000 residential students1967 non residential students“New”-faculty/staff meal plans-100+262 full time, 100 part time, 200 students22 management
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Top 3 Trends for Gen YTaste and flavor in high volume– Authentic regional/ethnic flavor
Nutritional awareness– Modeling the behavior
Environmental Sustainability– Leaving the earth better
than they found it
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Cal Dining6 new executive chefs– Seasonal menus
Nutrition sociologist– Information, education, outreach
Social Responsibility– Organic certification
• First in the nation– Green business practices
• Only two green buildings on Cal’s campus
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Emerging Demographic LOHAS–Lifestyle –Of–Health –And –Sustainability
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Three Years of ResultsRevenue - 24mm to 38mmMeals served-1.9mm to 3.3mmOptional meal plans-399 to 1647No full service catering to 1mm in sales next fiscal yearCustomer satisfaction risen by 27%5th most popular web site at UCBCost per trans/resident dining: -$2.67Cost per trans./total: -$1.98
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Green CertificationCrossroads and Clark Kerr are the first buildings on UC Berkeley’s campus to be green business certified by the Bay Area Green Business Program Our goal is to have all of our dining halls green certified by summer of 2007Expand to retail
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Green CertificationThe green certification includes: – Energy and water conservation– Dedication to
using chemicals that don't harm the environment
– Aggressive recycling efforts
– Use of biodegradable products and more
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Going Organic…
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Why Organic?Customer student requestsFeasibilityEducational opportunitiesTrend or Flash in the Pan?
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What is Organic?USDA StandardsSpecific standardsOrganic vs. “Natural”Example: cage-free vs. organic
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Certification
Certifying AgenciesCCOFApplication ProcessOperationsAdditional Residence Halls
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Operational ChallengesFirst year operationAuditing/record keepingFacilities storage & production
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Resourceshttp://www.ams.usda.gov/nop/indexIE.htm (information on the USDA NOP)http://www.ccof.org/ (certification information)http://www.pccnaturalmarkets.com/issues/organic/index.html (practical organic information)
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Marketing and Public Relations
Customer requests – Echo Network Survey– Dining Committee– E-mails– Student Groups
• Environmental/Sustainable classes• Environmental Groups• Vegan Groups
“Who can we thank?”
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Marketing and Public Relations
Behind the scenes – Back of the house signage– Station signage– Logo identifier– Planning the launch– Press release– R & I coverage
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Marketing and Public Relations
Marketing pieces – Directory of services
• Cal Day• Earth Day• Opening• Orientation• Campus and community
– Onsite educational posters
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Social Responsibility
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Marketing and Public Relations
Opening day – Media
• TV• Radio• Newspapers
– Vendors
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Marketing and Public Relations
Post launch – Media
• TV• Radio• Newspapers• Magazines
– And it still continues . . .
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Other Social Responsibility Initiatives
CompostingBiodegradable containersRecycled paper & soy inksAggressive recycling Biodegradable cleaning supplies“Natural” items in retail & online grocery
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Other Social Responsibility Initiatives
Fair trade or sustainably grown coffee beansDonate food to local sheltersEat the World/Save the EarthMade-in-USA uniformsLiving wage
Making sustainable decisions with real results
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What’s NextSlow foodExpand container compostingPost-consumer waste compostingAll sustainable packagingLocal organic farmer consortium Canvas reusable bagsBio-diesel Other product categoriesIncrease customer educationContinued green certifications
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ChallengesAuditing/record keepingProcurementRising expectationsAmbivalent customersMenu integrity of other items
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Questions & Answers