farm to msu slides for portland
TRANSCRIPT
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Farm-to-MSU:Institutional Procurement of Local, Sustainably Grown Products
David ConnerColleen MattsGetachew Abatekassa
Michigan State University (MSU)
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Overview : Introduction motivation for study Previous research Research objectives Methods and approach Results Recent progress
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Introduction: motivations ’ - - Support MSU s desired Farm to MSU program
:Potential benefits , , , Support local farmers economy community landscape , Improved freshness nutrition
Part of educational mission , Pressure from commodity groups agricultural
community
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Previous research: Farm to InstitutionNumerous common themes across studies: Benefits: fresh, local, flexibility, transport costs Barriers:
“Logistics”: ordering, delivery, billing “Risk management”: timely delivery , adequate volumes ,
quality, safety, specification Reliance on pre-processed produce (diced, chopped, etc.) Apathy of end consumers (students)
*Vogt and Kaiser, Agriculture and Human Values, 2008
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Best Practices: Other Universities’ Experiences Set goals within sustainability initiatives Have a champion Start slow and steady, document Build support from wider university
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Objectives of Farm to MSU study Examine current food purchase practices and
experiences / Explore opportunities barriers for buying Michigan Propose applicable approaches and models
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Methods ( =15)Interviews N
Within MSU structure ( )Supply chain actors snowball sampling
Topics MSU organizational structure and procedures ’ Supply chain actors experiences and practices / Experiences perceptions buying Michigan products
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Organizational Structure
University Food and Dining Services (UFDS)
Farmer/Producer
(Contract) Manufacturer
Packer/shipper
(Contract) Distributor
U. Housing Dining
Kellogg Hotel & Conf. Center
MSU Concessions
Sparty’s Cafés
MSU Bakers MSU Union
Ingredient supplier
Food Stores
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MSU procurement procedures = - :Food Stores self managed central conduit
Chooses vendors Purchases from manufacturers and distributors , ( )Negotiates contracts prices bids Authorizes payment , ’ , Ensures compliance with rules reg s standards Stores inventory or coordinates deliver
: Very centralized Pros and Cons
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MSU procurement procedures Ranked priorities
, Right quantity type and quality of products at rightprice
Continuity of supply / , Suitability of product service ordering transportation
and logistics system ’ - Requirements of Food Stores on campus customers
- , Prefers one stop shopping experienced vendors
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Supply chain actors :Recurring themes
Food quality and safety Reliability and quantity of supply ( , Logistics efficiency transportation and transaction
)costs Pricing Relationships among agents
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Experiences with Michigan products Importance of supporting Michigan businesses Michigan is “local” source for many products (fresh
produce) in summer/fall but not always identified Barriers: season, climate, quality perceptions
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DiscussionOpportunities Shared commitment to local MSU account size and prestige Learning from current efforts Part of local food movementObstacles Asynchrony of supply and demand Use of processed produce: waste, yield uncertainty, labor
costs and safety issues Processors reluctant to run batches –may be changing
Advantages of current system High demand on farmers: costs of insurance, handling,
traceabilityhttp://www.mottgroup.msu.edu/Portals/0/downloads/FarmToMSU%20final%20report.pdf
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Recent Progress: Partnerships “80 mile diet” dinner in 2008 (MSU class) Michigan-only distributor: dried fruit, fresh produce (roots
and greens) MSU Student Organic Farm supplying salad greens
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Progress: Procurement Romaine
Not chopped Only one delivery/week Mixed reaction
Peppers, cucumbers from Canada All Michigan non-GMO soy fryer shortening Local beef, lamb Michigan organic turkey Spec’s for regional canned tomato, frozen vegetables, meats
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Progress..Vendor changesSysco Grand Rapids
MOU with growers, value chain partnerships Investment: satellite distribution centers Assistance with packaging, food safety certification Increased purchases from hoop house farms Requiring batch processing
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Recent Progress…MSU changes New VP for Housing/Dining Changes in Dining Services
Proposed name: “Culinary services” made to order fewer items (less waste, higher quality)
Proposed position: Sustainability-food safety officer Student changes
Know where food comes from “Culinary” hall:
Built for 3,500 meals/day Do 6,200 !
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Summary ThoughtsStill business as usual, but… Local food movement Demand pull on vendors Still not enough farm capacity (especially hoop houses!) Slow steady institutional change Influence on NACUFS?
Stay Tuned!
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Thank You!David Conner and Colleen Matts, C.S. Mott Group for
Sustainable Food Systems at [email protected]@msu.eduhttp://mottgroup.msu.eduGetachew Abate, MSU Product Center for Agriculture
and Natural [email protected]://www.productcenter.msu.edu/