nacufs loyal e. horton silver winner unh dairy bar

2

Essay2013 Loyal E . Hor ton Dining Awards ContestUnivers i t y of New Hampshire • UNH Dair y Bar

I n fac t , we bel ieve so much in that connec t ion, we par tnered with one of UNH’s col leges, purchased t wo greenhouses, f i l led them with compost generated f rom campus food waste and grow vegetables year round as par t of a hands- on c lassroom.

Pick ing those vegetables at the peak of their f reshness and incorporat ing them into a c lever ly themed ra i l road menu has made this reta i l concept a real winner in guest sat is fac t ion, educat ion and f inancia ls .

Our menu is fu l l of healthy choices that are real crowd pleasers. To ass ist guests we incorporated not only nutr i t ional fac ts on ever y i tem we ser ve, but a lso an easy to understand third-par t y nutr i t ional rat ing system cal led Guiding Stars.

I t ’s hard not to not ice our ef for ts as guests v iew s ignage te l l ing them of our local vendors, our c losed loop susta inable prac t ices and our ef for ts on wel lness. The UNH Dair y Bar has i t a l l : A histor ic venue, a susta inable menu and oh yes, del ic ious ice cream!

Welcome to the UNH Dair y Bar. This unique retai l concept offers the best in local ly sourced products, ser ved in a sustainable way in a histor ic 1895 active train station. As a community restaurant, we bel ieve strongly in the l ink age between farmer and consumer.

3

Table of Contents2013 Loyal E . Hor ton Dining Awards ContestUnivers i t y of New Hampshire • UNH Dair y Bar

Retai l S ales - Single Concept

Entr y Form 1

Essay 2

Table of Contents 3

M enu and M eal 4-9

Faci l i t y Design and M erchandising 10-12

M arketing 13-21

Nutr it ion and Wellness 22-25

O ther Considerat ions 26-34

4

Menu and Meal2013 Loyal E . Hor ton Dining Awards ContestUnivers i t y of New Hampshire • UNH Dair y Bar

T h i s t a ke a wa y m e n u i s p r i n t e d o n F S C C e r t i f i e d p a p e r m a d e w i t h 5 0 % s u g a r ca n e f i b e r s a n d 5 0 % r e c y c l e d f i b e r s , i n c l u d i n g 3 0 % p o s t co n s u m e r f i b e r, G r e e n - e C e r t i f i e d ( m a d e e n t i r e l y w i t h r e n e wa b l e e n e r g y ) , G r e e n S e a l C e r t i f i e d a n d a c i d f r e e.

The menu was developed by UNH Dining Cul inar y Staf f, with much help f rom a team of d ietet ic interns f rom the UNH Col lege of L i fe Sc iences and Agr iculture. A team of professors f rom UNH Animal and UNH Nutr i t ional Sc iences ser ved as consultants to the projec t . The goal was to create a healthy, nutr i t ious and del ic ious menu.

5

SandwichesTURKEY BOURSIN $5.99 Sliced Thin’n Trim turkey with cheddar cheese,sliced tomatoes, fresh greens, roasted red peppers and housemade boursin on toasted ciabatta bread.

ROAST BEEF BOURSIN $5.99 All-natural roast beef, roasted red peppers, housemade boursin with fresh greens on toasted ciabatta bread.

DAIRY BAR CLUB $5.59 Thin’n Trim turkey with Cabot cheddar, crispy bacon, fresh greens, ripe local tomatoes and mayonnaise on toasted wheat bread.

TUNA CABOOSE $5.19 All-white, dolphin-safe albacore tuna salad with local tomatoes and Cabot cheddar on toasted wheat bread.

CHICKEN CABOOSE $4.99

antibiotic-free chicken topped with ripe local tomatoes and Cabot cheddar on ciabatta bread.

ROASTED VEGETABLE & BOURSIN $4.99 Roasted zucchini, summer squash, red peppers, onion and boursin cheese on toasted wheat bread.

TRAIN STOP GRILLED CHEESE $4.99 Salsa Jack cheese and American cheese with pico de gallo and bacon on toasted wheat bread.

DEPOT BLT $4.89 Bacon, fresh greens and ripe local tomatoes with mayonnaise on sliced whole wheat bread.

LOCAL!Bagelry Bagels - Durham, NH

Cabot Cheese - Montpelier, VT

Thin ‘n Trim Deli Meat - Boston, MA

Bee Rich Honey - Hudson, NH

SUSTAINABLE!

Compostable Containers & Cutlery

Energy Star Appliances

FRESH!Locally Baked Bread and Organic Salad Dressing

Pete & Gerry’s Organic Cage-Free Eggs - Monroe, NH

Organic Greens & Veggies (when in season and available)

Local Apples (when in season and available)

Specialty Sandwiches PESTO CHICKEN SANDWICH $6.19

and topped with local tomatoes and fresh mozzarella, all toasted on a ciabatta bread.

CHICKEN BLT WRAP $5.99

local tomatoes, crispy bacon and ranch dressing rolled in a wheat wrap.

SOUTHBOUND ROAST BEEF MELT $5.99 All-natural roast beef, Salsa Jack cheese, pico de gallo, chipotle mayo, tomatoes and fresh greens on toasted wheat bread.

GREEK ISLES CHICKEN $5.59 All natural, hormone-free chicken, fresh greens, ripe local tomatoes, homemade olive tapenade and local feta cheese on toasted ciabatta bread.

HAM, APPLE AND CHEDDAR $4.99 Thin ‘n Trim ham and Cabot cheddar cheese, sliced local apples and dijon mustard on toasted wheat bread.

HUMMUS TROLLEY $4.59 Hummus, cucumber, fresh greens, sliced red onion, Cabot cheddar, ripe local tomatoes on ciabatta bread.

PEANUT BUTTER & WHATEVER $3.49 With jelly, honey, bananas, apples, whatever!

CHOCO PB & B $3.99 All-natural dark chocolate peanut butter with fresh sliced bananas on your choice of bread.

TOASTED CHEESE SANDWICH $3.99 Plain/with tomatoes

Here at the Dairy Bar, we are focused on

healthy foods and sustainability.

Wholesome, local products.

Compostable containers and cutlery.

Energy Star rated equipment in our kitchen.

We’re doing all that we can

some of the tastiest food and, of course - ice cream, in town!

Menu subject to change.

Located at the Durham Train Station

CALL AHEAD ORDERING! Phone: (603) 862-1006

www.unh.edu/dairy-bar

SaladsAdd all-natural, hormone-free chicken to any salad for $1.99 more.

SALAD WRAP Make any of the below salads made in a whole wheat wrap or spinach wrap for an additional 80

SOUTHWEST SALAD $5.79 A bed of mixed organic greens topped with a vegetarian 3 bean chili, Cabot cheese and pico de gallo.

ROAST BEEF & BLUE CHEESE SALAD $5.49 All-natural roast beef, blue cheese, tomatoes, cucumbers, red onion and housemade croutons with organic ranch dressing.

WILDCAT HARVEST SALAD $5.49 Local apples, toasted pecans, tomatoes, bacon, cucumbers, red onion and blue cheese on a bed of fresh greens with choice of dressing.

GREEK ISLES SALAD $4.49 Tomato, cucumber, onion, local feta cheese, olive tapenade and roasted peppers on a bed of fresh greens with organic balsamic dressing.

SIDE SALAD $2.99 Fresh greens, tomatoes, cucumbers, red onions and house made croutons with choice of dressing.

SoupsLocally made all natural Kettle Cuisine soups. Served with locally baked bread.

DAILY SELECTION or VEGETARIAN FOUR-BEAN CHILI Cup $3.49 Bowl $4.49

Your choice of any two:

1/2 Sandwich1/2 SaladCup of Soup

CONDUCTOR’S SPECIAL $6.49

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T h e o u t s i d e o f t h e D a i r y B a r m e n u. The inside of the Dair y Bar menu.

6


Open daily, the Dair y Bar features favorites

l ike Gifford’s Famous ice cream made locally in

nearby Maine, wholesome breakfast items and

upscale sandwiches and local greens,all ser ved

in compostable packaging to l imit the environmental impact.

Conductor ’s Special offered

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Greek Isles Chicken Sandwich Production Sheet

Wildcat Har vest Salad Production Sheet

Organic Yogur t and Fruit Par fait Production Sheet

UNH DAIRY BAR

092385 Greek Isles Chicken Sandwich *ANutrition FactsServing Size 1 each

Amount Per Serving

Calories 255 Calories from Fat 152% Daily Value*

Total Fat 16.9g 26%Saturated Fat 5.6g 28%Trans Fat 0g

Cholesterol 26.2mg 9%Sodium 567.6mg 24%Total Carbohydrate 25.3g 8%

Dietary Fiber 7.9g 31%Sugars 6.3g

Protein 5.1g

* Percent Daily Values are based on a2000 calorie diet.

INGREDIENTS: Organic SourdoughCiabatta Bread (Brand - Abigail's Bakery ofWeare, NH: organic unbleached white flour, stone ground whole wheat flour, soybean oil,cane juice, sea salt, yeast), Olive Tapenade*VG (Pickled Olives, Extra Virgin Olive Oil,Parsley, Garlic, Capers, Lemon Juice, BlackPepper), Feta Cheese, Fresh Tomatoes,Red Roasted Peppers, Onion, Green LeafLettuceALLERGENS: Milk, Wheat, Soybeans

Source : 1

Portion : 1 each

Last Revised : 04 Dec 08

IngredientsItem Name Amount Unit Vary Yield Process NDB Info

2484 LETTUCE, CLEANED GREEN 0.0312 LB Yes 1.0000 1 011253 (100)3381 TOMATO, 6X7 FCY 25# 0.0625 LB Yes 1.0000 1 011529 (100)7508 ONION, DICED 1/4" 2/5# 0.0312 LB Yes 1.0000 1 011282 (100)2153 CHEESE, FETA 2/9# 0.0625 LB Yes 1.0000 1 001019 (100)9141 PEPPER, RED ROASTED 12/ 0.0312 LB Yes 1.0000 1 011823 (100)

215028 OLIVE TAPENADE 1.0000 oz Yes 1.0000 0340 BREAD, SRDGH CIABATTA 1.0000 EACH Yes 1.0000 1 H00401 (100)5322 CHICKEN BREAST, DB EAC 1.0000 EACH Yes 1.0000

Method of Preparation1. Place the chicken on the bottom of the roll.

2. Top with the lettuce, onions, tomatoes and feta cheese.

3. Spread the tapenade on the top of the roll.

4. Put together and serve.

UNH DAIRY BAR

903262 Wildcat Harvest Salad *ANutrition FactsServing Size 1 each

Amount Per Serving


Total Fat 13.4g 21%Saturated Fat 7.2g 36%Trans Fat 0g

Cholesterol 29mg 10%Sodium 170.1mg 7%Total Carbohydrate 7g 2%


Protein 5.1g


INGREDIENTS: Mesclun Gourmet SaladMix, Bleu Cheese, Fresh Tomatoes, RedOnion, Cucumber, Pecans, Smoked BaconALLERGENS: Milk, Tree Nuts, Soybeans

Source : 1

Portion : 1 each

Last Revised : 04 Dec 08


6416 MESCLUN, BACK RIVER LB 0.1250 LB Yes 1.0000 1 011251 (100)5905 NUT, PECAN HALVES 3/2# 0.0312 LB Yes 1.0000 40 Toasted 1 012142 (100)3381 TOMATO, 6X7 FCY 25# 0.0625 LB Yes 1.0000 1 011529 (100)6273 BACON, SMK SGL SLCD FA 0.0156 LB Yes 1.0000 06 Chop Coarse 1 010124 (100)0428 CUCUMBER, SELECT 0.0312 LB Yes 1.0000 1 011205 (100)7661 ONION, SLICED RED 2/5# 0.0312 LB Yes 1.0000 1 011282 (100)0485 CHEESE, CRMBL BLEU 5# 0.0625 LB Yes 1.0000 1 001004 (100)8911 DRESSING,ORG RED WINE 0.0625 LB Yes 1.0000

Method of PreparationPrecook the bacon in a 350-F Degree Convection Oven for 10 - 15 minutes. Until browned and crisp.

1. Place greens in container. Top with diced tomatoes, chopped bacon, sliced cucumbers, sliced red onions, crumbled blue cheese, and toasted pecans.

2. Add red wine vinaigrette and croutons. Serve.

UNH DAIRY BAR

092394 Organic Yogurt & Fruit Parfait *V *ANutrition FactsServing Size 1 each

Amount Per Serving


Total Fat 8.8g 14%Saturated Fat 2g 10%Trans Fat 0g

Cholesterol 6.8mg 2%Sodium 132.8mg 6%Total Carbohydrate 45.5g 15%


Protein 11.2g


INGREDIENTS: Strawberry Yogurt,Blueberry Yogurt, Nonfat Vanilla Yogurt,Classic Granola (Brand - Grandy Oats ofBrownfield, Maine: certified organic oats,honey, sunflower seeds, wheat germ,expeller pressed high oleic sunflower oil, sesame seeds, cashews, pumpkin seeds,coconut, wheat bran, walnuts, vanilla, seasalt), Blueberries, StrawberriesALLERGENS: Milk, Tree Nuts, Wheat

Source : 1

Portion : 1 each

Last Revised : 30 Jul 08


2804 STRAWBERRY, FRESH 0.0625 LB Yes 1.0000 34 Sliced 1 009316 (94)6569 BLUEBERRIES, MAINE 10# 0.0625 LB Yes 1.0000 1 009050 (100)0705 YOG, N/F VANILLA 6/32Z 0.1250 LB Yes 1.0000 1 001184 (100)2220 YOG, BLUEBERRY SS 5# 0.1250 LB Yes 1.0000 1 001120 (100)2516 YOG, HD STRAWBERRY SS 0.1250 LB Yes 1.0000 1 001120 (100)1515 GRANOLA, CLASSIC GRAND 0.0625 LB Yes 1.0000 1 H00397 (100)4008 LID, CLEAR (CENTRAL) 1M/C 1.0000 EACH Yes 1.0000 4007 CUP, CLEAR (CENTRAL) 1M/ 1.0000 EACH Yes 1.0000

Method of Preparation1. Slice the Strawberries and wash and dry the Blueberries.

2. In this order, place the folowing ingredients into the containers: 3/4 ounce of strawberries, 3/4 ounce of blueberries, 1 ounce of blueberry yogurt, 2 ounces of vanilla yogurt, 1 ounce of strawberry yogurt, top with 1 ounce of granola and the remainder of fruit.

3. Seal with a lid and refrigerate.

8


Menu items are assembled with gloves to ensure food quality and safety. Dair y Bar Temperature Log

9


Food items are prepared by for the day bycutting, peeling, and dicing.

The TurboChef is used for toasting and heating. Made to order sandwiches and saladsare freshly assembled.

10

Facility Design and Merchandising2013 Loyal E . Hor ton Dining Awards ContestUnivers i t y of New Hampshire • UNH Dair y Bar

The ra i l road stat ion in Durham, New Hampshire ser ves the Amtrak Downeaster and is s i tuated west of downtown Durham on the campus of the Univers i t y of New Hampshire (UNH) . The stat ion was or iginal ly bui l t in 1895 in Lynn, Massachusetts and was moved to the present s ite in Durham when the Boston and Maine R ai l road moved i t ’s t racks fur ther f rom the center of campus. The expanded stat ion inc ludes the Dair y Bar restaurant of fer ing made -to - order menu i tems with a focus on local and susta inable foods.

Two ice cream windows located in the front of the building allow

guests to order and pick up outside, weather permitting.

Guests can enjoy the nicer weather on picnic benches

adjacent to the train platform.

Indoor seating with a view of the tracks, allows guests a place to relax while waiting for the train.

11


Additional indoor seating includes an updated space with a layout that respects the historic architecture of the building.

An open cooler to the left of the order counter allows guests to choose freshly cut up fruit, yogurt, and a variety of healthy drinks.

Space below the counter is used to

offer rotating local specialty items such Deep River chips and

a take-out menu.

12


Vetrazzo counter tops, made from recycled glass, are used throughout and reflect the

sustainable mission of the Dair y Bar.

Bottled beverages are located conveniently to the left of the open cooler so guests can

select the beverage of their choice to accompany their order.

A self-ser ve coffee area lets guest choose from a variety of local roasts and flavors from NH Java Tree Gourmet Coffees. Sweetener packets have

been replaced with more sustainable jars.

13

Marketing2013 Loyal E . Hor ton Dining Awards ContestUnivers i t y of New Hampshire • UNH Dair y Bar

From a historical passenger depot in the mid 1800’s to a sustainable restaurant in 2013 the Dairy Bar is the per fect example of the past and current times and displays marketing that is both traditional and contemporary. The original wooden sign was kept as a nod to the old UNH Dairy Bar. It was simply re-fitted with the new tagline, “Local-Sustainable-Fresh”. The old sign was also the inspiration for the Dairy Bar logo. Through advertising on the radio, print, and social media sites the Dairy Bar has embraced modern technology while staying true to it ’s rich history.

famous ice cream

Expires March 9th, 2012

THANKS FOR YOUR DONATION!

In appreciation of your support to theDurham Public New Library Campaignwe present this coupon to receiveone free large cone at the UNH Dairy Bar.

One coupon per customer per visit.Must present coupon at time of redemption.

Poster promoting a new ice cream flavor at the Dair y Bar.

Coupon for donations made to the Durham Public Librar y.

Holiday postcard promotion.

14


Indoor menu boards and signage are printed in black and white on ar tist canvas, and then stretched over recycled plywood frames for

a clean, updated look. They are also displayed on chalkboard.

The outdoor menu cases adjacent to the ice cream windows are trimmed in antique bronze to compliment the architecture of the old depot building.

15


The Dairy Bar website was designed with elements taken right from the location for brand consistency. Information and functionality were

designed with easy navigation to create a user friendly interface.

Informational signage for the sor ting station on recycling

bottles and cans and disposing of compostables

and other waste.

16


The Dair y Bar website local vendors page. The Dair y Bar website menu page.

17


Yahoo! News Photo of the Day featuring a visit from President Barack Obama at the Dair y Bar.

The Dair y Bar website sustainability page.

18


Ar ticle in Obama Foodorama, a blog about White House food initiatives.

19


Social Media sites l ike Facebook and Foursquare are util ized for Marketing.

Guiding Stars sur vey results and data analysis on the UNH Dair y Bar.

Guiding Stars Survey Summary & Preliminary Data Analysis

Overall Data Notes

Location Total Surveys Collected # Omitted* Final # of

Surveys %Male/Female Mean Age±SD

Union Court – Nov ‘11 249 12 237 38/62 23.4±8.6 Union Court – April ‘12 230 11 219 25/75 21.7±5.4 Union Court – Nov ‘12 209 2 207 19/81 21.1±5.2 Dairy Bar – Nov ‘12 209 13 196 27/73 31.4±14.6 Total 897 36 859 27/73 24.2±9.9

*Omitted participants with no reported age, gender, those < 18, and those that reported not obtaining food

Q1 – What influenced your food selections today?

Union Court – Pre-Intervention

Union Court – Post-Intervention

Union Court – 1 Year

Post-Intervention

-

Appearance 39% 46% 46%

Convenience 55% 55% 47%

Guiding Stars 6% 7% 15% *

Hunger 61% * 70% 73%

Nutrient content/health 38% 46% 44%

Posted nutr/calorie info 13% 10% 20% *

Price 43% 41% 46%

Taste 60% 71% * 59%

Locally grown/produced NA NA NA

Organic NA NA NA

Other factors 6% 6% 5%

• *Values indicate signi�icant difference from other survey timepoint at the Union Court.

Dairy Bar –Pre Intervention

31%

50%

5%

61%

48%

5%

29%

64%

42%

21%

10%

20


March 21, 2013

Ms. Rochelle L’Italien Registered Dietician, UNH Dining Service University of New Hampshire 75 Main Street Durham, NH 03824

Dear Ms. L’Italien,

Please let this letter serve as express written permission for NACUFS to use any applicable Guiding Stars Licensing Company logos, artwork, photos or other branding currently in use at any of the UNH Dining establishments.

Should you or any contacts at NACUFS have questions or concerns, please do not hesitate to contact me.

Thank you,

Sue Till Client Services Manager Guiding Stars Licensing Company 145 Pleasant Hill Road Scarborough, ME 04074

Permissions letter from Guiding Stars for logo and branding use.

Guiding Stars sur vey results

and data analysis on

the UNH Dair y Bar.

Q2 – Do you think healthy food choices are easily identified?

* Signi�icantly different distribution of responses observed at the Union Court pre-intervention as compared to the post-intervention surveys (April 2012 and 1 year later in November 2012.

34%

49% 53%

79%

45% 43% 41%

8%

21%

8% 6% 3%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

Pre-InterventionUC

Post-InterventionUC

Post-Intervention1 Yr - UC

Always/most of timeSometimesRarely/never

*

Pre-Intervention -DB

Factors that Influence Food Selections by Prior History of a NUTR Course

Respondents with a prior history of taking a Nutrition course (for credit) were more likely to

indicate the following factors in�luenced their food selection: nutrient content or health, posted nutrition or calorie information, price, local, and organic .

Q5 – How often does health and nutrition knowledge dictate food choices? (Dairy Bar – Nov 2012)

43% 47%

10%

63%

56%

18%

44%

66%

55%

31%

40%

54%

8%

68%

39%

10%

38%

63%

38%

16%

0%

10%

20%

30%

40%

50%

60%

70%

80%Prior NUTR CourseNo Prior NUTR Course

18%

50%

29%

3% All of the timeMost of the timeSome of the timeAlmost none of the time

21


University of New Hampshire

2012 NACUFS Customer Satisfaction Benchmarking Survey About This Report

Copyright © 2013 The National Association of College & University Food Services. All rights reserved. iv

The table below shows the names of the dining halls and retail establishments that your institution surveyed. Throughout the Executive Summary and Detailed Survey Results sections of this report, the dining halls and retail establishments are referred to by their corresponding number from this table.

Dining Halls Retail Establishments 1 Holloway Commons 1 Union Court 2 Philbrook Hall 2 Zeke's Cafe 3 Stillings Hall 3 Dairy Bar 4 4 Albert's Cafe 5 5 Philbrook Cafe 6 6 Wildcatessen 7 7 Gable's Cafe Store 8 89 910 1011 1112 1213 1314 1415 1516 1617 1718 1819 1920 20

NACUFS Regions: Continental

Alberta, Colorado, Idaho, Manitoba, Minnesota, Montana, North Dakota, Saskatchewan, South Dakota, Utah, Wyoming

Mid-Atlantic Delaware, District of Columbia, Maryland, New Jersey, Pennsylvania, Virginia, West Virginia

Midwest Illinois, Indiana, Iowa, Kansas, Michigan, Missouri, Nebraska, Ohio, Wisconsin

Northeast Connecticut, Maine, Massachusetts, New Hampshire, New York, Rhode Island, Vermont, Nova Scotia, Ontario, Quebec

PacificAlaska, Arizona, California, Hawaii, Nevada, Oregon, Washington, British Columbia, Australia, China, Fiji, Mexico, New Zealand

Southern Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, New Mexico, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Puerto Rico, Virgin Islands

2012 NACUFS Customer Satisfaction Benchmarking Survey

By Retail Unit - Your Institution

Satisfaction Gap* Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction Gap44.062.475.000.480.0-37.482.021.492.064.4llarevO :dooF06.071.444.060.491.056.434.000.432.094.4etsaT40.031.423.0-81.424.0-86.420.0-42.460.0-43.4laeppa eyE17.030.407.049.310.087.484.060.404.013.4ssenhserF85.049.394.049.380.0-56.447.067.302.062.4tnetnoc lanoitirtuN75.099.349.017.332.033.447.096.356.079.3eulaV20.0-72.400.014.411.0-08.404.0-74.460.0-65.4smeti unem detsop fo ytilibaliavA96.009.347.067.301.005.438.018.382.092.4seciohc unem fo yteiraV66.058.395.028.301.0-76.467.018.321.032.4seciohc unem yhtlaeh fo yteiraV34.0-99.365.0-38.395.0-64.470.0-41.430.0-70.4seciohc unem nairategev fo yteiraV40.025.430.074.450.067.491.0-95.442.064.4llarevO :ecivreS81.074.462.035.460.0-45.402.0-35.421.045.4ecivres fo deepS71.074.481.135.330.115.371.0-17.457.098.3noitarepo fo sruoH20.0-25.440.0-74.450.0-95.473.0-17.451.045.4ffats fo ssenlufpleH90.0-45.481.0-74.401.0-86.492.0-56.421.075.4ffats fo ssenildneirF34.092.470.036.440.0-18.463.0-67.430.0-17.4llarevO :ssenilnaelC63.093.450.035.440.0-87.415.0-17.490.036.4saera gnivreS :ssenilnaelC

Cleanliness: Eating areas (tables, chairs, etc.) 4.54 0.18 4.44 -0.24 4.73 0.11 4.33 0.28 4.08 0.7021.0-47.421.0-67.430.094.422.0-57.421.0-17.4noitacoL13.0-95.431.0-14.434.0-64.461.0-92.420.0-34.4ytilicaf fo tuoyaL33.0-06.473.0-95.465.0-27.403.0-42.412.0-26.4ecnaraeppA43.042.486.057.322.061.460.088.390.013.4gnitaes fo ytilibaliavA

Comfort (seats, temperature, lighting, sound level, etc.) 4.06 0.32 4.27 -0.04 4.53 -0.33 4.50 -0.14 4.40 0.09Environmentally friendly practices related to food 4.30 0.05 4.19 0.03 4.70 -0.51 4.20 0.03 4.26 0.04Social/ethical practices related to food 4.34 -0.09 4.06 0.14 4.54 -0.41 4.20 -0.05 4.29 -0.05

Satisfaction Gap* Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction Gap15.041.470.055.4llarevO :dooF16.098.300.055.4etsaT60.0-59.326.0-54.4laeppa eyE54.011.432.072.4ssenhserF19.005.374.018.3tnetnoc lanoitirtuN45.102.327.036.3eulaV60.000.470.005.4smeti unem detsop fo ytilibaliavA12.153.352.072.4seciohc unem fo yteiraV27.095.375.077.3seciohc unem yhtlaeh fo yteiraV63.0-39.380.029.3seciohc unem nairategev fo yteiraV21.033.403.093.4llarevO :ecivreS31.004.434.062.4ecivres fo deepS30.005.450.086.4noitarepo fo sruoH81.0-05.470.054.4ffats fo ssenlufpleH30.005.431.053.4ffats fo ssenildneirF61.0-67.461.052.4llarevO :ssenilnaelC00.093.430.092.4saera gnivreS :ssenilnaelC

Cleanliness: Eating areas (tables, chairs, etc.) 4.10 0.08 4.58 -0.3670.0-57.440.0-84.4noitacoL36.0-85.483.0-55.4ytilicaf fo tuoyaL97.0-97.443.0-25.4ecnaraeppA37.0-92.481.039.3gnitaes fo ytilibaliavA

Comfort (seats, temperature, lighting, sound level, etc.) 4.10 0.08 4.39 -0.83Environmentally friendly practices related to food 4.00 0.23 4.10 -0.21Social/ethical practices related to food 4.07 0.05 4.11 -0.46

* Gap = Mean Importance minus Mean Satisfaction.

Retail Unit #018

Retail Unit #Retail Unit #976

5321Retail Unit #

Retail Unit # Retail Unit #

Retail Unit # Retail Unit #Retail Unit #Retail Unit #4

32 School #58: University of New Hampshire

Sur vey from NACUFS on

customer satisfaction at the Dair y Bar

22

Nutrition and Wellness2013 Loyal E . Hor ton Dining Awards ContestUnivers i t y of New Hampshire • UNH Dair y Bar

Nutrition and Guiding Stars information

available on the UNH

Dair y Bar Website

The Dair y Bar boasts food that i s local , of ten organic, and ser ved with an eye toward nutr i t ion. For instance, natural chicken is f rom local sources with no added sodium. Eggs are cer t i f ied-humane, cage -free and organic ; modest por t ion s izes, no f r ied food but lots of sa lads, condiments of fered on the s ide, and healthy choices l ike yogur t par fa i ts , f resh f rui t cups, and s l iced apples ser ved with sandwiches. Campus- grown foods l ike sa lad greens, radishes, and whole carrots are a lso ser ved. Nutr i t ion fac ts are avai lable and the Guiding Stars nutr i t ion program offers navigat ion for smar t choices.

23


Informational brochure for Guiding Stars at the Dair y Bar.

24


Food allergy warning sign prominently

displayed by the main menu at the

front counter.

Pesto chicken sandwich with Garelick milk and Guiding

Stars ratings.

Guiding Stars information available on the UNH Website.

25


Hummus Trolley sandwich vegetarian menu option.

Vegetarian chili vegan menu option.Abigail ’s Baker y Gluten-Free

bread option.

Deep River Gluten-Free Potato Chips option.

UNH Dining Services

092383 Vegetarian 3 Bean Chili - Sm ________________________________________________________________________________

Source : 1 Portion : 1 each Revised : 21 Mar 13, ritalien

Nutrition Facts Serving Size 1 each Amount Per Serving Calories 190 Calories from Fat 27

% Daily Value* Total Fat 3g Saturated Fat 0.5g 2% Trans Fat 0g Cholesterol 0mg 0% Sodium 379.9mg 16% Total Carbohydrate 31g Dietary Fiber 11g 44% Sugars 10g Protein 9g * Percent Daily Values are based on a 2000 calorie diet. INGREDIENTS: Kettle Cuisine Three Bean Chili (Tomatoes (tomatoes, salt, naturally derived citric acid), Onions, Pinto Beans, Red Chili Beans, Black Beans, Water, Sweet Corn, Green Peppers, Red Peppers, Diced Green Chilies (green chile peppers, water, salt, naturally derived citric acid), Yellow Peppers, Spices, Garlic, Cilantro, Corn Oil, Paprika, Sea Salt, Pepper Sauce - distilled vinegar, red pepper, salt; gluten-free, vegan, dairy-free)

Ingredients_________________________________________________ Item Name Amount Unit Vary Yield Process NDB Info

6202 SOUP, VEGTAR CHILI THREE KET 0.5290 LB Yes 1.0000 1 H00578 (100)

Method of Preparation_______________________________________ 1 Place in steamer and heat for 20 minutes. Pan and serve.

UNH Dining Services

093258 Hummus Trolley Sandwich ________________________________________________________________________________

Source : 1 Portion : 1 each Revised : 09 Jan 13, kyergeau

Nutrition Facts Serving Size 1 each Amount Per Serving Calories 316 Calories from Fat 107

% Daily Value* Total Fat 11.9g Saturated Fat 1.5g 7% Trans Fat 0g Cholesterol 4mg 1% Sodium 400.2mg 17% Total Carbohydrate 38g Dietary Fiber 15.2g 61% Sugars 5.3g Protein 8.9g * Percent Daily Values are based on a 2000 calorie diet. INGREDIENTS: Cedars Original Hummus (fresh steamed chickpeas, sunflower oil, olive oil, sesame tahini, water, sea salt, citric acid, roasted garlic, guar gum, cumin; certified gluten-free), Organic Whole Wheat Ciabatta Roll (whole wheat flour, unbleached white flour, cracked wheat, filtered water, honey, free range eggs, soybean oil, sea salt, raw sugar, yeast), Tomato, Cucumber, Red Onions, Green Crown Lettuce ALLERGENS: Eggs, Wheat, Soybeans

Ingredients_________________________________________________ Item Name Amount Unit Vary Yield Process NDB Info

9710 HUMMUS, ORIG 2/5# 0.2240 LB Yes 1.0000 1 007957 (100) 0338 BREAD, WW CIABATTA DZ (AB) 1.0000 EACH Yes 1.0000 1 H00400 (100) 7504 LETTUCE, GRN CROWN (CS) 0.0312 LB Yes 1.0000 1 005086 (100) 9545 TOM, LOOSE BACKYARD CS 0.0880 LB Yes 1.0000 1 015334 (100) 8892 ONION, RED 25# CS 0.0390 LB Yes 1.0000 1 007807 (100) 0428 CUCUMBER, SLCT 0.0540 LB Yes 1.0000 1 005070 (100)

Method of Preparation_______________________________________ 1. Spread 2 ounces of hummus on 1 slice of bread of customer choice. 2. Top that slice with 1 leaf lettuce, 1 slice tomato, onion, 2 slices cucumber, and shredded carrots. 3. Top sandwich with other piece of bread and serve to customer.

26

Other Considerations2013 Loyal E . Hor ton Dining Awards ContestUnivers i t y of New Hampshire • UNH Dair y Bar

FUND ORG Account LDES Actuals FY 12Adjusted Bud

FY 13Var Actual to

Adj BudYTD as of 12/31/2012 Due 11/2012

Var 1st Pro to Adj Bud Due 01/2013

Var 2nd Pro to Adj Bud FY 14 Budget

1AQHOS UQDBAR 594004 STUDENT FEES 70,474$ 71,617$ 1,143$ 29,929$ 73,972$ 2,355$ 73,476$ 1,859$ 68,349$ 1AQHOS UQDBAR 594006 Bus Affairs - Conference Revenue -$ -$ -$ -$ 1AQHOS UQDBAR 594010 TRANSIENT/RETAIL 411,914$ 440,000$ 28,086$ 241,139$ 436,585$ (3,415)$ 449,033$ 9,033$ 460,000$ 1AQHOS UQDBAR 594016 CAT'S CACHE 17,794$ 22,000$ 4,206$ 8,347$ 19,000$ (3,000)$ 16,442$ (5,558)$ 21,000$ 1AQHOS UQDBAR 7600CA Internal Sales 4,344$ 2,000$ (2,344)$ 1,374$ 4,300$ 2,300$ 4,000$ 2,000$ 4,500$

Total Revenue 504,526$ 535,617$ 31,091$ 280,789$ 533,857$ (1,760)$ 542,951$ 7,334$ 553,849$

1AQHOS UQDBAR 615F10 PAT EXEMPT 16,056$ 16,512$ 456$ 7,827$ 16,279$ (233)$ 16,511$ (1)$ 14,447$ 1AQHOS UQDBAR 615PBN PAT BONUS -$ -$ -$ -$ 1AQHOS UQDBAR 617BHO OS OVERTIME 660$ 400$ (260)$ 525$ 700$ 300$ 600$ 200$ 600$ 1AQHOS UQDBAR 617BHS OS SHIFT DIFFERENTIAL 42$ 38$ (4)$ 19$ 45$ 7$ 45$ 7$ 50$ 1AQHOS UQDBAR 617BLG OS LONGEVITY 681$ 650$ (31)$ 349$ 700$ 50$ 700$ 50$ 750$ 1AQHOS UQDBAR 617F10 OPERATING/SERVICE STAFF 51,242$ 54,426$ 3,184$ 24,900$ 52,491$ (1,935)$ 53,337$ (1,089)$ 55,394$ 1AQHOS UQDBAR 61CPHX HOURLY LABOR 13,128$ 17,300$ 4,172$ 5,817$ 14,000$ (3,300)$ 12,000$ (5,300)$ 15,000$ 1AQHOS UQDBAR 61KBAW Bonus Pool 1,143$ -$ (1,143)$ -$ -$ -$ 1AQHOS UQDBAR 61KBBN BONUS & RECRUITMENT 104$ (104)$ 222$ 143$ 143$ 250$ 250$ 250$ 1AQHOS UQDBAR 61SNSH STUDENT LABOR 68,798$ 66,500$ (2,298)$ 34,875$ 62,900$ (3,600)$ 66,039$ (461)$ 67,000$ 1AQHOS UQDBAR 61SNWS COLLEGE WORK STUDY -$ -$ -$ 1,922$ 3,600$ 3,600$ 3,500$ 3,500$ 3,000$ 1AQHOS UQDBAR 61U000 PLANNED VACANCIES -$ -$ -$ -$ 1AQHOS UQDBAR 61U180 SALARY PROVISION POOL 959$ 959$ 1,377$ 418$ -$ (959)$ 1,048$ 1AQHOS UQDBAR 65YB10 NS FRINGE BENEFITS 221$ 91$ (130)$ 94$ 133$ 42$ 134$ 43$ 139$ 1AQHOS UQDBAR 65YF10 FRINGE BENEFITS 29,275$ 31,275$ 2,000$ 14,236$ 30,514$ (761)$ 30,384$ (891)$ 30,837$ 1AQHOS UQDBAR 65YP10 NS FRINGE BENEFITS 1,103$ 1,453$ 350$ 489$ 1,176$ (277)$ 1,008$ (445)$ 1,260$

Total Labor and Fringes 182,453$ 189,604$ 7,151$ 91,275$ 184,058$ (5,546)$ 184,508$ (5,096)$ 189,775$

1AQHOS UQDBAR 710000 IN STATE TRAVEL -$ -$ -$ 1AQHOS UQDBAR 710100 OUT OF STATE TRAVEL -$ -$ -$ 1AQHOS UQDBAR 710300 CONFERENCE REGISTRATION FEES -$ -$ -$ 1AQHOS UQDBAR 711100 GENERAL OPERATING SUPPLIES 33,232$ 36,000$ 2,768$ 15,354$ 36,000$ -$ 33,000$ (3,000)$ 33,000$ 1AQHOS UQDBAR 711106 Supplies - Uniforms -$ 1,575$ 1,575$ 1,575$ 1,575$ 1,575$ 2,000$ 1AQHOS UQDBAR 713000 PRINTING & COPYING 125$ 150$ 25$ 106$ 150$ -$ 150$ -$ 200$ 1AQHOS UQDBAR 714000 Postage -$ 11$ -$ -$ 25$ 1AQHOS UQDBAR 716000 MAINTENANCE & REPAIRS 4,918$ 7,000$ 2,082$ 619$ 7,000$ -$ 5,000$ (2,000)$ 5,000$ 1AQHOS UQDBAR 716018 Maintenance Agreements 1,046$ 2,200$ 1,154$ 2,200$ -$ -$ (2,200)$ 2,000$ 1AQHOS UQDBAR 716027 Maint & Repairs Vehicle Gas Oil -$ 13$ 13$ 13$ 13$ 13$ 1AQHOS UQDBAR 716100 EQUIPMENT RENTAL -$ 350$ 350$ 350$ 350$ 350$ 350$ 1AQHOS UQDBAR 716115 LINEN RENTAL 2,553$ 2,800$ 247$ 1,320$ 2,800$ -$ 2,800$ -$ 2,900$ 1AQHOS UQDBAR 717115 FINL SERV -- CREDIT CARD FEES 9,525$ 8,000$ (1,525)$ 5,010$ 10,000$ 2,000$ 10,000$ 2,000$ 10,000$ 1AQHOS UQDBAR 717200 OTHER PROFESSIONAL FEES -$ -$ -$ 893$ 29$ 29$ 900$ 900$ 900$ 1AQHOS UQDBAR 71720A Custom Uniform Costs 688$ 750$ 62$ 502$ 750$ -$ 750$ -$ 750$ 1AQHOS UQDBAR 717214 Other Prof gt 9999 1,100$ 1,000$ (100)$ 1,581$ 1,600$ 600$ 1,600$ 600$ 2,000$ 1AQHOS UQDBAR 717216 Other Prof lt 9999 330$ 500$ 170$ 500$ -$ 500$ -$ 1AQHOS UQDBAR 718000 TELECOMMUNICATIONS 3,371$ 3,570$ 199$ 1,762$ 3,570$ -$ 3,570$ -$ 3,677$ 1AQHOS UQDBAR 719100 MEMBERSHIPS -$ 150$ 150$ -$ (150)$ (150)$ 1AQHOS UQDBAR 719125 LICENSING FEES 350$ 375$ 25$ 350$ (25)$ 350$ (25)$ 350$ 1AQHOS UQDBAR 716120 Rentals- Property or Room -$ -$ -$ -$ 1AQHOS UQDBAR 71C100 ADVERTISING 975$ -$ (975)$ -$ -$ -$ 1AQHOS UQDBAR 760105 RCM - Facilities Assessment 187$ 13,116$ 12,929$ 6,558$ 13,116$ -$ 13,116$ -$ 13,509$ 1AQHOS UQDBAR 760151 RCM - Contract Baseline -$ 250$ -$ -$ 250$ 1AQHOS UQBRCM 760174 RCM - Sales of Aux Service Realloc 65,165$ 69,370$ 4,205$ 22,643$ 68,842$ (528)$ 70,064$ 694$ 74,162$

Total Other Expenses 123,565$ 144,981$ 21,416$ 58,547$ 148,845$ 3,864$ 143,738$ (1,243)$ 151,073$ -$ -$ -$ -$ -$ -$

1AQHOS UQDBAR 71B000 OTHER RESALE 2,570$ 3,500$ 930$ 3,909$ 9,200$ 5,700$ 9,200$ 5,700$ 10,000$ 1AQHOS UQDBAR 71B048 SUPPLY RESALE -$ -$ -$ 1AQHOS UQDBAR 71B050 SMALL WARES RESALE 8,420$ 5,000$ (3,420)$ 1,246$ 4,000$ (1,000)$ 3,000$ (2,000)$ 4,500$ 1AQHOS UQDBAR 71B052 FOOD RESALE 210,436$ 210,000$ (436)$ 106,806$ 209,000$ (1,000)$ 209,886$ (114)$ 183,885$

Total Cost of Goods Sold 221,426$ 218,500$ (2,926)$ 111,961$ 222,200$ 3,700$ 222,086$ 3,586$ 198,385$ -$ -$ -$

Total Expenses 527,444$ 553,085$ 25,641$ 261,783$ 555,103$ 2,018$ 550,332$ (2,753)$ 539,233$ -$ -$

Net Profit (Loss) (22,918)$ (17,468)$ 5,450$ 19,006$ (21,246)$ (3,778)$ (7,381)$ 10,087$ 14,616$

-3.26% -3.98% -1.36% 2.64%

1ST PROJECTION 2ND PROJECTION FY 14 Budget

Var tk Last Prkjectikn

(5,127) -

10,967 4,558

500 10,898

(2,064) - -

5 50

2,057 3,000

- - 961

(500) -

1,048 5

453 252

5,267

- - - - 425

50 25

- 2,000

(13) - 100 - - - 400

(500) 107 - - - - 393 250

4,098 7,335

800 -

1,500 (26,001) (23,701)

(11,099)

21,997

FY 14 Budget

$ $ $ $ $ $

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

$ $ $ $ $

$

$

UNIVERSITY OF NEW HAMPSHIREDining Services

Dairy BarForecast Workbook Due Jan 2013

Business AffairsFY 2013 1AQHOS Dining Forecast due Jan 2013 updated 2-14-2013.xlsx

UQDBAR

UNH Dair y Bar financial tracking workbook.

Our goals with the UNH Dair y Bar are s imple :

Financia l ly i t must minimal ly be a breakeven venture af ter contributing heavily to the overall finances of the University. Customer sat is fac t ion must be dr iver of our ef for ts with a NACUFS indiv idual categor y scores above the Nor theast region and that of a l l par t ic ipants. We must cont inual ly maintain or improve our results . We wi l l cont inual ly work to improve our impac t on the environment by being as susta inable as poss ible, suppor t ing local providers whi le educat ing tomorrow ’s farmers on greenhouse prac t ices.

27


Foursquare customer

satisfaction feedback on

Dair y Bar experiences.

Facebook posting on the Dair y Bar.

28


100% organic cotton uniforms

75% of the food at the Dair y Bar is sourced locally from

businesses l ike Grandy Oats from Brownfield, Maine.

Sustainability sign on stretched canvas. In addition, the Dair y Bar has Energy Star rated appliances, composts and recycles 90%

of waste, uses a solar powered compactor, bicycles and electric cars to get around campus, and reusable china and glass with

stainless steel f latware for eat-in items.

29


GREENS PROJECT

• Working with COLSA researchers on making underutilized greenhouse space productive. Greens are great crop for such research. The research project will provide greens year round to the UNH Dairy Bar. Next step is to make this a permanent program after the research is done.

Easter Egg radish grown in the UNH high tunnels.

Ar ticle from the University of New Hampshire media relations on sustainability at the Dair y Bar.

30


Hor ticultural Production Coordinator Jake Uretsky har vesting the crops, sti l l

thriving at the end of November.

A sample of locally

grown carrots

and greens for use at the Dair y

Bar.

Poster created for the Dair y Bar on incorporating fresh greens from the UNH greenhouse.

31


HIGH TUNNEL PROJECT

• Enter text here.

UNH high tunnels provide fresh greens to the Dair y Bar.

A-frame sign outside the Dair y Bar with current greenhouse offerings.

Poster on the inside of the Dair y Bar with greenhouse items.

32


UNH Dairy Bar: get the green scoop! The UNH Dairy Bar has always been a Durham staple. Whether you’ve stopped in on a hot summer day for an always overflowing cone of delicious ice cream, or if you’ve enjoyed one of their super fast, super filling, and super cheap meals, anyone who has frequented the campus can probably tout a yummy memory of the little brick building on the railroad tracks. But when UNH Dining Services took over the Dairy Bar in 2008, they wanted to do something to shine a brighter light on the stalwart community landmark. Among other things, they chose to use sustainability as a key focus of how they built the framework for the new-and-improved campus eatery.

So far the road to green has been nothing if not a team effort: Rick MacDonald, Assistant Director of University Hospitality Services, along with Director of Dining Jon Plodzik, and Director of Culinary Services Ralph Coughenour, have focused their efforts on the success of UNH Dining's Local Harvest Initiave, which brings local food into three student-dining halls and retail locations. As a result, the Dairy Bar now sources all of their chicken from Legacy Farms in Barrington, NH; gets their cage and hormone-free eggs from Pete and Gerry's in Monroe; their bagels from The Bagelry right in downtown Durham; their fair trade and organic coffee from NH Coffee Roasters in Dover; organic granola from Grandy Oats from Brownfield, Maine; Organic and natural yogurt from Stoneyfield Farms in Londonderry; gelato from Dorito Gelato in Brentwood, NH; and, last but not least, their famous ice cream comes from Blake's in Manchester. According to Rick MacDonald, this makes the UNH Dairy Bar one of the most local-intensive eateries anywhere in the state. "Seventy-five percent of our food comes from local sources and that is one of the chief ways that we’re lessening our carbon footprint,” says MacDonald. Another new focus of the Dairy Bar will be to work towards a zero waste stream. That means composting and recycling upwards of 90% of their waste. While all recyclables are fed into the proper pathways, the bountiful organic waste will now be diverted to Kingman Farm in Madbury, where in about 6 to 8 months it will be turned into a beautiful top soil amendment suitable for gardeners and farmers alike. All of the Dairy Bar’s to-go silverware and containers are made out of biodegradable plant-based materials which, unlike the standard, petroleum intensive alternative, can also be composted. They have also gone so far as to bring on a solar powered compacter for the organic waste, meaning fewer trips to Kingman Farm and, therefore,

fewer carbon emissions. The Dairy Bar also thinks about the little things: determined to lead by example, Jon Plodzik rides his bike to get around campus. And that’s when he’s not using an electric car, ready to go whenever the weather is uncooperative. "We've given out 8,000 mugs this year to encourage students to bring in their mug and to become a member of our mug club, which gives them 25 cents off", MacDonald says of yet another of the Dairy Bar’s green steps forward. They have taken to using Vetrazzo countertops, which are made with recycled glass, as well as incorporating organic cotton uniforms. The Dairy Bar has always been a tremendous asset for the Durham community. Now they’re taking their efforts to the next level, along the way showcasing their ability to be sustainable in an ever-growing variety of ways.

Blossom Green Report Card Score:

8.84 / 10.00 This business has taken substantial steps to fully offer sustainable goods or services and is practicing an impressive number of green business techniques. Blossoming partners are acting as trailblazers in sustainability for other Green Alliance partners and Seacoast businesses in general.

Ar ticle in the Por tsmouth Patch on sustainability at the Dair y Bar. The Por tsmouth Patch is a community-specific news and information platform dedicated to providing comprehensive

and trusted local coverage for individual towns and communities.

Ar ticle on the Dair y Bar as a green company in the Green Alliance. The Green Alliance is a Por tsmouth, New Hampshire-based green

business union, raising the profile of green businesses through collaboration, consumer education and shared business strategies.

33


Overall

Score

GA

Ranking Greenness Indicator: Business Name: Evaluation Date:

8.84 UNH Dairy Bar 1/20/10

BLOSSOM

Score

0-3, *=NA

Bonus

Pts

group %

that does

not apply

overall %

that does

not apply

Group Score

out of 10

0.03978

Green Products: 0 0 7.95

2 1 Do you offer a green version of a good or service? What makes it green? What made you decide to green your business and/or product?

2 2 Do you offer it as a choice alongside other non-green products or is it all you offer?

3 3 Do you educate the customer about what makes this choice sustainable; encourage it? How?

3 4 Does the customer pay more for the “green” option?

2 5 Is there a greener version of your product? If so, what prohibits you from offering it?

3 6 Are there greener options/products that you plan on offering in the future?

Score

0-3, *=NA

Bonus

Pts

group %

that does

not apply

overall %

that does

not apply

Group Score

out of 10

Energy Use: 0.10549 0.03978 8.44

1 7 Have you conducted an energy audit? Identified areas of inefficiency? Taken corrective measures?

3 8 Have you invested in energy efficient technology/equipment/appliances? Energy Star?

* 9 Are you using Bioheat or some other renewable source (wood)?

3 10 If your business is in Maine or Massachusettes, are you using Green Electricity? If in Maine, are you participating in the Efficiency Maine Program? If in NH, have you contacted PSNH about their business efficiency programs?

3 11 Have you looked at water usage and taken steps toward efficiency and conservation?

0 12 Do you offer bottled water at your office/store for employees and/or customers?

3 13 Do you shut-down/unplug equipment after hours on weekends or when not in use? Do you turn off all lights after hours or if not using a room? Educate employees to do the same?

3 14 Have you switched to CFL's? Dispose of CFLs properly? Use LED lighting? Motion sensors or Energy Misers for vending machines to reduce energy use?

1 15 Is your business lit-up at night? Is your sign lit up all night? Switch these to CFLs or LEDs?

3 16 What is your business carbon footprint? Have you tried to reduce your business’ CO2 emissions?

3 17 Do you use an renewable technology? Have you explored wind/solar/geothermal?

3 18 Do you encourage/educate employees & customers to use energy responsibility at home?

* 19 Is your building LEED certified? Have you considered LEED retrofitting? EPA energy challenge? Energy Star Certification?

Sprout Bud Blossom

1-5 5-8 8-10

Score0-3, *=NA

Bonus Pts

group % that does not apply

overall % that does not apply

Group Score out of 10

Waste: 0 0 10.00

3 20 Do you recycle? How extensively? Is it easy and automatic? Have you instituted/encouraged/educated employees/customers on recycling?3 21 Have you done a waste audit? Reduced your waste?3 22 If you use packaging or offer food, are there cloth/paper/cornstarch alternatives to any plastics you are using? Do you sell a product that is packaged? Do you receive goods extensively packaged? Is that packaging necessary and have you talked to suppliers about excessive or wasteful packaging?3 23 Do you compost?3 24 Do you buy post consumer recycled paper? Do you recycle paper? Do you print your brochures/flyers/business materials on recycled paper? Do you use both sides of paper whenever possible? Print on both sides? Print black and white when possible? Do you reuse what you can in the office? Boxes, envelopes, etc…? Encourage conservation of products?3 25 Do you recycle printer/toner cartridges?3 26 Do you donate furniture/equipment instead of throwing it out? Try to obtain used or 2nd-hand office equipment, furnature or industry equipment?

Score0-3, *=NA

Bonus Pts




Transportation/Travel: 0 0 8.93

2 27 Does your business involve transporting goods? Do you use fuel efficient vehicles? BioDiesel? If you contract out your deliveries have you encouraged that company to use fuel efficient vehicles or biodiesel?3 28 Have you sought out local distributers in an effort to reduce the travel time of your product? How high of a priority is sourcing local to your business?3 29 Do you carpool whenever possible? Travel less, phone meetings whenever possible? Do you encourage employees to work at home if possible? Do you encourage employees to carpool or walk/bike to work? Do you have a bike rack for customers/employees? Incentives for employees that walk/bike/car pool?3 30 Do you have an anti-idling campaign at your facility? Do you have any sort of fuel awareness/transportation efficiency pgoram for employees/customers?

Score0-3, *=NA

Bonus Pts




Community: 0 0 8.97

3 31 Does your business give back or contribute to the community?3 32 Do you check to see if your suppliers are environmentally responsible? Do you talk to other businesses/vendors/suppliers about the importance of sustainable business practices?2 33 Are you a member of Seacoast Buy Local?2 34 Do you encourage your staff to volunteer with local community projects/nonprofits?

Score0-3, *=NA

Bonus Pts




Misc: 0 0 8.72

3 35 How does you business' sustainability efforts compare to the industry standard?3 36 Do you use chemicals on your business lawn/plantings: to wash clothes/linens, for cleaning?2 37 Are there aspects of your business which are toxic/hazardous? If so how do you mitigate them? What keeps you from offering/adopting safer products?

The Green Alliance Dair y Bar green rating.

34


nacufs loyal e. horton silver winner unh dairy bar

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