State University of New York SUSTAINABILITY

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1 State University of New York SUSTAINABILITY Jonna Anne Steve McAfee Bill McNamara Ralph Perez Rogers Kevin Craig SUNY Geneseo SUNY Oswego SUNY Cortland SUNY New Paltz SUNY Brockport

2 How do you define Sustainability? What do you consider local? How do you measure it? Who are you compared to?

3 The SUNY & Auxiliary Services Relationship Our process in development The reporting tool Current Results & Future Plans Questions

4 Auxiliary Services were created in the SUNY system back in the 1950 s Auxiliaries allow for the operations we oversee to be more reactive than the state. Each Auxiliary is an independently operated 501(C)(3). Report to a Board of Directors made up of students, faculty, staff and administration Not state operated not state employees

5 Board of Directors Executive Director of Auxiliary Services Dining Services College Stores Ancillary Services

6 Was established in the 1970 s Today, we have working groups which meet 2 times per year in addition to the annual meeting Up to 64 campuses have the ability to participate in SASA although not all do.

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8 How did this project get initiated Topic of numerous discussions during Dining Working Group meetings No single set of standards to follow or direction to get started No single benchmark tool

9 Annual meeting 2012 Assembled a group of volunteers to begin to develop a possible SUNY wide plan sustainability plan Spoke to the SASA President regarding our endeavor Contacted SUNY Central Sustainability offices and New York Ag & Markets to collaborate and for resources

10 Why? Objective: To develop and implement a set of tiered measurable guidelines that will allow SUNY Dining services to increase sustainability over a 3 year time frame for all SUNY campuses. Why: to create Benchmarking and best practices for retail and resident dining programs that are in alignment with SUNY Central and the campuses (collectively SUNY Dining ), and that are measurable and maximize SUNY s economies of scale.

11 Sustainability Defined: SUNY Dining and Sustainability encompasses Earth, Economic, Community and Life, while balancing moral and fiscal responsibility. Earth: Minimize the impact dining programs cause to the ecosystem by the reduction or replacement of all environmentally harmful products. Economic: The purchase of quality goods and services that supports or enhances dining's impact on a local, regional or state level by encouraging responsible practice in our supply chain.

12 Community: Dining services invests in the local global community through education, services and support. Life: To actively educate and promote health and wellness through balanced activities and nutrition

13 Earth Economic Community Life Tray less, Local mi, NY Purchase, Campus Garden, Oil Recycling, Recycled Napkins, Bulk Condiments, Bulk Packaging, 50% Green Chemicals, Recycling, Composting, Reusable Takeouts, Compostable disposables, Washables, 25% Non Meat entrees, Star Rated Equipment, Electric/ Hybrid Vehicles Tray less, Local mi, NY Purchase, Principal HQ, Oil Recycling, Bulk Condiments, Bulk Packaging, Washables, 25% Non Meat entrees, Star Rated Equipment, Off- Campus Partnerships, Electric/ Hybrid Vehicles Local mi, NY Purchase, Principal HQ, Campus Garden, Oil Recycling, Recycling, Composting, Donation during Shutdown, Off- Campus Partnerships Tray less, Recycling, Composting, Compostable disposables, Washables, Donation during Shutdown

14 Developed a spreadsheet that tracks: Types of Dining Facilities Residential or Retail Volume of Purchases-Not Just Food Total Purchases Specific Category Grown within 100 miles Grown in NY Principal HQ in NY Manufactured/ Processed in NY

15 Three Different Ways to Measure your Efforts By Individual Venues Tray less, Bulk Condiments, Composting, Washables, Non-Meat Entrees, Biodegradable/ Compostable Disposables, Bulk Packaging Yes/ No Answers Campus Garden, Oil Recycling, Energy Star Rated Equipment, Off Campus Partnerships, Electric/ Hybrid Vehicles, Green Chemicals, Recycled Napkins, Recycling, Reusable Take-outs, Product Donation Purchases Grown, Manufactured, Processed, Distributed in NY or 100 miles

16 Established a value system for benchmarking Year over Year results for the individual campus. Not Competitive, but a shared resource It s not perfect! There are not mandates as to what must be done.

17 2 Resident Dining Facilities 4 Retail Locations $1 Million - Total Purchases Dining Facility # of Facilities Points Points Earned Pillars Touched Total Points Washables Resident Retail Yes/No # of Facilities Points Points Earned Pillars Touched Total Points Recycling Yes NY Distributor % of Purchases % of points earned Points Points Earned Pillars Touched Total Points 50% 60%

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19 Creation of a NYS product data base NYS distributors NYS product NYS manufactured Principal Headquarters Local state purchasing Led to identifying manufacturing of 100% NYS products.

20 Join the Conversation! TEXT Text with the keyword NACUFS2013 followed by your comment PHOTOS your photo TWEET Tweet using the hashtag #NACUFS2013

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