Visit www.restaurant.org/show for more information about NRA Show 2008.

1. Lean, Green, and Clean: Environmental Practices in Collegiate Foodservice NRA Show 2008

3. Social Responsibility: the Business Case Shawn LaPean Director, Cal Dining University of California-Berkeley

14. Thank you!

15. Bowdoin College Brunswick, Maine

16. Sustainable Commitment

17. Student Involvement

18. Collaborative Effort

19. Positive Attitude

20. Sustainable Results

26. Heilman’s Green Design Features

27. The Intelli-Hood® System

39. GREEN PROGRAMMING No Tray for a Day- April 22

40. Sustainability & Food Purchasing Tagan Engel, YSFP Rafi Taherian, YUDS

46. Chemical fertilizers, Chemical herbicides or fungicides, Chemical pesticides, exclusively Organic pesticides, exclusively Large Agribusiness - monoculture farms, Poor labor practices Organically Grown IPM, Ecologically grown, Transitional Organic, Non chemical soil fertilization, Non chemical pest management, Crop diversity, Good labor practices, Family farms or cooperatives Natural promotion of soil and plant health BEST Large agribusiness and chemical farming AVOID

47. Human treatment of animal overall BEST Industrial feed-lot livestock facility AVOID Grain-fed livestock containing animal by-products, use of antibiotics, Use of Growth Hormones (rBST or rBGH) Confined, unsanitary living conditions, Cruel gestation and weaning practices Milk and cheese from animals that are raised naturally, grazing on pasture and are not fed with cereal grains, antibiotics or given growth hormones. Animals should not be raised in confinement. Ideally, pasture should be free from chemical sprays. Additional food should be organic

48. Human treatment of chickens overall BEST Large factory farm eggs AVOID Factory farmed eggs from birds raised in small cages or huge over-crowded barns. Conventional feed containing animal by-products, gmo grains and antibiotics to help them battle the illnesses brought on by their unsanitary living condition Birds raised on pasture, roaming, grazing and given all vegetarian feed, free of antibiotics and animal by-products. Not raised in confinement. They should not have their beaks clipped or have other inhumane practices forced upon them

49. Human treatment of chicken overall BEST Large factory farm chickens AVOID Factory farmed eggs from birds raised in small cages or huge over-crowded barns. Conventional feed containing animal by-products, gmo grains and antibiotics to help them battle the illnesses brought on by their unsanitary living condition Birds raised on pasture, roaming, grazing and given all vegetarian feed, free of antibiotics and animal by-products. Not raised in confinement. They should not have their beaks clipped or have other inhumane practices forced upon them

50. Human treatment of animals overall BEST Industrial feed lot livestock facilities AVOID Industrially raised livestock are reared in overcrowded inhumane conditions. They are raised on a grain based diet containing animal by-products, and hormones. This is not healthy for animals, the people consuming the meat or the environment. Livestock that are raised grazing on pasture and were not fed cereal grains, antibiotics or given growth hormones. Animal should not be raised in confinement. Pasture should be free from chemical spray and additional food should be organic.

51. Human treatment of animals overall BEST Industrial feed lot livestock facilities AVOID Pigs should be raised on pasture where they can root, roam and forage and not in cages or confined barns. They need deep hay for bedding inside. While they may eat some grain, organic feed is best and small grains such as barley, oats, rye and wheat should be a part of the feed, not just corn. Pregnant or nursing sow should not be kept in the cage Pigs raised in confined cages or over-crowded barns. Raised on concrete floors covered in feces with no hay for bedding. They are given a corn based feed containing animal by-products and antibiotics. The pregnant and nursing sows are kept in tiny cages without room to turn around and without hay for bedding

52. Use these guides for list of Sustainable fish and question your suppliers: Seafood Watch- Monterey Bay Aquarium, Marine Stewardship Council BEST Basic Issues: Overfishing, Habitat Damage, Bycatch caught unintentionally and discarded, unsustainable fish farms, Mercury content in fish. Problems with Fish Farms: Same as live stocks Some good choices: Tilapia, catfish and trout are often farmed inland in the U.S. Tilapia is also a plant eating fish, so it doesn’t depend on wild fish (which could be unsustainably harvested) for food, which makes it an even more sustainable choice. Farmed oysters, clams and mussels are a good choice because they don’t need supplemental feeding and can be farmed with out damaging the natural environment

53. Fair Trade certified, Organic, Shade grown coffee Coffee, Tea and Chocolate Historically these three industries have been heavily based on exploitative working conditions and drastically underpaid labor. Environmental impact: clear cutting of rainforests to make way for coffee growing and extensive air and water pollution from pesticide usage. There are many good choices in the market place for both certi­fied organic, certified fair trade and sustainably grown brands. While these items are usually far from local, they are often not items an institution wants to do without. Check with your existing distributors to see what they already carry, with natural food distributors for more options, or with local coffee roasters to see if they carry an organic or fair-trade line.

54. Dry Goods: Organic and local products, Organic products from large producers when necessary. More fresh and less processed BEST Historically these three industries have been heavily based on exploitative working conditions and drastically underpaid labor. Environmental impact: clear cutting of rainforests to make way for coffee growing and extensive air and water pollution from pesticide usage. There are many good choices in the market place for both certified organic, certified fair trade and sustainably grown brands. While these items are usually far from local, they are often not items an institution wants to do without. Check with your existing distributors to see what they already carry, with natural food distributors for more options, or with local coffee roasters to see if they carry an organic or fair-trade line.

55. Thank You! This guide was proposed by the Yale Sustainable Food Project and funded through a grant from S.A.R.E. Sustainable Agriculture Research and Education. The Guide was researched, written and designed by Tagan Engel at the Yale Sustainable Food Project and Yale University Dining Services. Should you wish a copy of the complete guide, please leave a business card.

56. Questions? Thank You!