Course: WVA 106 Local Food in Institutions

Reading Assignment

(1/2)
Beyond Green Cafeteria Sustainability Strategy

Outlined in this Cafeteria Sustainability Strategy, Beyond Green identifies areas where school institutional foodservice operations could become more sustainable within their operations while promoting health and the environment.  Students will read the five year holistic sustainability strategy for a school cafeteria.

The student will read this strategy to identify solutions that allow for reduced waste across a variety of systems to invest in sustainable food, processes and systems.  Objectives include kitchen inefficiencies, analysis of all systems from purchasing to waste management and energy use, implementation of zero waster, and scratch cooking strategies to greatly improve quality of food.

Goals after the sustainability strategy is executed, include:

- 90% of its food scratch cooked
- 25% of food organic
- 50% of food sourced locally
- 100% of meat and dairy products hormone and antibiotic free
- All food and beverages free of high fructose corn syrup
- One daily vegetarian or vegan entree

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for reduced waste across a variety of systems to invest in sustainable food, processes, and systems. Objectives include kitchen inefficiencies, analysis of all systems from purchasing to waste management and energy use, implementation of zero waste, and scratch cooking strategies to greatly improve quality of food.

Goals after the sustainability strategy is executed, include:

·         90% of its food scratch cooked

·         25% of food organic

·         50% of food sourced locally

·         100% of meat and dairy products hormone and antibiotic free

·         All food and beverages free of high fructose corn syrup

·         One daily vegetarian or vegan entrée

Click here to download and review
- Cafeteria Sustainability Strategy Unit 7.pdf (211.43 KB)