Sustainable Food Purchasing Policy

Using the “Guide to Developing a Sustainable Food Purchasing Policy” as a resource guide, create a sustainable food purchasing policy for an imaginary food service that is a self-op (non-contract foodservice management) small hospital or a small college.

Elements of your policy:
1. Description of your imaginary foodservice (FS): location, size, financial resources, customer base including some socio-demographic variables, etc. (10 pts)
2. Identify and describe the management, staff, constituents and stakeholders involved and invested in creating your sustainable food purchasing policy. Why is it important to have a consensus driven purchasing policy? (10 pts)
3. Establish a vision and a set of core values that are specific to your imaginary FS. Set some specific goals and target dates relating to your food purchasing policies. (25 pts)
4. Identify your supply chain and discuss some challenges you may face when using your vision & core values to purchase food. (10 pts)
5. Get granular and describe the specific purchasing guidelines you would put in place to assure that your purchasing aligns with your vision and values. What specific foods would you seek to purchase from your purveyors? See the Appendix Common food-related claims and certification for ideas. (25 pts)
6. Describe the metrics you will use to establish a baseline and monitor your progress towards meeting your goals. (10pts)
7. Describe how you will communicate your plan, and your progress towards your goals to staff, the community, your customers and on your website. (10 pts)
Idea Resources:
http://www.ikea.com/us/en/catalog/categories/departments/food/#sustainability

http://www.thecheesecakefactory.com/corporate-social-responsibility/sustainability

http://sweetgreen.com/our-story/

http://www.bamco.com/sourcing/

http://www.dining.harvard.edu/about-huds/sustainability

http://green.harvard.edu/topics/food

https://www.uvmhealth.org/medcenter/Pages/Departments-and-Programs/Dining-Services.aspx

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