| Mention a local and sustainable food program to most | | | | economize labor. If staffing levels were designed to |
| chefs and food service operators and you might see | | | | produce a menu loaded with lots of options, then a |
| a glazed look in their eyes. Or worse yet, they'll start | | | | reduction of those choices and a focus on the quality |
| to shake, stutter and break out in a cold sweat, | | | | not quantity of ingredients will allow balancing the |
| mumbling something about "costing too much", as | | | | workload. |
| they look for any way out of the conversation. In | | | | But be aware of the staff's skill levels. For too long, |
| my own experiences converting conventional food | | | | many so called "cooks" have become complacent in |
| programs into more sustainable models, I've not only | | | | their particular art. Those who had culinary skills in the |
| experienced these anxious symptoms myself - I've | | | | first place, may have forgotten or misplaced them |
| found a tonic to help cure them. | | | | with the advent of highly processed foods. In |
| Definition | | | | addition, over the last several decades there has |
| Sustainable food promotes environmental, economic, | | | | been an influx of lesser skilled labor in the food |
| social and nutritional well being. However in terms of | | | | service industry - it doesn't require a lot of talent to |
| exact models of a sustainable food program, | | | | open up boxes and cans and work an assembly line |
| whether in a school system, hospital, restaurant or | | | | kitchen. Teaching staff to properly handle all this new |
| university there are no two that are, nor should be, | | | | and wonderful food is critical. What good is an |
| alike. Locale; fiscal and physical limitations; staff size | | | | investment in better food, if the customer gets |
| and skill level; are just a few of the factors that | | | | served poorly prepared and presented food? |
| make this type of program hard to duplicate. | | | | Investment in restructuring and training of staff |
| However, when it comes to dollars and cents, every | | | | cannot be overlooked, less the ultimate result will end |
| establishment shares the same common | | | | in a lot of wasted of time and money. |
| denominators - food, labor, and other expenses. It's | | | | Other Costs |
| these realities that will ultimately be affected - up or | | | | Other costs like infrastructure, equipment, marketing |
| down, and can ensure a program's success. | | | | and consultative resources must be considered when |
| The Real Cost of Food | | | | addressing a more sustainable food program. But just |
| The difference of purchasing sustainably produced | | | | as in food and labor costs, these need not break the |
| food compared to that of conventional food is likely | | | | bank either. By systematically reviewing the entire |
| going to be higher. And it should be! For too long | | | | food chain, from purchasing, through service, one will |
| we've been paying a hidden cost for "cheap food" | | | | realize opportunities as well as limitations, ultimately |
| and that cost is starting to rear its ugly head in untold | | | | creating a menu that uses ingredients that will fit |
| environmental, health and small business tragedies. | | | | your business model. |
| Small to midsized farmers and producers deserve a | | | | And don't go it alone! Would a brain surgeon start his |
| fair price for their toils and we need to give it to | | | | practice without an education? Would you hire a chef |
| them. The good news is that there is a way to | | | | that has no experience in the kitchen? Then why |
| lessen the impact on our bottom line and support | | | | attempt a sustainable food program without tapping |
| these artisans at the same time. | | | | into the best resources? Look for organizations well |
| Many get confused about how much more this will | | | | connected in the agricultural field. Utilize the many |
| cost. Let's set some facts straight - The cost of | | | | Farm-to Chef and Farm-to-School programs that |
| food generally averages about one third of our total | | | | exist on a statewide and national level. Hire a |
| expenses, therefore any change to buying more | | | | resource to help get it right. One thing I hear most |
| sustainable foods will in reality only impact a portion | | | | often as I go around the food service world, is "Oh, |
| of our total budget. This, compounded by fact that | | | | we know how to do that ourselves. We don't need |
| there is little chance one will replace every single | | | | any help" Well if that's the case, why are there are |
| ingredient with a sustainable counterpart, means that | | | | so few truly sustainable food programs out there? |
| changes in food costs will be no more than a | | | | Ultimately, a sustainable food program might cost a |
| percentage of the percentage of your total | | | | bit more, but it will realize peripheral savings as well. |
| operating costs. | | | | I've seen kitchens eliminate disposable tableware and |
| The food service industry has created its own | | | | implement composting programs; then go on to save |
| monster. For years we've been reacting to customer | | | | money on trash removal and supply costs. I've |
| dissatisfaction by offering quantity rather than quality. | | | | witnessed increased employee health and morale due |
| We add more options, increase the size of the menu, | | | | to new ways of working and living, not to mention |
| the size of the food court, the size of everything - | | | | the increase in sales due to the public demand for |
| including portions! Well guess what? Customers are | | | | this. |
| often still unhappy. What's needed is to place more | | | | On the one hand, engaging in the process of |
| focus on fewer choices. And the results that can be | | | | prioritizing sustainability is not an easy undertaking. On |
| expected? Less waste, more attention to detail, | | | | the other, any conventional food service program |
| more resources for higher quality product. | | | | fortunate enough to be led by individuals who have |
| Labor Costs | | | | the courage and willingness to invest in |
| Just like food, labor expenses and the staffing levels | | | | knowledgeable resources, training and dedicated |
| required to produce sustainable food will fluctuate | | | | effort, will reap the abundant benefits of this new |
| with the extent of the program. Fresh, whole foods | | | | food movement. So wipe that sweaty brow, stop |
| require more "hand work" than processed food does. | | | | mumbling about costs and stand up to this |
| However what many don't stop to realize is that | | | | opportunity. There will ultimately be a very large |
| with some strategic menu planning, you can | | | | return for everyone, on such a modest investment. |