NUFD 130

 Food Systems Framework  Careers in Food Systems  Concentration Curriculum  Questions and Answers  Relevant for other concentrations? Yes!

 Understand contemporary food system dynamics  Analyze problems with food system  Create solutions to build a more sustainable and socially just food system

Waste Consumption Production Distribution Processing Environment Politics Society/ Culture Economy

 You are all consumers and what you got in your bag represents the groceries you can afford to buy.  What do you have in your bag?  Take a piece of paper and answer the following questions:  How is this a representation of the way the contemporary food system works?  What are problems with this food system? Write anything that comes to mind!  What are solutions to these problems?

 How is this a representation of the way the contemporary food system works?  What are problems with this food system?  Some have much, others have nothing: 14% food insecure in the US  We produce enough food!  Are we growing the most nutritious food?  Are we distributing it equitably?  Are production methods environmental?  What are solutions to these problems?

Waste Consumption Production Distribution Processing Environment Politics Society/ Culture Economy

Waste Consumption Production Distribution Processing Environment Politics Society/ Culture Economy

 Food Service Management  Food Management is a general term for a number of career paths in food preparation and food service management  Food managers plan meals, control budgets and costs and are responsible for new product development and quality assurance.  Commercial food service operations are found in hotels, restaurants, catering venues and other businesses that exist to make a profit from the sales of food and beverage products.  Non commercial food operations are found in hospitals, schools, stadiums, parks and other businesses and industries that are not dependent of the sale of food and beverages to conduct their core business  Non-profits also!

 Food Service Director  Catering Manager  Dining Manager  Assistant Manager  Purchasing Manager  Inventory Control Manager

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22 OccupationVolume Food Supervisors3,334 Waiters/Waitresses2,083 Cooks, Restaurant1,557 Chefs and Head Cooks1,087 Combined Food Preparation and Serving Workers875 Food Managers917 Bakers36 Butchers and Meatcutters21 Food Batchmakers14 Food Roasters3 SOURCE | WANTED Analytics Hiring Demand Dashboard TM

23 Industries Ads Hotels165 Full-service restaurants111 Fast-food restaurants96 Catering90 Food retail56 Recreation facilities45 Hospitals22 Demand for Food Jobs by Industry (past 90 days) SOURCE | WANTED Analytics Hiring Demand Dashboard TM

 Contracted operations are outsourced, meaning the foodservice department is run by an outside, third-party foodservice management group. Top 5 Food Management Companies as of 2010: 2009 Sales  Compass GroupNorth America$ 9.1 bill.  Aramark 8.4 bill.  Sodexo 7.7 bill.  Delaware North 1.9 bill.  Centerplate 741 mill.

Sales $9.100 Bill. Contracts 8,686 SEGMENTS SERVED: B&I (37%), Education (22%), Healthcare (26%), Recreation (12%), Other (3%)

 Food Management Magazine  Society for Food Service Management  USAjobs.gov   List of Organizations and Associations  resources/food-service/food-service-associations-and- organizations resources/food-service/food-service-associations-and- organizations

 Students will gain a knowledge base to prepare them for careers in the food systems field, including:  food service and management  supply chain management and alternative distribution  farm-to-school  food policy  food education and outreach  food production and processing  retail and wholesale food sales  international development  community and non-profit organizations

 This program is designed to provide students with the skills and knowledge they will need to manage the challenges and to foster the creation of a sustainable and socially just food system locally and globally.  Understand and analyze food system problems, create solutions!  Combines practical and academic coursework and skills  Emphasizes problem-solving, team work, communication skills  Versatile with free electives: food business to non-profits  Opportunities to choose free electives based on interests and career goals  Advised by Dr. B, Murray and Feldman (but feel free to meet with anyone for advice!)

 Opportunities while a student;  Disney Internship  Study abroad at Bournemouth University  Spring trip to Provence, France

 NUFD 253 Quantity Food Purchasing and Production  NUFD 254 Foodservice Equipment and Facilities Design  NUFD 350 Quantity Food Applications  NUFD 353 Catering and Banquet Management  NUFD 392 Food Systems and Agro Business  NUFD 409 Internship  Required Elective (Choose 2 for 6 credits)  NUFD 110 International Cuisine  NUFD 387 Molecular Cuisine  HLTH405Concepts of the Sommelier  EAES 202 Introduction to Sustainability Science  MKTG 240 Introduction to Marketing  MGMT 231 Management Processes FREE ELECTIVES!!!!

 Service learning course  On campus with lab at City Green and Montclair Community Farms  Agroecology and social justice  Problems and opportunities for urban agriculture  Garden-based learning/teaching

 2-3 food systems students  Freshman or sophomore preferred  Spanish speaking a plus!  Background research and customer surveys at farmers’ markets  In Central/Northern Jersey in June  Opportunity to present research at academic conferences  Enthusiasm about sustainability and social justice required. 

“But urbanites are not the only ones turning away from the products created by big food companies. Eating habits are changing across the country and food companies are struggling to keep up. General Mills will drop all artificial colors and flavors from its cereals. Perdue, Tyson and Foster Farm have begun to limit the use of antibiotics in their chicken. Kraft declared it was dropping artificial dyes from its macaroni and cheese. Hershey’s will begin to move away from ingredients such as the emulsifier polyglycerol polyricinoleate to “simple and easy-to-understand ingredients” like “fresh milk from local farms, roasted California almonds, cocoa beans and sugar.””will droplimit the usedroppingbegin to move away

 A sustainable community food system is a collaborative network that integrates sustainable food production, processing, distribution, consumption and waste management in order to enhance the environmental, economic and social health of a particular place. Farmers, consumers and communities partner to create a more locally based, self- reliant food economy. One of the most important aspects of sustainable community food system projects is that they increase resident participation to achieve the following goals: A stable base of family farms that use sustainable production practices and emphasizes local inputs; Marketing and processing practices that create more direct links between farmers and consumers; Improved access by all community members to an adequate, affordable, nutritious diet; Food and agriculture-related businesses that create jobs and recirculate financial capital within the community; Improved living and working conditions for farm and food system labor; Creation of food and agriculture policies that promote local or sustainable food production, processing and consumption, and Adoption of dietary behaviors that reflect concern about individual, environmental and community health.

Questions?