1. U of I go with the grain!!

2. UIUC Sustainability Efforts Background: 2008 Signed American College and University Presidents Climate Commitment Baseline Inventory Completed Estimated total agricultural emissions at 1% of UIUC’s overall footprint No food included 2009 Illinois purchases 4-5% of food from in state Exporting $46B 2010 iCAP Released Illinois Climate Action Plan (iCAP): 1) Reduce directly related agricultural emissions by 50 percent by 2020 2) Exceed the State local food procurement standards by making more than 30 percent of food purchases from local sources (within 100 miles) by 2015

3. UIUC BASELINE FOODPRINT 1.) Determine the baseline foodprint for UIUC based on 2013 purchasing 2.) Determine the impact of transportation miles in our foodprint 3.) Estimate economic impact of a shift toward regional spending 4.) Develop food purchasing scenarios to identify ways campus can decrease its institutional foodprint, meet iCAP goals and support its local food system

4. Methods LCA FY13~2/3 purchases (5 largest vendors + sustainable student farm) CO 2 e/kg of food purchased and delivered (Cradle to Delivery) Expanded with multipliers to consider on site storage and preparation Constructed 1kg models, both simple and mixed Food Carbon Scope (FCS) Farm level energy and water Fertilizer Pesticides Irrigation Energy Transport Farm level waste management Processing level cooking Transportation (5 models) 1640km Standard Prairie Farms (PF) Central Illinois Produce (CIP Local) Sustainable Student Farm (SSF) South Pacific Packaging Used Industry Council for Research on Packaging and the Environment (INCPEN) values by food type (% of total footprint)

5. Measuring Economic Return Local Multiplier: 1.) the income to a business 2.) local spending by the business 3.) local spending by the local recipients of the round 2 spending 4.) and so on… Local Food Sector:LM2 Range (1<LM2<2):LM2 Average:Expenses: (Food/Total) Grocers1.48 – 1.721.655-70 % Restaurants and Food Service 1.67 – 1.881.7827-36% Distributors1.16 87% Manufacture and Processing 1.37 – 1.71.5433-37% Farms and Ranches1.75 – 1.931.840-34% All Local Food Economy1.16-1.931.550-70%

6. LCA Results

7. Results

9. PackagingDeliveredPrepared % Total Foodprint Average8.67%5.41% FY13MTE CO2e% Footprint Non Scaled UIUC Foodprint 9,549 ±319 1.8% Scaled UIUC Foodprint11,010 ±3682.1% GHG from Transportation440<0.1% GHG from Packaging9910.2% Total UIUC Inventory+Food512,800100.0%

10. SUMMARY RESULTS FY13MTE CO2e% Total UIUC Inventory (2013)501,78097.9% Non Food Ag Footprint (South Farms)7,4081.4% UIUC Foodprint (Delivered Food)11,010 ±3682.1% Total Ag Footprint (Delivered+Farms)18,4203.6% Food Service (Delivered and Prepared)16,7503.3% Total UIUC Inventory+Foodprint512,800100.0%

11. Local Multiplier (LM2) Scenario and Results LocalTransportTotalkg CO 2 e/kgLocally PurchasedLM2 DefinitionModelKilometersFood Purchased%$Multiplier$ Recirculated ACIP Local1200.020.18%27,361.131.63217,300.65 BPrairie Farms5910.064.45%666,320.251.632421,319.42 C1640 Standard 16400.1438.41%5,749,955.581.066757,621.45

12. Scenario results-Meat Reduction ScenarioGHG Reduction- MTEGHG Reduction- %DS Savings $ Replace 25% Beef w/ veg protein 6296.5%$140,000 Replace 50% beef with veg protein 1,26513.1%$273,000 Replace all meat and meat products w/ veg protein 4,51546.8%$1,405,965 Replace 1/5 of meat w/ veg protein 8108.4%$221,774 Replace 1/5 meat w/ veg protein (all from beef) 1,93020%$534,894

13. Scenario Results-Local Switch Scenario$ Diverted Locally $ Recirculated (LM2) PF MTEPF %CIP MTECIP % Local flour$18,699$30,4801.4.01%2.02% Local flour and baked goods $499,571$814,30112.7.11%19.1.17% Local oils$238,782$389,2158.6.08%12.9.12% Local flour, baked goods, and oils $738,354$1,203,51621.3.19%32.29% 100% local food supply (dairy already local) $13,509,361$22,695,7261811.64%2702.45%

14. Conclusions and Recommendations ConclusionRecommendation Meat, and especially beef compose a disproportionate amount of GHG/kg and can significantly reduce foodprint (See Meat Reduction Scenario results) UIUC should encourage reduction of meat/beef consumption through ‘Meatless Monday’ program or Vegetarian Meal Plans that can pass savings to student Local definitions including production and processing greatly increase the LM2 value (See LM2 results) UIUC should adopt local definition similar to UM Ann Arbor and insist on production, processing, and distribution all occur within this zone. Reducing transportation miles alone will have minor impact on GHG reduction, however can stimulate regional economy (See Local Switch Scenario results) Local purchasing should be pursued in order to benefit the regional economy. Over $22M could recirculate given a completely regional food system