1. Setting Goals & Tracking Local Foods March 25th, 2015

2. 2 Luther’s Goals Model sustainability in all college operations Increase purchase of local food in Dining Services Make sustainability a part of every student’s learning experience

3. 3 The Journey Local purchases over the years Until 2006: Just apples, honey & 4H Beef 2006-07: $18,000 (1%) 2007-08: $26,679 (4%) 2008-09: $162,340 (12%) 2009-10: $192,950 (14%) 2010-11: $371,041 (20%) 2011-12: $386,086 (23%) 2012-13: $486,707 (36%) 2013-14: $380,481 (21%)

4. 4 The Journey Continues Setting New Goals Distance Ideal % for local meat, produce & dairy Defining Local purchasing standards (livestock raising and quality controls) Processing standards (Fair Trade, Organic)

5. 5 Infrastructure Challenges Kitchens aren’t equipped to do scratch cooking. Lack of storage More whole, fresh foods = heavy food waste. Opportunities Invest in helpful tools Develop composting system

6. 6 Tracking Local Foods YTD TOTAL LY TOTAL variance #REF! Q1 variance to LY Q2 variance to LY Q1#REF! Q2#REF! JUNE JULY AUGUST SEPTEMBER OCTOBER NOVEMBER KEMPS 5GL Milk Homo 5GL Milk 2% 5GL Milk Skim 5GL Milk Choc 1% Cartons Skim Cartons Choc cartons Skim Pints Choc Pints 1 GL 2% Milk 1 GL Skim Milk Egg Nog 1/2 GL MONTHLY TOTALS: $ - LY variance $ - variance $ -

7. 7 QUESTIONS? Contact Information: Wayne Tudor, General Manager 563-387-1460 tudowa01@luther.edu Curtis Raddatz, Purchasing Specialist 563-387-1401 curtis.raddatz@sodexo.com