2. We’re a six-state network of non-profit, public and private entities with a mission to strengthen our food system by increasing the amount of New England-grown and processed food served in our region’s schools, hospitals, colleges and other institutions. WHAT IS FINE?

3. VISION MORE VIABLE FARM & FOOD ENTERPRISES GOOD JOBS & A STRONG AGRICULTURAL ECONOMY A ROBUST REGIONAL SUPPLY CHAIN INFRASTRUCTURE CONSISTENT ACCESS TO AFFORDABLE, HEALTHY FOOD FOR ALL INSTITUTIONAL CONSUMERS GOALS ALL NEW ENGLAND INSTITUTIONS PREFERENTIALLY PURCHASE REGIONALLY- PRODUCED FOOD

4. CAMPUS FOOD SERVICE LANDSCAPE 73% of campuses in New England are operated under a contract with a food service company The primary companies that hold these contracts with campuses are: Sodexo, Chartwells, and Aramark 27% are self-operated State# Campuses with Food Service # Students Recent Survey Results – Aggregate Food Budgets (nearly 50% response rate) CT32183,610$73 million MA94481,043$113 million ME2567,970$23 million NH2471,539$46 million RI1183,067$16 million VT2138,268$22 million

5. UMaine System (seven universities): 30,000 students Six of seven universities under food service contract: 18,000 students # students on meal plans at campuses under contract: 2,766 Estimated annual value of food service contract: $12.5 million UMS is re-negotiating its multi-year food service contract in 2015/16

6. PARTNERS

7. THE OVERVIEW Campus# of StudentsCurrent Dining Operation Students Served by Meal Plan Estimated Value of Food Service UMaine Orono11,286Self-Op3,809Not Available UMaine Augusta4,664Aramark2,766$12.5 million per year is the estimated value of overall foodservice UMaine Farmington1,960Aramark UMaine Fort Kent1,327Aramark UMaine Machias810Aramark UMaine Presque Isle1,138Aramark University of Southern Maine 8,428Aramark TOTALS29,613 (18,327 w/o Orono)

8. OUR ASKS & THE RESULTS Regarding Process: A Decision-Making Rubric for Evaluating Proposals that Included Local Food, Sustainability, etc………….. Contract Length of 5 Years………………………………… Public Forum/Q&A for Vendors…………………………… Top Priorities for Inclusion in the RFP & Contract: 20% Local/Regional Food………………………………….. 20% Real Food (local, humane, fair, ecologically-sound) …. Creation of a Food Systems Working Group to Help Create Accountability for Contract……………………. Tracking & Metrics………………………………………….. Supply Chain Partnership & Development…………….

9. THE TIMELINE December 2014: Coalition Formed, Funding Granted, Informational Meeting Held Spring 2015: Coalition Develops Priorities & Recommendations for Contract RFP Coalition Solicits Stakeholder Feedback & Revisions UMaine System Students Put Out a Call to Action 1500 Signatories Producers Sign Letter of Support for Local Food 150+ Signatories Coalition Requests Endorsements to Recommendations 50 Endorsers May 2015: UMaine System Board of Trustees Updates Environmental & Safety Policy to include Local/Sustainable Foods Preference June 2015: Maine Food for UMaine System Coalition Submits Recommendations for RFP and New Contract

10. THE TIMELINE August 2015: RFP is Released by UMaine System, including commitment to 20% local November 2015: 3 Proposals Provided to UMaine System: Aramark, Sodexo, & Maine Farm & Sea Coop December 2015: Real Food Challenge Holds Student Teach-In in Orono Vendor Presentations to UMaine System RFP Committee January 2016: Announcement of Award July 2015: New Contract Starts

11. THE STORIES

12. THE SUCCESS

13. UMAINE SYSTEM LOCAL DEFINITION Any food produced or harvested by a producer or processor, including in Maine, within 175 miles of the University of Maine System's seven primary campuses. This definition applies to the following food product categories: produce (fruits and vegetables), dairy, eggs, poultry, meat, fish/seafood, baked goods/grains and grocery. Processed or prepared foods with at least 50% of their ingredients by weight qualifying as locally sourced food will be counted.

14. Collaboration Student Organizing Supply Chain Development & Analysis Building Resources to Help Others Influence RFPs and Contracts WHAT’S NEXT?

15. VIDEOS We look forward to sharing some great videos of farmers and students with you before long. Here is a quick glimpse.

16. CONTACT RILEY NEUGEBAUER Farm & Sea to Campus Coordinator Farm to Institution New England riley@farmtoinstitution.org 814-282-3039 AMANDA JACIR Northeast Regional Coordinator, Real Food Challenge rfcamandajacir@gmail.com 973-943-2390 VISIT US ONLINE AT WWW.FARMTOINSTITUTION.ORG MARLA O’BYRNE Senior Vice President, Maine Farmland Trust mobyrne@mainefarmlandtrust.org 207-505-5195 LAURA DORLE Campaign Organizer, Environment Maine laura@environmentmaine.org 207-253-1965