Menus of Change. Plant Forward: How to Make It Work in Your Operation. The Operator s Perspective. Breakout Session B5

Transcription

1 Menus of Change Breakout Session B5 Plant Forward: How to Make It Work in Your Operation The Operator s Perspective Presented by Shawn LaPean, Cal Dining-UC Berkeley

2 Shawn LaPean Cal Dining-UC Berkeley

3 Generational Shifts 1. Taste and Flavor Authentic regional/ethnic flavor Vegetarian/vegan flavor profile 2. Nutritional awareness Modeling the behavior 3. Environmental Sustainability Leaving the earth better than they found it

4 Goal Redesign the menu of an existing campus café into a model café California Focused Procurement Research and Development Center Momentum Keep it simple, transparent and traceable Focus on seasonal ingredients Education: a win-win-win Allow for adaptability Ensure financial success Opens August 2015

5 Inspired by our Food Day Extreme Local Dinner

6 Bay Area is the epicenter of delicious, healthy, and sustainable food Seasonal focus Grown, produced, harvested, milled within the confines of California boarders Some exceptions: Seafood pole & line caught in N. Pacific and MBASW Green Acme bread flour not from CA, but organic and locally made Local, sustainable, organic Value Incorporation of small growers Simplicity-to let ingredients shine

7 Berkeley Food Institute A Collaboration of The College of Natural Resources, the Goldman School of Public Policy, the Graduate School of Journalism, Berkeley Law, and the School of Public Health at UC Berkeley BFI creates and supports linkages between research, education, policy, practice, and social movements that pertain to the Institute s mission. Research Education Policy Practice/Community

8 Global Food Initiative

9 Sustainability Farmed fish Certified Organic agriculture Grass-fed Organic Food from a distance Our Ideal Plant-based diet Decrease meat, dairy Grass-fed beef Biodiverse diet Local, seasonal produce Pole/line caught Whole foods Using every part Urban farming Wild foods Healthy Tropical fruit Air-freighted or endangered fish Out of season produce Single serving portions Nutrient-dense food from other countries

10 Example Concept: The Flipped Plate Vegetarian options are a limited solution Less meat, better meat Plant-based ingredients shine Health + sustainability MEAT MAIN PLANT SIDE PLANT SIDE PLANT MAIN MEAT SIDE PLANT SIDE

11 Root to Leaves Ensure that all of the product is used Reduces waste, improves nutrition Introduces guests to unfamiliar ingredients Example menu item: Beet, goat cheese, and beet greens panini

12 Every Day Spiced roasted chicken House made lentil cumin croquette Grass-fed burger Mushroom burger Sandwiches: Dandelion green pesto chicken panini Breakfast sandwich with sautéed greens and local eggs House made classic hummus Brown rice & caramelized onion pilaf Balsamic garlic greens Seasonal/Special Seared ginger tuna steak (Fridays) Salads: Roasted butternut, pomegranate, baby kale (fall) Salads: Mint and basil kohlrabi slaw (spring) Sandwiches: Curried chicken salad with grapes and almonds (fall) Frittatas: Asparagus, goat cheese, and thyme (spring) Hummus: House made beet & lemon zest hummus Soup: Carrot ginger

13 Cost Sourcing Seasonality Labor Time/convenience Price Points Challenges

14 A Summary of Cal Dining Serve over 5 Million Guests Annually 4 Residential dining commons All you can eat Late night in 3 locations until 1am or 2am 11 Retail locations 7 Campus Restaurants 3 Residential Retail 3 Partners Cal Rec Sports Dept. of Letter and Arts College of Engineering Cal Catering Child Care Summer Conferences Cal Athletics Concessions Catering Training Tables

15 Cal Dining Accomplishments First Dining Hall to be Green Business Certified Trans Fat Free World of Healthy Flavors, CIA First Dining Program to receive Organic Certification Produce, Milk, Eggs, Tofu, Peanut Butter, more Sustainable Procurement Local, Humane, Ecological, Fair Trade 39>% Overall 57>% Dining Halls 21<% Animal Protein including Dairy Zero Waste by 2020 Antibiotic and Steroid free animal proteins Sugar Added Beverage reduction Student Food Security Small Growers

16 Advisor-Kristen Rasmussen Overview: Culinary nutritionist/dietitian with a penchant for food science, foraging, and a sincere belief that all food should taste good, even - nay, especially - the "healthy stuff". Faculty at UC Berkeley and Culinary Institute of America (Greystone) Consultant for Bon Appétit Management Company and Cal Dining, working on culinary and food sustainability programs. Co-founder of Berkeley Open Source Food, a non-profit working to increase consumption of edible wild plants. Manager of personal culinary blog and associated social media, Rooted Food. Past Visiting Researcher at the Nordic Food Lab in Copenhagen. Contributor to Edible East Bay and past contributor to Edible Phoenix.

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