OUR ASSESSMENT & IMPLEMENTATION STRATEGY
As end users, food service programs carry a tremendous responsibility for our whole food system — from agricultural production, packaging/processing, distribution, preparation, consumption and finally, to disposal.
The Sustainable Food Systems' approach for addressing systemic change within
an institutional food service program begins with your specific goals for integrating
sustainability practices into your system.
We offer a three-fold service.
Identification and Planning
We team with you and your staff to complete an evaluation of your entire
food system, not just food preparation. We identify opportunities for implementing
simple, sustainable changes based on your systems, processes, needs and
clientele. We focus on five distinct areas in order to ensure success as
Food & Products
Collective strategizing leads to the creation of a customized and achievable action plan based on your staffing, infrastructure, budget, internal support, geographic location, and local food suppliers in your area.
We implement your customized action plan through education, recipe and menu development, staff support, systems development and linkages with local food producers. We simultaneously direct the transition while mentoring a local champion that can continue the project's ongoing success.
Performance Analysis and Support
We assess the impact of organizational changes over time through consumer feedback, community impact, and financial performance. We then recommend ways to enhance your action plan to ensure continued sustainable growth.
For additional information on our work with educational programs and health care facilities, review our client list and case studies that describe our results.
Contact us with any questions at 203.294.9683 or by e-mail at [email protected].
"John Turenne has been a beacon for
vision and sensibility in sustainable
food purchasing. His experience and
contagious passion for linking
institutional ideals with sustainable
agricultural production have been
critical in helping us."
Philip Ackerman-Leist, Director
Green Mountain College Farm Food Project