Secure Funding, Build Team and Evaluate Infrastructure

An institution must review its facilities and equipment to ensure that it can support the products and operations that are part of a values-based procurement program. “Facilities” refers to the environments and conditions for food delivery, storage, preparation, and service locations. “Equipment” refers to the appliances and tools that are used in food operations.

Food operations facilities are subject to applicable food safety laws and building codes.[8] An institution should consult its legal team and food operations leadership for specific details about the laws applicable to its operations. Infrastructure review and updated planning will require coordination with the institution’s facilities team and likely with executive leadership. This section outlines key consideration for infrastructure review and planning for values-based procurement.

Facilities

For safe and effective receiving, preparing, storing, and serving values-based foodproducts, institutions should work closely with their facilities and food operations teams to determine how to proceed with facilities updates.

There are several questions that an institution should consider when assessing their facilities before implementing values-based procurement:

Delivery

• Are there multiple delivery sites at an institution or one common delivery site for products?
• How are products delivered to storage or preparation sites?

Storage

• What kind of storage does the institution have in place (e.g., coolers, refrigerators, freezers, pantry)?
• What storage capacity is available?
• What kinds of items are regularly stored and for how long?
• Is the storage located at the same site as food preparation?

Preparation

• What food preparation spaces are currently in place?
• What kind of food preparation do culinary staff currently fulfill?
• To what extent is food prepared from scratch? What kinds of food are prepared this way?
• What safety features (ventilation, lighting, emergency exit(s), smoke alarm(s), fire extinguisher(s)) are in place in the food preparation space?
• Where are the handwashing stations?
• Where are the food washing stations?

Service

• Where is food served?
• What is the set up for displaying food?
• How is food kept warm or cold?
• Is any food prepared in the service location?

Disposal

• How is food waste disposed of during preparation and service?
• What disposal methods are offered for people after they eat?
• What disposal is offered for non-food waste?

Equipment

Values-based procurement can also require new equipment to help culinary staff effectively and efficiently prepare food, because this type of purchasing often involves purchasing more whole foods and preparing dishes from scratch more frequently.

“Equipment” can be split into two categories: appliances and tools.

For appliances, the institution should consider what is necessary and required for storing, handling, and preparing whole foods, meats, eggs, and dairy.

Appliances include:

• Refrigerators
• Coolers
• Freezers
• Hot/cold food stands
• Ranges
• Ovens
• Microwaves
• Large capacity food processors
• Blenders
• Industrial scales
• Vacuum sealers
• Dishwashers
• Food washing sinks

For tools, the institution should consider the variety of specialty items needed to prepare whole foods and facilitate cooking from scratch.

Tools include:

• Stove pans
• Oven trays
• Knives
• Cutting boards
• Measuring cups
• Vegetable peelers
• Serving utensils
• Dishware
• Storage containers

When reviewing equipment, the institution should closely consult with the culinary staff to determine what is needed to begin a values-based procurement program and what equipment may be acquired in the future. Equipment needs should be part of the budgeting for food operations and securing funding for a values-based procurement program.