Tell Values-Based Procurement Stories

The Emory News Center routinely releases news articles detailing recent events, partnerships, and progress on the journey to achieving Emory’s sustainability goals. In one, Emory features the Office of Sustainability Initiatives and the Turner Environmental Law Clinic. Also detailed in the article are updates on Emory’s Oxford College Organic Farm and the ways in which Emory incorporates locally sourced produce in its dining programs.

Good Acre, a Minnesota-based food hub, celebrated a Fried Green Tomato Sandwich that would be a feature menu item at the 2023 Minnesota State Fair. Nearly half of the green tomatoes used to make the sandwiches for the fair were grown by local farmers and aggregated by the food hub to be sold to the food vendor making the sandwich at the fair.

Home of the NFL team the San Francisco 49ers, Levi’s Stadium announced the addition of over 25 new locally sourced food and beverage menu items in an article posted to the stadium’s website. The article listed all of the new menu items, and highlighted an increase in the beer and wine options sourced from local breweries and in-state wineries available for fans in the stadium.

Emory announced its commitment to values-based purchasing through its partnership with The Conservation Fund to purchase foods from next-generation farmers in their Farms Fund program. The press release highlights the goals and priorities of the partnership and include statements from the president and CEO of The Conservation Fund and Emory University’s Associate Vice President of Resilience, Sustainability, and Economic Inclusion.

In a post on its website, the Center for Good Food Purchasing announced a new collaborative with its partners Fullwell, Community Alliance with Family Farmers, and the Los Angeles Food Policy Council. The regional collaborative, called Good Food Purchasing California, was formed to coordinate and amplify the impact of good food purchasing initiatives in Los Angeles and the Bay Area.

Bon Appétit released a blog post in 2021 recognizing their vendor, Horse Listeners Orchard. The blog post tells the story of the founder of Horse Listeners Orchard and his path from corporate work to farming. Over the years, Horse Listeners Orchard grew to become a “beloved partner” to Bon Appétit and has sourced apples to institutions throughout New England.

A local news outlet article featured Big Y Grocery Stores and their vendor, the University of Massachusetts student farm. The news outlet interviewed University students and the supermarket manager, showcasing the positive impact the partnership has had on both the students and the community.

In a blog post on the Delta Professional website, a site that is tailored to provide news and resources to Delta travel professionals, Delta showcased their new food and beverage vendors, which included many small businesses, minority owned businesses, and women and LGBTQ+-led brands. The new partnerships were part of Delta’s efforts “to create a people-first and values-led onboard experience.”

Lumen Field, home of the NFL team the Seattle Seahawks, recently spotlighted many local restaurant partners serving concessions in the stadium, including 25 restaurants that were within 5 miles of the stadium.

In a blog post published in tandem with Farm to Institution New England, College of the Atlantic profiled a new art installation at one of its dining halls. The installation profiled seventeen individuals who contribute to the sustainable, healthy food served at the college. The goal of the art installation was to tell the story of the individuals within the college’s food system including community members, farmers, vendors, and dining hall staff.

The University of Notre Dame regularly releases blog posts featuring a sustainability spotlight. In November 2023, the spotlight highlighted the University’s Director of Supply Chain and Sustainability and the Sustainable Food & Kitchen Program Manager, who both work to ensure that campus dining sources products from local, regional, small businesses with sustainability in mind. Further, they work to share the stories of their sustainability initiatives with students, faculty, and staff to increase awareness.

In an article in their quarterly magazine, Bon Appétit celebrated 25 years of its Farm to Fork program, which focused on sourcing local food. The article highlights the history of the program and profiles important lessons learned along the way, such as the importance of incorporating region-specific considerations in selecting vendors.