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2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r I n f ac t, we b eli eve so m uc h i n t hat co nnec t i o n, we p ar t nered wit h o ne o f U NH’s co lleges, p urc hase d t wo greenho uses, f i lled t hem wi t h co m p o st generated from c am p us fo o d waste and grow veget ab les year rou nd as par t o f a hands- o n c lassro o m . Pi c k ing t ho se veget ab les at t he p eak o f t heir f res hnes s and i nco r p o rat i ng t hem into a c lever ly t hem ed railroa d menu has m ade t hi s ret ail co ncep t a real wi nner i n g u es t sat isf ac t i o n, educ at io n and f i nanc i als. O ur m enu is f ull o f healt hy c ho ices t hat are rea l crowd p leaser s. To assist guest s we inco r p o rated no t only nut r it io nal f ac t s o n ever y i tem we ser ve, b ut als o a n eas y to under st and t hi rd- p ar t y nut r it io nal rat i ng sys tem ca lled Gui ding St ar s. Welcome to the UNH Dair y Bar. This unique retail concept offers the best in locally sourced produc ts, ser ved in a sustainable way in a historic 1895 ac tive train station. As a community restaurant, we believe strongly in the link age between farmer and consumer.

I t ’s hard no t to no t ice o ur ef fo r t s as guest s view s ignag e telli ng t hem o f o ur lo c al vendo r s, o ur c lo sed loop sust ai nab le p rac t i ces and o ur ef fo r t s o n wellnes s. The UNH D air y B ar has i t all: A histo r i c venue, a sust ainable menu and o h yes, delic io us ice c ream ! 2


Table of Contents

Retail S ales - Sin g le Co n cep t

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r

Ent r y For m 1

E s s ay 2 Tab l e of Conte nt s 3 M e n u an d M e al 4 - 9 Faci l i t y D e s i gn an d M e rch an di s i n g

10-12

M ar ke t i n g 1 3 - 2 1 N ut r i t i on an d We l l n e s s 2 2 - 2 5 O t h e r Con s i de rat i on s 2 6 - 3 4

3


Menu and Meal

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r

Th i s ta kea wa y menu is pr inted o n FSC Cer ti f i ed pap er made w i th 5 0 % s ug a r cane fib er s a n d 5 0 % rec yc l e d fib er s, i n c l ud i n g 3 0 % p ost consu mer f i b er, G reen - e Ce r tified (made en ti rel y w i th renewable en erg y) , G reen S eal Cer tified a n d a c i d f ree.

Th e m e nu wa s de ve lop ed by U NH Din in g Cu lin a r y St a ff, w ith m uch he lp from a tea m o f d ietet ic inter n s fro m t he UNH Co lleg e of L ife S cien ces a n d Agr ic u lt u re. A tea m of p rofesso rs from UNH An im a l a n d U NH Nu t r it io n a l S cience s s er ved a s consulta nt s to t h e p ro j ec t. Th e go a l wa s to c re ate a h eal thy, nut r itio us a n d d elicio u s m en u. 4


Menu and Meal

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r

SUSTAINABLE!

Soups

Compostable Containers & Cutlery

Locally made all natural Kettle Cuisine soups. Served with locally baked bread.

Here at the Dairy Bar, we are focused on healthy foods and sustainability.

DAILY SELECTION or VEGETARIAN FOUR-BEAN CHILI Cup $3.49 Bowl $4.49

CONDUCTOR’S SPECIAL

$6.49

Wholesome, local products.

Your choice of any two:

SALAD WRAP

Make any of the below salads made in a whole wheat wrap or spinach wrap for an additional 80

We’re doing all that we can

$5.79

some of the tastiest food and, of course - ice cream, in town!

A bed of mixed organic greens topped with a vegetarian 3 bean chili, Cabot cheese and pico de gallo.

$5.49

All-natural roast beef, blue cheese, tomatoes, cucumbers, red onion and housemade croutons with organic ranch dressing.

$4.49

Tomato, cucumber, onion, local feta cheese, olive tapenade and roasted peppers on a bed of fresh greens with organic balsamic dressing.

SIDE SALAD

$2.99

Fresh greens, tomatoes, cucumbers, red onions and house made croutons with choice of dressing.

expresseats.unh.edu

$5.49

Local apples, toasted pecans, tomatoes, bacon, cucumbers, red onion and blue cheese on a bed of fresh greens with choice of dressing.

GREEK ISLES SALAD

Located at the Durham Train Station

order ahead online at

WILDCAT HARVEST SALAD

CHICKEN BLT WRAP

Sandwiches

The outsi d e o f t h e D a i r y B a r m e nu.

www.unh.edu/dairy-bar

DAIRY BAR CLUB

LOCAL! Bagelry Bagels - Durham, NH Cabot Cheese - Montpelier, VT Thin ‘n Trim Deli Meat - Boston, MA Bee Rich Honey - Hudson, NH

$5.99

$5.59

Thin’n Trim turkey with Cabot cheddar, crispy bacon, fresh greens, ripe local tomatoes and mayonnaise on toasted wheat bread.

$5.19

TUNA CABOOSE

All-white, dolphin-safe albacore tuna salad with local tomatoes and Cabot cheddar on toasted wheat bread.

CHICKEN CABOOSE

$5.99

local tomatoes, crispy bacon and ranch dressing rolled in a wheat wrap.

SOUTHBOUND ROAST BEEF MELT

$5.99

GREEK ISLES CHICKEN

$5.59

HAM, APPLE AND CHEDDAR

$4.99

HUMMUS TROLLEY

$4.59

PEANUT BUTTER & WHATEVER

$3.49

CHOCO PB & B

$3.99

TOASTED CHEESE SANDWICH

$3.99

All-natural roast beef, Salsa Jack cheese, pico de gallo, chipotle mayo, tomatoes and fresh greens on toasted wheat bread.

All-natural roast beef, roasted red peppers, housemade boursin with fresh greens on toasted ciabatta bread.

All natural, hormone-free chicken, fresh greens, ripe local tomatoes, homemade olive tapenade and local feta cheese on toasted ciabatta bread. Thin ‘n Trim ham and Cabot cheddar cheese, sliced local apples and dijon mustard on toasted wheat bread. Hummus, cucumber, fresh greens, sliced red onion, Cabot cheddar, ripe local tomatoes on ciabatta bread.

$4.99

With jelly, honey, bananas, apples, whatever!

antibiotic-free chicken topped with ripe local tomatoes and Cabot cheddar on ciabatta bread.

ROASTED VEGETABLE & BOURSIN

$4.99

TRAIN STOP GRILLED CHEESE

$4.99

DEPOT BLT

$4.89

Roasted zucchini, summer squash, red peppers, onion and boursin cheese on toasted wheat bread.

CALL AHEAD ORDERING! Phone: (603) 862-1006

$5.99

ROAST BEEF BOURSIN

Energy Star rated equipment in our kitchen.

Add all-natural, hormone-free chicken to any salad for $1.99 more.

$6.19

and topped with local tomatoes and fresh mozzarella, all toasted on a ciabatta bread.

Sliced Thin’n Trim turkey with cheddar cheese,sliced tomatoes, fresh greens, roasted red peppers and housemade boursin on toasted ciabatta bread.

Compostable containers and cutlery.

Salads

ROAST BEEF & BLUE CHEESE SALAD

PESTO CHICKEN SANDWICH

TURKEY BOURSIN

1/2 Sandwich 1/2 Salad Cup of Soup

SOUTHWEST SALAD

Specialty Sandwiches

Energy Star Appliances

All-natural dark chocolate peanut butter with fresh sliced bananas on your choice of bread.

Plain/with tomatoes

Salsa Jack cheese and American cheese with pico de gallo and bacon on toasted wheat bread.

Bacon, fresh greens and ripe local tomatoes with mayonnaise on sliced whole wheat bread.

FRESH! Locally Baked Bread and Organic Salad Dressing Pete & Gerry’s Organic Cage-Free Eggs - Monroe, NH Organic Greens & Veggies (when in season and available) Local Apples (when in season and available)

Menu subject to change.

The inside of the Dairy Bar menu.

5


Menu and Meal

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire • U N H Dair y Ba r Open daily, the Dairy Bar features favorites like Gifford’s Famous ice cream made locally in nearby Maine, wholesome breakfast items and upscale sandwiches and local greens,all served in compostable packaging to limit the environmental impact.

Conductor ’s Special offered 6


Menu and Meal

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r

903262 Wildcat Harvest Salad *A

092385 Greek Isles Chicken Sandwich *A Nutrition Facts

Source : 1

Portion : 1 each

Amount Per Serving Calories 255 Calories from Fat 152 % Daily Value*

Last Revised : 04 Dec 08

Total Fat 16.9g Trans Fat 0g Cholesterol 26.2mg Sodium 567.6mg Total Carbohydrate 25.3g

2484 3381 7508 2153 9141 215028 0340 5322

LETTUCE, CLEANED GREEN TOMATO, 6X7 FCY 25# ONION, DICED 1/4" 2/5# CHEESE, FETA 2/9# PEPPER, RED ROASTED 12/ OLIVE TAPENADE BREAD, SRDGH CIABATTA CHICKEN BREAST, DB EAC

Amount 0.0312 0.0625 0.0312 0.0625 0.0312 1.0000 1.0000 1.0000

Unit

Vary

LB LB LB LB LB oz EACH EACH

Yes Yes Yes Yes Yes Yes Yes Yes

Portion : 1 each

Amount Per Serving Calories 291 Calories from Fat 79

Last Revised : 30 Jul 08

Total Fat 8.8g

Total Fat 13.4g

21%

Saturated Fat 7.2g

36%

9%

Trans Fat 0g Cholesterol 29mg

10%

Sodium 170.1mg Total Carbohydrate 7g

8%

* Percent Daily Values are based on a 2000 calorie diet.

* Percent Daily Values are based on a 2000 calorie diet.

INGREDIENTS: Organic Sourdough Ciabatta Bread (Brand - Abigail's Bakery of Weare, NH: organic unbleached white flour, stone ground whole wheat flour, soybean oil, cane juice, sea salt, yeast), Olive Tapenade *VG (Pickled Olives, Extra Virgin Olive Oil, Parsley, Garlic, Capers, Lemon Juice, Black Pepper), Feta Cheese, Fresh Tomatoes, Red Roasted Peppers, Onion, Green Leaf Lettuce ALLERGENS: Milk, Wheat, Soybeans

INGREDIENTS: Mesclun Gourmet Salad Mix, Bleu Cheese, Fresh Tomatoes, Red Onion, Cucumber, Pecans, Smoked Bacon ALLERGENS: Milk, Tree Nuts, Soybeans

1.0000 1.0000 1.0000 1.0000 1.0000 1.0000 1.0000 1.0000

Method of Preparation

NDB Info 1 011253 (100) 1 011529 (100) 1 011282 (100) 1 001019 (100) 1 011823 (100) 1 H00401 (100)

Item

Name MESCLUN, BACK RIVER LB NUT, PECAN HALVES 3/2# TOMATO, 6X7 FCY 25# BACON, SMK SGL SLCD FA CUCUMBER, SELECT ONION, SLICED RED 2/5# CHEESE, CRMBL BLEU 5# DRESSING,ORG RED WINE

Amount

Unit

Vary

0.1250 0.0312 0.0625 0.0156 0.0312 0.0312 0.0625 0.0625

LB LB LB LB LB LB LB LB

Yes Yes Yes Yes Yes Yes Yes Yes

Yield 1.0000 1.0000 1.0000 1.0000 1.0000 1.0000 1.0000 1.0000

Process 40 Toasted 06 Chop Coarse

Method of Preparation Precook the bacon in a 350-F Degree Convection Oven for 10 - 15 minutes. Until browned and crisp.

1. Place the chicken on the bottom of the roll.

1. Place greens in container. Top with diced tomatoes, chopped bacon, sliced cucumbers, sliced red onions, crumbled blue cheese, and toasted pecans.

2. Top with the lettuce, onions, tomatoes and feta cheese.

2.

Add red wine vinaigrette and croutons.

Serve.

10%

Trans Fat 0g Cholesterol 6.8mg

2% 6% 15%

Dietary Fiber 3.8g

* Percent Daily Values are based on a 2000 calorie diet. INGREDIENTS: Strawberry Yogurt, Blueberry Yogurt, Nonfat Vanilla Yogurt, Classic Granola (Brand - Grandy Oats of Brownfield, Maine: certified organic oats, honey, sunflower seeds, wheat germ, expeller pressed high oleic sunflower oil, sesame seeds, cashews, pumpkin seeds, coconut, wheat bran, walnuts, vanilla, sea salt), Blueberries, Strawberries ALLERGENS: Milk, Tree Nuts, Wheat

NDB Info 1 011251 (100) 1 012142 (100) 1 011529 (100) 1 010124 (100) 1 011205 (100) 1 011282 (100) 1 001004 (100)

15%

Sugars 32.5g Protein 11.2g

Ingredients 6416 5905 3381 6273 0428 7661 0485 8911

14%

Saturated Fat 2g

Sodium 132.8mg Total Carbohydrate 45.5g

2%

Sugars 2.8g Protein 5.1g

Process

% Daily Value*

13%

Sugars 6.3g Protein 5.1g

Yield

Serving Size 1 each

7%

Dietary Fiber 3.2g

31%

Ingredients Name

Source : 1

Amount Per Serving Calories 159 Calories from Fat 121

28%

24%

Dietary Fiber 7.9g

Nutrition Facts

Serving Size 1 each

% Daily Value*

Last Revised : 04 Dec 08

26%

Saturated Fat 5.6g

092394 Organic Yogurt & Fruit Parfait *V *A Nutrition Facts

Source : 1

Serving Size 1 each

Portion : 1 each

Item

UNH DAIRY BAR

UNH DAIRY BAR

UNH DAIRY BAR

Ingredients Item

Name

2804 6569 0705 2220 2516 1515 4008 4007

STRAWBERRY, FRESH BLUEBERRIES, MAINE 10# YOG, N/F VANILLA 6/32Z YOG, BLUEBERRY SS 5# YOG, HD STRAWBERRY SS GRANOLA, CLASSIC GRAND LID, CLEAR (CENTRAL) 1M/C CUP, CLEAR (CENTRAL) 1M/

Amount 0.0625 0.0625 0.1250 0.1250 0.1250 0.0625 1.0000 1.0000

Unit

Vary

LB LB LB LB LB LB EACH EACH

Yes Yes Yes Yes Yes Yes Yes Yes

Yield 1.0000 1.0000 1.0000 1.0000 1.0000 1.0000 1.0000 1.0000

Process

NDB Info

34 Sliced

1 009316 (94) 1 009050 (100) 1 001184 (100) 1 001120 (100) 1 001120 (100) 1 H00397 (100)

Method of Preparation 1. Slice the Strawberries and wash and dry the Blueberries.

3. Spread the tapenade on the top of the roll.

2. In this order, place the folowing ingredients into the containers: 3/4 ounce of strawberries, 3/4 ounce of blueberries, 1 ounce of blueberry yogurt, 2 ounces of vanilla yogurt, 1 ounce of strawberry yogurt, top with 1 ounce of granola and the remainder of fruit.

4. Put together and serve.

3. Seal with a lid and refrigerate.

Greek Isles Chicken Sandwich Production Sheet

Wildcat Harvest Salad Production Sheet

Organic Yogur t and Fruit Parfait Production Sheet

7


Menu and Meal

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire • U N H Dair y Ba r

Menu items are assembled with gloves to ensure food quality and safety.

Dairy Bar Temperature Log 8


Menu and Meal

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r

Food items are prepared by for the day by cutting, peeling, and dicing.

The TurboChef is used for toasting and heating.

Made to order sandwiches and salads are freshly assembled.

9


Facility Design and Merchandising 2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire • U N H Dair y Ba r

Two ice cream windows located in the front of the building allow guests to order and pick up outside, weather permitting.

Th e railroa d statio n in D u r h a m , New Ha m p sh ire ser ves th e Amtrak D owne a ster a nd is sit u ated west o f d owntown D ur h am on t he ca mpus o f t h e U n iversit y o f New Ha m p s h i re ( UNH) . The st atio n wa s o r igin a lly b u ilt in 1895 in Ly n n, Massachusetts and was moved to the present site in Durham w h en the B o sto n a nd M a in e R a ilro a d m oved it ’s t ra cks f ur th er fro m t he center o f ca m p u s. Th e exp a n d ed st at i o n in cl udes the Da ir y Ba r rest a u ra nt o ffer in g m a d e - to - o rd e r m en u items wit h a fo cu s o n lo c a l a n d su st a in a b le fo o d s.

Guests can enjoy the nicer weather on picnic benches adjacent to the train platform.

Indoor seating with a view of the tracks, allows guests a place to relax while waiting for the train. 10


Facility Design and Merchandising 2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r

An open cooler to the left of the order counter allows guests to choose freshly cut up fruit, yogurt, and a variety of healthy drinks.

Space below the counter is used to offer rotating local specialty items such Deep River chips and a take-out menu.

Additional indoor seating includes an updated space with a layout that respects the historic architecture of the building. 11


Facility Design and Merchandising 2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire • U N H Dair y Ba r

Vetrazzo counter tops, made from recycled glass, are used throughout and reflect the sustainable mission of the Dairy Bar.

A self-serve coffee area lets guest choose from a variety of local roasts and flavors from NH Java Tree Gourmet Coffees. Sweetener packets have been replaced with more sustainable jars.

Bottled beverages are located conveniently to the left of the open cooler so guests can select the beverage of their choice to accompany their order. 12


Marketing

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r

Poster promoting a new ice cream flavor at the Dairy Bar.

THANKS FOR YOUR DO

NATION!

From a historical passenger depot in the mid 1800’s to a sustainable restaurant in 2013 the Dairy Bar is the per fect example of the past and current times and displays marketing that is both traditional and contemporary. The original wooden sign was kept as a nod to the old UNH Dairy Bar. It was simply re-fitted with the new tagline, “Local-Sustainable-Fresh”. The old sign was also the inspiration for the Dairy Bar logo. Through advertising on the radio, print, and social media sites the Dairy Bar has embraced modern technology while staying true to it’s rich history.

In appreciation of your Durham Public New Lib support to the rar we present this coupon y Campaign one free large cone at the to receive UNH Dairy Bar. Expires March 9th, 201 2 One coupon per Must present coupon at timcustomer per visit. e of redemption.

Coupon for donations made to the Durham Public Library.

famous ice cream

Holiday postcard promotion. 13


Marketing

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire • U N H Dair y Ba r

Indoor menu boards and signage are printed in black and white on ar tist canvas, and then stretched over recycled plywood frames for a clean, updated look. They are also displayed on chalkboard.

The outdoor menu cases adjacent to the ice cream windows are trimmed in antique bronze to compliment the architecture of the old depot building. 14


Marketing

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r

Informational signage for the sorting station on recycling bottles and cans and disposing of compostables and other waste.

The Dairy Bar website was designed with elements taken right from the location for brand consistency. Information and functionality were designed with easy navigation to create a user friendly interface. 15


Marketing

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire • U N H Dair y Ba r

The Dairy Bar website local vendors page.

The Dairy Bar website menu page. 16


Marketing

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r

The Dairy Bar website sustainability page.

Yahoo! News Photo of the Day featuring a visit from President Barack Obama at the Dairy Bar. 17


Marketing

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire • U N H Dair y Ba r

Ar ticle in Obama Foodorama, a blog about White House food initiatives. 18


Marketing

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r

Guiding Stars Survey Summary & Preliminary Data Analysis Overall Data Notes Total Surveys Collected

Location

# Omitted*

Final # of Surveys

%Male/Female

Mean Age±SD

38/62 23.4±8.6 Union Court – Nov ‘11 249 12 237 25/75 21.7±5.4 Union Court – April ‘12 230 11 219 19/81 21.1±5.2 Union Court – Nov ‘12 209 2 207 27/73 31.4±14.6 Dairy Bar – Nov ‘12 209 13 196 27/73 24.2±9.9 Total 897 36 859 *Omitted participants with no reported age, gender, those < 18, and those that reported not obtaining food

Q1 – What influenced your food selections today?

Appearance Convenience

Social Media sites like Facebook and Foursquare are utilized for Marketing.

Union Court – Pre-Intervention

Union Court – Post-Intervention

Union Court – 1 Year Post-Intervention

Dairy Bar – Pre-Intervention

39%

46%

31%

6%

55%

46%

7%

15% *

50%

70% 46%

73%

5%

20% *

48%

43%

10%

44%

61%

60%

41%

71% *

46%

5%

NA NA

NA

59%

29% 42%

6%

NA

NA

6%

Guiding Stars

55%

Hunger

61% *

Nutrient content/health

38%

Posted nutr/calorie info Price Taste Locally grown/produced Organic Other factors •

13%

47%

NA

5%

64% 21% 10%

*Values indicate signi�icant difference from other survey timepoint at the Union Court.

Guiding Stars survey results and data analysis on the UNH Dairy Bar. 19


Marketing

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire • U N H Dair y Ba r Factors Foodfood Selections Prior History of a NUTR Course Q2 – Dothat you Influence think healthy choicesbyare easily identified? 90% 80%

80% 70% 70% 60% 60%

50% 50%

40%

30% 30%

Guiding Stars survey results and data analysis on the UNH Dairy Bar.

20% 20% 10% 10% 0% 0%

Always/most of time Sometimes 68% Rarely/never 63%

* 54% 47%

49%

45% 43% 40% 34%

56%

43%

21% 10%

Prior NUTR Course

No Prior NUTR Course 66%

39%

8%

8%

53%

18%

41%

10%

44%

79%

63%

March 21, 2013 55%

38%

6%

38%

8%

31%

3%

16%

Pre-Intervention Post-Intervention Post-Intervention Pre-Intervention UC UC 1 Yr - UC DB

* Signi�icantly different distribution of responses observed at the Union Court pre-intervention as compared to the post-intervention surveys (April 2012 and 1 year later in November 2012. Respondents with a prior history of taking a Nutrition course (for credit) were more likely to indicate the following factors in�luenced their food selection: nutrient content or health, posted nutrition or calorie information, price, local, and organic .

Q5 – How often does health and nutrition knowledge dictate food choices? (Dairy Bar – Nov 2012)

29%

3%

18%

All of the time

Most of the time

Some of the time

Almost none of the time

Ms. Rochelle L’Italien Registered Dietician, UNH Dining Service University of New Hampshire 75 Main Street Durham, NH 03824

Dear Ms. L’Italien,

Please let this letter serve as express written permission for NACUFS to use any applicable Guiding Stars Licensing Company logos, artwork, photos or other branding currently in use at any of the UNH Dining establishments. Should you or any contacts at NACUFS have questions or concerns, please do not hesitate to contact me. Thank you,

Sue Till Client Services Manager Guiding Stars Licensing Company 145 Pleasant Hill Road Scarborough, ME 04074

50%

Permissions letter from Guiding Stars for logo and branding use. 20


Marketing

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire â&#x20AC;˘ U N H Dair y Ba r 2012 NACUFS Customer Satisfaction Benchmarking Survey

Survey from NACUFS on customer satisfaction at the Dairy Bar

About This Report

The table below shows the names of the dining halls and retail establishments that your institution surveyed. Throughout the Executive Summary and Detailed Survey Results sections of this report, the dining halls and retail establishments are referred to by their corresponding number from this table. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

Dining Halls Holloway Commons Philbrook Hall Stillings Hall

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

Retail Establishments Union Court Zeke's Cafe Dairy Bar Albert's Cafe Philbrook Cafe Wildcatessen Gable's Cafe Store

2012 NACUFS Customer Satisfaction Benchmarking Survey

University of New Hampshire

By Retail Unit - Your Institution

NACUFS Regions: Continental Alberta, Colorado, Idaho, Manitoba, Minnesota, Montana, North Dakota, Saskatchewan, South Dakota, Utah, Wyoming

Food: Overall Taste Eye appeal Freshness Nutritional content Value Availability of posted menu items Variety of menu choices Variety of healthy menu choices Variety of vegetarian menu choices Service: Overall Speed of service Hours of operation Helpfulness of staff Friendliness of staff Cleanliness: Overall Cleanliness: Serving areas Cleanliness: Eating areas (tables, chairs, etc.) Location Layout of facility Appearance Availability of seating Comfort (seats, temperature, lighting, sound level, etc.) Environmentally friendly practices related to food Social/ethical practices related to food

Retail Unit # Retail Unit # Retail Unit # Retail Unit # Retail Unit # 4 1 2 3 5 Satisfaction Gap* Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction Gap 4.46 0.29 4.12 0.28 4.73 -0.08 4.00 0.57 4.26 0.44 4.49 0.23 4.00 0.43 4.65 0.19 4.06 0.44 4.17 0.60 4.34 -0.06 4.24 -0.02 4.68 -0.42 4.18 -0.32 4.13 0.04 4.31 0.40 4.06 0.48 4.78 0.01 3.94 0.70 4.03 0.71 4.26 0.20 3.76 0.74 4.65 -0.08 3.94 0.49 3.94 0.58 3.97 0.65 3.69 0.74 4.33 0.23 3.71 0.94 3.99 0.57 4.56 -0.06 4.47 -0.40 4.80 -0.11 4.41 0.00 4.27 -0.02 4.29 0.28 3.81 0.83 4.50 0.10 3.76 0.74 3.90 0.69 4.23 0.12 3.81 0.76 4.67 -0.10 3.82 0.59 3.85 0.66 4.07 -0.03 4.14 -0.07 4.46 -0.59 3.83 -0.56 3.99 -0.43 4.46 0.24 4.59 -0.19 4.76 0.05 4.47 0.03 4.52 0.04 4.54 0.12 4.53 -0.20 4.54 -0.06 4.53 0.26 4.47 0.18 3.89 0.75 4.71 -0.17 3.51 1.03 3.53 1.18 4.47 0.17 4.54 0.15 4.71 -0.37 4.59 -0.05 4.47 -0.04 4.52 -0.02 4.57 0.12 4.65 -0.29 4.68 -0.10 4.47 -0.18 4.54 -0.09 4.71 -0.03 4.76 -0.36 4.81 -0.04 4.63 0.07 4.29 0.43 4.63 0.09 4.71 -0.51 4.78 -0.04 4.53 0.05 4.39 0.36 4.54 0.18 4.44 -0.24 4.73 0.11 4.33 0.28 4.08 0.70 4.71 -0.12 4.75 -0.22 4.49 0.03 4.76 -0.12 4.74 -0.12 4.43 -0.02 4.29 -0.16 4.46 -0.43 4.41 -0.13 4.59 -0.31 4.62 -0.21 4.24 -0.30 4.72 -0.56 4.59 -0.37 4.60 -0.33 4.31 0.09 3.88 0.06 4.16 0.22 3.75 0.68 4.24 0.34 4.06 0.32 4.27 -0.04 4.53 -0.33 4.50 -0.14 4.40 0.09 4.30 0.05 4.19 0.03 4.70 -0.51 4.20 0.03 4.26 0.04 4.34 -0.09 4.06 0.14 4.54 -0.41 4.20 -0.05 4.29 -0.05

Food: Overall Taste Eye appeal Freshness Nutritional content Value Availability of posted menu items Variety of menu choices Variety of healthy menu choices Variety of vegetarian menu choices Service: Overall Speed of service Hours of operation Helpfulness of staff Friendliness of staff Cleanliness: Overall Cleanliness: Serving areas Cleanliness: Eating areas (tables, chairs, etc.) Location Layout of facility Appearance Availability of seating Comfort (seats, temperature, lighting, sound level, etc.) Environmentally friendly practices related to food Social/ethical practices related to food

Retail Unit # Retail Unit # Retail Unit # 8 6 7 Satisfaction Gap* Satisfaction Gap Satisfaction Gap 4.55 0.07 4.14 0.51 4.55 0.00 3.89 0.61 4.45 -0.62 3.95 -0.06 4.27 0.23 4.11 0.45 3.81 0.47 3.50 0.91 3.63 0.72 3.20 1.54 4.50 0.07 4.00 0.06 1.21 4.27 0.25 3.35 3.77 0.57 3.59 0.72 3.92 0.08 3.93 -0.36 4.39 0.30 4.33 0.12 4.26 0.43 4.40 0.13 4.68 0.05 4.50 0.03 4.45 0.07 4.50 -0.18 4.35 0.13 4.50 0.03 4.25 0.16 4.76 -0.16 4.29 0.03 4.39 0.00 4.10 0.08 4.58 -0.36 4.75 -0.07 4.48 -0.04 4.55 -0.38 4.58 -0.63 4.52 -0.34 4.79 -0.79 3.93 0.18 4.29 -0.73 4.10 0.08 4.39 -0.83 4.00 0.23 4.10 -0.21 4.07 0.05 4.11 -0.46

Mid-Atlantic Delaware, District of Columbia, Maryland, New Jersey, Pennsylvania, Virginia, West Virginia Midwest Illinois, Indiana, Iowa, Kansas, Michigan, Missouri, Nebraska, Ohio, Wisconsin Northeast Connecticut, Maine, Massachusetts, New Hampshire, New York, Rhode Island, Vermont, Nova Scotia, Ontario, Quebec Pacific

Alaska, Arizona, California, Hawaii, Nevada, Oregon, Washington, British Columbia, Australia, China, Fiji, Mexico, New Zealand

Southern Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, New Mexico, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Puerto Rico, Virgin Islands

Copyright Š 2013 The National Association of College & University Food Services. All rights reserved.

iv

Retail Unit # 9 Gap

Satisfaction

Retail Unit # 10 Satisfaction Gap

* Gap = Mean Importance minus Mean Satisfaction. 32

School #58: University of New Hampshire

21


Nutrition and Wellness

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire â&#x20AC;˘ U N H Dair y Ba r Nutrition and Guiding Stars information available on the UNH Dairy Bar Website

Th e Dair y Ba r boa sts foo d t h at is lo ca l, o f ten o rga n ic, a n d ser ved with a n eye towa rd n u t r it io n . Fo r in st a n ce, n at u ra l ch icken is fro m loca l so u rces wit h n o a d d ed so d iu m . Eg g s are cer t ified-huma ne, ca ge - free a n d o rga n ic; m o d est por tion sizes, no fr ied fo o d b u t lo t s o f sa la d s, co n d im e nts of fered on t he side, a n d h ea lt hy c h o ices like yo gu r t par f aits, fresh fruit cup s, a n d sliced a p p les ser ved wit h san dw iches. Ca mpus- grown fo o d s like sa la d green s, radis h es, a nd who le ca r ro t s a re a lso ser ved. Nu t r it io n f a c ts are availa ble a nd t he G u id in g St a rs n u t r it io n p ro gra m of fer s navig atio n for sm a r t ch o ices. 22


Nutrition and Wellness

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire â&#x20AC;˘ U N H Dair y Ba r

Informational brochure for Guiding Stars at the Dairy Bar.

23


Nutrition and Wellness

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire â&#x20AC;˘ U N H Dair y Ba r Pesto chicken sandwich with Garelick milk and Guiding Stars ratings.

Food allergy warning sign prominently displayed by the main menu at the front counter.

Guiding Stars information available on the UNH Website. 24


Nutrition and Wellness

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r Deep River Gluten-Free Potato Chips option.

UNH Dining Services

093258 Hummus Trolley Sandwich

________________________________________________________________________________

Source : 1

Nutrition Facts Serving Size 1 each

Portion : 1 each

Amount Per Serving Calories 316

Revised : 09 Jan 13, kyergeau

Calories from Fat 107 % Daily Value*

Total Fat 11.9g Saturated Fat 1.5g Trans Fat 0g Cholesterol 4mg Sodium 400.2mg Total Carbohydrate 38g Dietary Fiber 15.2g Sugars 5.3g Protein 8.9g

7% 1% 17% UNH Dining Services

61%

* Percent Daily Values are based on a 2000 calorie diet.

092383 Vegetarian 3 Bean Chili - Sm

________________________________________________________________________________

INGREDIENTS: Cedars Original Hummus (fresh steamed chickpeas, sunflower oil, olive oil, sesame tahini, water, sea salt, citric acid, roasted garlic, guar gum, cumin; certified gluten-free), Organic Whole Wheat Ciabatta Roll (whole wheat flour, unbleached white flour, cracked wheat, filtered water, honey, free range eggs, soybean oil, sea salt, raw sugar, yeast), Tomato, Cucumber, Red Onions, Green Crown Lettuce ALLERGENS: Eggs, Wheat, Soybeans

Source : 1

Nutrition Facts Serving Size 1 each

Portion : 1 each

Amount Per Serving Calories 190

Revised : 21 Mar 13, ritalien Ingredients_________________________________________________ Item

Name

9710 0338 7504 9545 8892 0428

HUMMUS, ORIG 2/5# BREAD, WW CIABATTA DZ (AB) LETTUCE, GRN CROWN (CS) TOM, LOOSE BACKYARD CS ONION, RED 25# CS CUCUMBER, SLCT

Amount 0.2240 1.0000 0.0312 0.0880 0.0390 0.0540

Unit

Vary

LB EACH LB LB LB LB

Yes Yes Yes Yes Yes Yes

Yield

Process

1.0000 1.0000 1.0000 1.0000 1.0000 1.0000

Calories from Fat 27 % Daily Value*

Total Fat 3g Saturated Fat 0.5g Trans Fat 0g Cholesterol 0mg Sodium 379.9mg Total Carbohydrate 31g Dietary Fiber 11g Sugars 10g Protein 9g

NDB Info

1 007957 (100) 1 H00400 (100) 1 005086 (100) 1 015334 (100) 1 007807 (100) 1 005070 (100)

2% 0% 16% 44%

* Percent Daily Values are based on a 2000 calorie diet.

Method of Preparation_______________________________________ 1. Spread 2 ounces of hummus on 1 slice of bread of customer choice.

Hummus Trolley sandwich vegetarian menu option.

INGREDIENTS: Kettle Cuisine Three Bean Chili (Tomatoes (tomatoes, salt, naturally derived citric acid), Onions, Pinto Beans, Red Chili Beans, Black Beans, Water, Sweet Corn, Green Peppers, Red Peppers, Diced Green Chilies (green chile peppers, water, salt, naturally derived citric acid), Yellow Peppers, Spices, Garlic, Cilantro, Corn Oil, Paprika, Sea Salt, Pepper Sauce - distilled vinegar, red pepper, salt; gluten-free, vegan, dairy-free)

2. Top that slice with 1 leaf lettuce, 1 slice tomato, onion, 2 slices cucumber, and shredded carrots. 3. Top sandwich with other piece of bread and serve to customer.

Ingredients_________________________________________________ Item

Name

6202

SOUP, VEGTAR CHILI THREE KET

Amount

Unit

Vary

0.5290

LB

Yes

Yield

Process

1.0000

NDB Info

1 H00578 (100)

Method of Preparation_______________________________________ 1 Place in steamer and heat for 20 minutes. Pan and serve.

Vegetarian chili vegan menu option.

Abigail’s Bakery Gluten-Free bread option. 25


Other Considerations

UNIVERSITY OF NEW HAMPSHIRE Dining Services Dairy Bar Forecast Workbook Due Jan 2013

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r

1ST PROJECTION

O ur goals wit h t he UN H D a ir y Ba r a re sim p le: Fin an cia lly it must min im a lly b e a b rea keven vent u re a f te r contributing heavily to the overall finances of the University. Custome r satisfa c tio n m u st b e d r iver o f o u r effo r t s with a NACUFS individua l catego r y sco res a b ove t h e No r t h eas t region a nd that of a ll p a r t icip a nt s. We m u st co nt in u a l l y m ainta in or improve ou r resu lt s. We will co nt in u a lly wo r k to im prove our impa c t on t h e enviro n m ent by b ein g a s s us taina ble a s possible, su p p o r t in g lo ca l p rovid ers wh i l e educating to mor row ’s fa r m ers o n green h o u se p ra c t ice s.

FUND 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS

ORG UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR

Account 594004 594006 594010 594016 7600CA

LDES STUDENT FEES Bus Affairs - Conference Revenue TRANSIENT/RETAIL CAT'S CACHE Internal Sales Total Revenue

1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS

UQDBAR 615F10 PAT EXEMPT UQDBAR 615PBN PAT BONUS UQDBAR 617BHO OS OVERTIME UQDBAR 617BHS OS SHIFT DIFFERENTIAL UQDBAR 617BLG OS LONGEVITY UQDBAR 617F10 OPERATING/SERVICE STAFF UQDBAR 61CPHX HOURLY LABOR UQDBAR 61KBAW Bonus Pool UQDBAR 61KBBN BONUS & RECRUITMENT UQDBAR 61SNSH STUDENT LABOR UQDBAR 61SNWS COLLEGE WORK STUDY UQDBAR 61U000 PLANNED VACANCIES UQDBAR 61U180 SALARY PROVISION POOL UQDBAR 65YB10 NS FRINGE BENEFITS UQDBAR 65YF10 FRINGE BENEFITS UQDBAR 65YP10 NS FRINGE BENEFITS Total Labor and Fringes

1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS 1AQHOS

UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQDBAR UQBRCM

710000 710100 710300 711100 711106 713000 714000 716000 716018 716027 716100 716115 717115 717200 71720A 717214 717216 718000 719100 719125 716120 71C100 760105 760151 760174

IN STATE TRAVEL OUT OF STATE TRAVEL CONFERENCE REGISTRATION FEES GENERAL OPERATING SUPPLIES Supplies - Uniforms PRINTING & COPYING Postage MAINTENANCE & REPAIRS Maintenance Agreements Maint & Repairs Vehicle Gas Oil EQUIPMENT RENTAL LINEN RENTAL FINL SERV -- CREDIT CARD FEES OTHER PROFESSIONAL FEES Custom Uniform Costs Other Prof gt 9999 Other Prof lt 9999 TELECOMMUNICATIONS MEMBERSHIPS LICENSING FEES Rentals- Property or Room ADVERTISING RCM - Facilities Assessment RCM - Contract Baseline RCM - Sales of Aux Service Realloc Total Other Expenses

1AQHOS 1AQHOS 1AQHOS 1AQHOS

UQDBAR UQDBAR UQDBAR UQDBAR

71B000 71B048 71B050 71B052

OTHER RESALE SUPPLY RESALE SMALL WARES RESALE FOOD RESALE Total Cost of Goods Sold

Actuals FY 12 $ 70,474 $ $ 411,914 $ 17,794 $ 4,344 $ 504,526 $

16,056

$ $ $ $ $ $ $ $ $

660 42 681 51,242 13,128 1,143 104 68,798 -

$ $ $ $

221 29,275 1,103 182,453

Adjusted Bud Var Actual to FY 13 Adj Bud $ 71,617 $ 1,143 $ $ 440,000 $ 28,086 $ 22,000 $ 4,206 $ 2,000 $ (2,344) $ 535,617 $ 31,091 $ $ $ $ $ $ $ $

16,512 400 38 650 54,426 17,300 -

$ $

66,500 -

$ $ $ $ $

959 91 31,275 1,453 189,604

$

33,232

$

$

125

$

$ $

4,918 1,046

$ $

$ $ $ $ $ $ $ $ $

2,553 9,525 688 1,100 330 3,371 350

$ $ $ $ $ $ $ $ $

$ $

975 187

$ $

$ $

65,165 123,565

$ $

$

2,570

$

$ $ $

8,420 210,436 221,426

$ $ $

Total Expenses

$

527,444

$

Net Profit (Loss)

$

(22,918) $

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

456 (260) (4) (31) 3,184 4,172 (1,143) (104) (2,298) 959 (130) 2,000 350 7,151

$ $ $ 36,000 $ $ 150 $ $ 7,000 $ 2,200 $ $ $ 2,800 $ 8,000 $ $ 750 $ 1,000 $ 500 $ 3,570 $ 150 $ 375 $ $ $ 13,116 $ $ 69,370 $ 144,981 $ $ $ 3,500 $ $ 5,000 $ 210,000 $ 218,500 $ $ 553,085 $ $ (17,468) $

2,768 25 2,082 1,154 247 (1,525) 62 (100) 170 199 150 25 (975) 12,929 4,205 21,416 930 (3,420) (436) (2,926) 25,641 5,450

-3.26%

YTD as of 12/31/2012 $ 29,929

Due 11/2012 $ 73,972

$ $ $ $

241,139 8,347 1,374 280,789

$ $ $ $

436,585 19,000 4,300 533,857

$

7,827

$

16,279

$ $ $ $ $

525 19 349 24,900 5,817

$ $ $

222 34,875 1,922

$ $ $ $ $ $ $ $ $

700 45 700 52,491 14,000 143 62,900 3,600

$ $ $ $

94 14,236 489 91,275

$ $ $ $ $

1,377 133 30,514 1,176 184,058

$ $ $ $ $

15,354 1,575 106 11 619

$ $ $ $ $ $ $

13 350 1,320 5,010 893 502 1,581

$

1,762

$ $ $ $

6,558 250 22,643 58,547

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

$

3,909

$

$ $ $

1,246 106,806 111,961

$ $ $

$

261,783

$

$

19,006

$

Var 1st Pro to Adj Bud $ 2,355 $ $ (3,415) $ (3,000) $ 2,300 $ (1,760) $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

(233) 300 7 50 (1,935) (3,300) 143 (3,600) 3,600 418 42 (761) (277) (5,546)

$ $ $ 36,000 $ 1,575 $ 150 $ $ 7,000 $ 2,200 $ 13 $ 350 $ 2,800 $ 10,000 $ 29 $ 750 $ 1,600 $ 500 $ 3,570 $ $ 350 $ $ $ 13,116 $ $ 68,842 $ 148,845 $ $ $ 9,200 $ $ 4,000 $ 209,000 $ 222,200 $ $ 555,103 $ $ (21,246) $

1,575 13 350 2,000 29 600 (150) (25) (528) 3,864 5,700 (1,000) (1,000) 3,700 2,018 (3,778)

-3.98%

FY 14 Budget

2ND PROJECTION

Due 01/2013 $ 73,476 $ $ $ $

449,033 16,442 4,000 542,951

$

16,511

$ $ $ $ $

600 45 700 53,337 12,000

$ $ $ $ $ $ $ $ $

250 66,039 3,500 134 30,384 1,008 184,508

$ $ $

33,000 1,575 150

$ $ $ $ $ $ $ $ $ $ $

5,000 13 350 2,800 10,000 900 750 1,600 500 3,570

$

350

$

13,116

$ $

70,064 143,738

$

9,200

$ $ $

3,000 209,886 222,086

$

550,332

$

Var 2nd Pro to Adj Bud $ 1,859 $ $ 9,033 $ (5,558) $ 2,000 $ 7,334 $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

(1) 200 7 50 (1,089) (5,300) 250 (461) 3,500 (959) 43 (891) (445) (5,096)

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

(3,000) 1,575 (2,000) (2,200) 13 350 2,000 900 600 (150) (25) 694 (1,243) 5,700 (2,000) (114) 3,586 (2,753)

(7,381) $ -1.36%

10,087

FY 14 Budget $ 68,349 $ $ $ $

460,000 21,000 4,500 553,849

$

14,447

$ $ $ $ $

600 50 750 55,394 15,000

$ $ $

250 67,000 3,000

$ $ $ $ $

1,048 139 30,837 1,260 189,775

$ $ $ $ $ $

33,000 2,000 200 25 5,000 2,000

$ $ $ $ $ $

350 2,900 10,000 900 750 2,000

$

3,677

$

350

$ $ $ $

13,509 250 74,162 151,073

Var tk Last Prkjectikn $ (5,127) $ $ 10,967 $ 4,558 $ 500 $ 10,898 $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

(2,064) 5 50 2,057 3,000 961 (500) 1,048 5 453 252 5,267

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

425 50 25 2,000 (13) 100 400 (500) 107 393 250 4,098 7,335

$

10,000

$ $ $

4,500 183,885 198,385

$ 800 $ $ 1,500 $ (26,001) $ (23,701)

$

539,233

$ (11,099)

$

14,616

$

21,997

2.64%

UNH Dairy Bar financial tracking workbook. Business Affairs FY 2013 1AQHOS Dining Forecast due Jan 2013 updated 2-14-2013.xlsx UQDBAR

26


Other Considerations

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire â&#x20AC;˘ U N H Dair y Ba r

Foursquare customer satisfaction feedback on Dairy Bar experiences.

Facebook posting on the Dairy Bar. 27


Other Considerations

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire â&#x20AC;˘ U N H Dair y Ba r

Sustainability sign on stretched canvas. In addition, the Dairy Bar has Energy Star rated appliances, composts and recycles 90% of waste, uses a solar powered compactor, bicycles and electric cars to get around campus, and reusable china and glass with stainless steel flatware for eat-in items.

75% of the food at the Dairy Bar is sourced locally from businesses like Grandy Oats from Brownfield, Maine.

100% organic cotton uniforms

28


Other Considerations

GREENS PROJECT

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire â&#x20AC;˘ U N H Dair y Ba r

â&#x20AC;˘ Working with COLSA researchers on making underutilized greenhouse space productive. Greens are great crop for such research. The research project will provide greens year round to the UNH Dairy Bar. Next step is to make this a permanent program after the research is done.

Easter Egg radish grown in the UNH high tunnels. Ar ticle from the University of New Hampshire media relations on sustainability at the Dairy Bar. 29


Other Considerations

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire â&#x20AC;˘ U N H Dair y Ba r

Hor ticultural Production Coordinator Jake Uretsky harvesting the crops, still thriving at the end of November.

A sample of locally grown carrots and greens for use at the Dairy Bar. Poster created for the Dairy Bar on incorporating fresh greens from the UNH greenhouse. 30


CT

Other Considerations

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire â&#x20AC;˘ U N H Dair y Ba r

UNH high tunnels provide fresh greens to the Dairy Bar.

A-frame sign outside the Dairy Bar with current greenhouse offerings.

Poster on the inside of the Dairy Bar with greenhouse items. 31


Other Considerations

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire • U N H Dair y Ba r

UNH Dairy Bar: get the green scoop! The UNH Dairy Bar has always been a Durham staple. Whether you’ve stopped in on a hot summer day for an always overflowing cone of delicious ice cream, or if you’ve enjoyed one of their super fast, super filling, and super cheap meals, anyone who has frequented the campus can probably tout a yummy memory of the little brick building on the railroad tracks. But when UNH Dining Services took over the Dairy Bar in 2008, they wanted to do something to shine a brighter light on the stalwart community landmark. Among other things, they chose to use sustainability as a key focus of how they built the framework for the new-and-improved campus eatery. So far the road to green has been nothing if not a team effort: Rick MacDonald, Assistant Director of University Hospitality Services, along with Director of Dining Jon Plodzik, and Director of Culinary Services Ralph Coughenour, have focused their efforts on the success of UNH Dining's Local Harvest Initiave, which brings local food into three studentdining halls and retail locations. As a result, the Dairy Bar now sources all of their chicken from Legacy Farms in Barrington, NH; gets their cage and hormone-free eggs from Pete and Gerry's in Monroe; their bagels from The Bagelry right in downtown Durham; their fair trade and organic coffee from NH Coffee Roasters in Dover; organic granola from Grandy Oats from Brownfield, Maine; Organic and natural yogurt from Stoneyfield Farms in Londonderry; gelato from Dorito Gelato in Brentwood, NH; and, last but not least, their famous ice cream comes from Blake's in Manchester. According to Rick MacDonald, this makes the UNH Dairy Bar one of the most local-intensive eateries anywhere in the state. "Seventy-five percent of our food comes from local sources and that is one of the chief ways that we’re lessening our carbon footprint,” says MacDonald. Another new focus of the Dairy Bar will be to work towards a zero waste stream. That means composting and recycling upwards of 90% of their waste. While all recyclables are fed into the proper pathways, the bountiful organic waste will now be diverted to Kingman Farm in Madbury, where in about 6 to 8 months it will be turned into a beautiful top soil amendment suitable for gardeners and farmers alike. All of the Dairy Bar’s to-go silverware and containers are made out of biodegradable plant-based materials which, unlike the standard, petroleum intensive alternative, can also be composted. They have also gone so far as to bring on a solar powered compacter for the organic waste, meaning fewer trips to Kingman Farm and, therefore, fewer carbon emissions.

Blossom

Green Report Card Score:

8.84 / 10.00

This business has taken substantial steps to fully offer sustainable goods or services and is practicing an impressive number of green business techniques. Blossoming partners are acting as trailblazers in sustainability for other Green Alliance partners and Seacoast businesses in general.

Ar ticle in the Por tsmouth Patch on sustainability at the Dairy Bar. The Por tsmouth Patch is a community-specific news and information platform dedicated to providing comprehensive and trusted local coverage for individual towns and communities.

The Dairy Bar also thinks about the little things: determined to lead by example, Jon Plodzik rides his bike to get around campus. And that’s when he’s not using an electric car, ready to go whenever the weather is uncooperative. "We've given out 8,000 mugs this year to encourage students to bring in their mug and to become a member of our mug club, which gives them 25 cents off", MacDonald says of yet another of the Dairy Bar’s green steps forward. They have taken to using Vetrazzo countertops, which are made with recycled glass, as well as incorporating organic cotton uniforms. The Dairy Bar has always been a tremendous asset for the Durham community. Now they’re taking their efforts to the next level, along the way showcasing their ability to be sustainable in an ever-growing variety of ways.

Ar ticle on the Dairy Bar as a green company in the Green Alliance. The Green Alliance is a Por tsmouth, New Hampshire-based green business union, raising the profile of green businesses through collaboration, consumer education and shared business strategies. 32


Other Considerations

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t Un i vers it y of New Ham p s h ire • U N H Dair y Ba r

Overall

GA

Score

Ranking

Greenness Indicator:

Business Name:

8.84

UNH Dairy Bar BLOSSOM

Score 0-3, *=NA

Evaluation Date:

Sprout 1-5

Bud 5-8

Bonus Pts

1/20/10

group %

overall %

that does

that does

not apply

not apply

0

0

overall % that does

not apply

not apply

0

0

Group Score out of 10

10.00

20 Do you recycle? How extensively? Is it easy and automatic? Have you instituted/encouraged/educated employees/customers on recycling?

3

21 Have you done a waste audit? Reduced your waste?

3

22 If you use packaging or offer food, are there cloth/paper/cornstarch alternatives to any plastics you are using? Do you sell a product that is packaged? Do you receive goo

3

23 Do you compost?

Group Score

3

24 Do you buy post consumer recycled paper? Do you recycle paper? Do you print your brochures/flyers/business materials on recycled paper? Do you use both sides of pape

out of 10

3

25 Do you recycle printer/toner cartridges?

3

26 Do you donate furniture/equipment instead of throwing it out? Try to obtain used or 2nd-hand office equipment, furnature or industry equipment?

0.03978 Green Products:

Waste:

group % that does

3

Blossom 8-10

Bonus Pts

Score 0-3, *=NA

Score 0-3, *=NA

Bonus Pts

7.95 Transportation/Travel:

group %

overall %

that does

that does

not apply

not apply

0

0

Group Score out of 10

8.93

2

1 Do you offer a green version of a good or service? What makes it green? What made you decide to green your business and/or product?

2

2 Do you offer it as a choice alongside other non-green products or is it all you offer?

2

27 Does your business involve transporting goods? Do you use fuel efficient vehicles? BioDiesel? If you contract out your deliveries have you encouraged that company to us

3

3 Do you educate the customer about what makes this choice sustainable; encourage it? How?

3

28 Have you sought out local distributers in an effort to reduce the travel time of your product? How high of a priority is sourcing local to your business?

3

4 Does the customer pay more for the “green” option?

3

29 Do you carpool whenever possible? Travel less, phone meetings whenever possible? Do you encourage employees to work at home if possible? Do you encourage employe

2

5 Is there a greener version of your product? If so, what prohibits you from offering it?

3

3

6 Are there greener options/products that you plan on offering in the future?

Score 0-3, *=NA

Bonus Pts

group %

overall %

that does

that does

not apply

not apply

0.10549

0.03978

Group Score

Score 0-3, *=NA

30 Do you have an anti-idling campaign at your facility? Do you have any sort of fuel awareness/transportation efficiency pgoram for employees/customers? Bonus Pts

out of 10

Community:

Energy Use:

8.44

3

group %

overall %

that does

that does

not apply

not apply

0

0

Group Score out of 10

8.97

31 Does your business give back or contribute to the community?

1

7 Have you conducted an energy audit? Identified areas of inefficiency? Taken corrective measures?

3

32 Do you check to see if your suppliers are environmentally responsible? Do you talk to other businesses/vendors/suppliers about the importance of sustainable business pr

3

8 Have you invested in energy efficient technology/equipment/appliances? Energy Star?

2

33 Are you a member of Seacoast Buy Local?

0

9 Are you using Bioheat or some other renewable source (wood)? 2 34 Do you encourage your staff to volunteer with local community projects/nonprofits? 10 If your business is in Maine or Massachusettes, are you using Green Electricity? If in Maine, are you participating in the Efficiency Maine Program? If in NH, have you contacted PSNH about their business efficiency programs? group % Score Bonus 11 Have you looked at water usage and taken steps toward efficiency and conservation? that does 0-3, *=NA Pts not apply 12 Do you offer bottled water at your office/store for employees and/or customers?

3

13 Do you shut-down/unplug equipment after hours on weekends or when not in use? Do you turn off all lights after hours or if not using a room? Educate employees to do the same?

3

14 Have you switched to CFL's? Dispose of CFLs properly? Use LED lighting? Motion sensors or Energy Misers for vending machines to reduce energy use?

1

15 Is your business lit-up at night? Is your sign lit up all night? Switch these to CFLs or LEDs?

* 3 3

3

16 What is your business carbon footprint? Have you tried to reduce your business’ CO2 emissions?

3

17 Do you use an renewable technology? Have you explored wind/solar/geothermal?

3

18 Do you encourage/educate employees & customers to use energy responsibility at home?

*

19 Is your building LEED certified? Have you considered LEED retrofitting? EPA energy challenge? Energy Star Certification?

3

Misc:

0

overall % that does not apply

0

Group Score out of 10

8.72

35 How does you business' sustainability efforts compare to the industry standard?

3

36 Do you use chemicals on your business lawn/plantings: to wash clothes/linens, for cleaning?

2

37 Are there aspects of your business which are toxic/hazardous? If so how do you mitigate them? What keeps you from offering/adopting safer products?

The Green Alliance Dairy Bar green rating.

33


Other Considerations

2 0 1 3 Loya l E. Hor ton Din in g Award s Conte s t U n i vers it y of New Ham p s h ire â&#x20AC;˘ U N H Dair y Ba r

34


NACUFS Loyal E. Horton Silver Winner UNH Dairy Bar