Intercollegiate

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At the minimum a **Complete Portfolio should include:**
 * Create a Portfolio of Schools.** //__Super Important! Please, if you can, pick a school to research.__// We want develop portfolio's of schools so that we can use what other's are doing to build our case. Below are a number of schools. Below the name of the school people who have contacted the school can be found. These people are the point people for the school and **any questions to a school should first be directed towards the point person**. The point person can give the contactee the green light, can find information for the contactee, and/or can put the contactee in touch with the right people at the school. Everyone is encouraged to be a point person. All of the portfolios below are incomplete.
 * Name of school in Heading 1
 * Location and type of school (private, public)
 * All Food Service Provider(s) and their role(s)
 * Contact info for Director of Dining Services
 * Contact info for Sustainability Director
 * Do they have housing or other non-food co-ops?
 * Whether the school has a student-run co-op or close.
 * Insurance
 * Does the school require insurance from suppliers?
 * How does the school handle insurance in general?
 * CSA
 * Does the school have a CSA?
 * How does it work?
 * What percent of the school's food is local/organic?
 * Everything unique about the school's food policy
 * Unique programs at the school that could be adopted to the co-op.
 * If they have a Co-op/Student-Run Cafe //__we want a copy of the memorandum between the school and the cafe/co-op__//.

Many of these colleges have student-run food co-operatives or close to it. Each is run as either a student or worker co-op. These co-ops date way back, with the University of Maryland Food Co-op starting back in 1975. At George Washington University students run the entire food service program. They call it ‘The Corp’ and it is the largest student-run corporation in the world. If you find another student-run co-op or business it would be great if you would add them. If people want to be a contact person for a school's co-op, please look at who is the contact person for the school in general and look at the sample letters.
 * __Student Run Campus Co-ops__**

Sample Letter for School Co-ops

=Brown University= = = =Evergreen State College= Craig Ward - Aramark - 360-867-6282

The Flaming Eggplant Cafe - Student-Run (Brendan Lind in contact with) See Link Website: http://academic.evergreen.edu/groups/flamingeggplant/ Email us: contact@theflamingeggplant.org Coordinators Julianne: julianne@theflamingeggplant.org Giselle: giselle@theflamingeggplant.org Yumteam Captains T-Claw: roundandpointy@gmail.com Dan: chaotepioneers@gmail.com Kate: remember1923@gmail.com Web Developer Oz: ozsager@gmail.com

=**Georgetown**= = = =**Hampshire College**= Cate Cook in Contact [|Hampshire 'Mixed Nuts' History] o Student-run, cooperatively managed food market o Web: http://www.hampshire.edu/cms/index.php?id=604 o Email: mixednuts@lists.hampshire.edu =Oberlin College= Food Service: Bon Appétit Management Company http://www.bamco.com/ Laura Gorrin in Contact http://osca.csr.oberlin.edu/ From the website: “OSCA is a student-owned and student-operated non-profit corporation that provides at-cost housing and dining services to hundreds of students at Oberlin. The corporation is entirely separate from Oberlin College, but all member-owners of OSCA are Oberlin students. Each of the 9 individual OSCA co-ops is responsible for its own day-to-day operations, and together they make up the umbrella organization of OSCA.” OSCA's financial manager: Iris.Hunt@oberlin.edu (Laura Gorrin in contact) Web: http://www.oberlin.edu/stuorg/gfc/index.html Liason: Victoria Werner Victoria.werner@oberlin.edu Good Food Co-op
 * The Corp
 * The largest student-run corporation in the world.
 * //Web//: http://thecorp.org/f_about.htm
 * Revenues over $4 Million.
 * Services: Book Co-op, Record Co-op, Furniture Co-op, Summer Storage, Typing Assistance, Advertising,
 * History: http://thecorp.org/f_about_history.htm
 * Completely independent of the University
 * Quote: Only in the Corp can someone rise from entry level to the corporate head of such a large company in just three years, all the while maintaining an exceptional standard of service.
 * Annual Report: http://thecorp.org/pdf/AnnualReport08.pdf
 * Vital Vittles: 08' - $2,226,645.09 Revenue.
 * Hoya Snaxa 08' - $473,610.74 Revenue.
 * Uncommon Grounds 08' - $438,611.09
 * More Uncommon Grounds 08' - $319,428
 * The Midnight Mug 08' - $518,312 Revenue.
 * Mixed Nuts Food Co-op**
 * Oberlin Student Cooperative Association**

=**Portland State**= Food For Thought Lauren Underwood in contact o Student-Run o Student-board and advisory board o Worker Co-op o Web: http://www.fftcafe.pdx.edu/about/news/ • Contact Sheet: http://www.fftcafe.org/about/contact o Email: info@fftcafe.org o Phone: Business #503-725-4736 Outreach #503-725-4738 Kitchen #503-725-2970 o Mailing: Food for Thought Café c/o SALP, SMSU 119 Portland State University Portland, OR 97207-0751 o Menu: See Appendix B o Contact Emily Stebbins of Western for more Information – stebbie@cc.wwu.edu =Suny Binghamtom University= Food Co-op Contact - Johan Jelsma • Cell Phone 5854558625 =**University of Bristish Columbia**= Food Co-op Sprouts http://www.ams.ubc.ca/clubs/nfc/ • How to contact us • By phone: 604.822.9124; by email: ubcsprouts@gmail.com =**University of California Davis**= – UC Davis Coffee House Entirely student run Nutritious and inexpensive food to over 7000 students daily. purchase from small, local businesses Web: http://www.daviscoop.com/mission_ends.htm o Email: director@davisfood.coop =**University of California San Diego**= – Food Co-op http://groundwork.ucsd.edu/coops.html • (858) 546-8339 • Bulk food purchases • Phone (ucsandiego) 534-2311. • http://checafe.ucsd.edu/ • non-hierarchical worker collective • student/community run • weekly meetings • Since 1980 o Fundamentally, the Co-ops are an educational experiment in non-hierarchical organization. All members of the UCSD community are invited to participate in this experiment. Membership in a Co-op provides students with a chance to experience a non-hierarchical work environment and collective decision-making. By being a member, students receive discounts at all Co-ops, an equal voice in making decisions in the evolution of their Co-op, and a role in defining the atmosphere of the Co-op. Membership in the co-ops is open to anyone who wishes to continually volunteer about two hours a week at any co-op o Goals =**University of California Santa Cruz**= (Alyson in contact) – Kresge Food Co-op; student run: 831-426-1506 [|Kresge contract with Santa Cruz] Hours: Weekdays 9 am - 7 pm Weekends Noon - 6 pm When the Kresige Co-op was first started by a group of students in the 1970's, it was located in a tent situated in a meadow. Today, the co-op is still student-run, but has secured a spot in a cafe on the University of California Santa Cruz's campus free of charge. The co-op functions as a completely separate entity from UCSC, yet students are still able to pay for purchases using UCSC's form of flex bucks. The co-op sells bulk-foods, drinks (coffee, tea, etc), bagels, natural beauty products and toiletries, and produce from the school's student-farm, as well as from farmers around the area. Most all of the Kresige Co-op's products are organic, and/or from relatively local suppliers. In the words of the co-op, "we use our buying power to reflect our ideals regarding ecological, social, and political issues. For this reason, we carry healthy, locally based, cruelty-free, organic products. We focus on products that are good for the Earth, the people who produce them, and the people who consume them." Kresege Co-op does not, however, function as a restaurant.
 * Check out their website for an awesome time line of the process that they went through to get a co-op on their campus: http://www.fftcafe.pdx.edu/about/
 * o Food Co-op**
 * o Che Café**
 * Develop an on campus alternative culture to corporate capitalism
 * Maintain student organization status with open membership
 * Maximize consensus decision-making as fundamental to cooperative organization
 * Provide alternative goods and services on a non-profit basis
 * Promote personal autonomy and initiative in each of our members
 * Provide experience in non-hierarchical business/community organization
 * Advocate the extension of student rights to the utmost of our ability
 * Alex (student worker/contact): 310-662-1511

o Operation – 20 yrs. • Student-Run – Worker Collective • The Core Collective is a twelve member group of owners and operators of the Kresge Food Coop. We are all full time students in addition to our work at the coop. Each member of the core is responsible for a different part of the running the coop and this responsibility changes hands on a quarterly basis. Each core member is also responsible for at least one, four hour shift per week and attendance is required for our weekly meetings where we establish policy and make decisions. • In return for a mere one hour per week working members receive a ten percent discount on groceries, priority when hiring new Core Collective members, often a working member potluck, and a sense of community with the Kresge Food Coop and other coops around campus. • Foods • Groceries, lunch, snacks, coffee, tea. o Special prices on bulk o Food from small farmers and on-campus organic garden o Phone: 831-426-1506 o Hours • Weekdays 9-7 • Weekends 12-6 o http://www2.ucsc.edu/kresge/commlife/food.shtml =**University of Minnesota (Morris)**= – Pomme de Terre Food Co-op =University of Maryland= Public, University of Maryland, College Park, MD 20742, USA Student Population: about 35,000, 10,000 of which are graduate students. Food Co-op Phone number: 301-314-8089 [|UM Food Co-op Web page] (not too informative) [|U of M Coop home page] [|History of U of M Co.Op] [|All info about U of M co.op] [|U of M Library Record of Co.Op] [|UM Dining Services Sustainability Plan] [|UM Office of Sustainability]

1. Who is your food service provider, and what role do they play on campus?  WE ARE A SELF OPERATED DEPARTMENT OF THE UNIVERSITY ALTHOUGH WE DO LEASE SPACES OUT TO MCDONALDS, PANDA EXPRESS, SALADWORKS AND A STUDENT RUN FOOD COLLECTIVE. BY STATE LAW WE ARE ALSO REQUIRED TO HAVE MARYLAND BLIND INDUSTRIES OPERATE OUR VENDING MACHINES 2. Does the school require insurance from suppliers? If so, how much?  YES A MINIMUM OF 2 MILLION DOLLARS IN LIABILITY AND 600 THOUSAND DOLLARS IN MOTOR VEHICLE INSURANCE. WE ALSO REQUIRE AN INDEMNIFICATION CLAUSE IN ALL CONTRACTS 3. How does the school handle insurance in general (any details)?  THE UNIVERSITY HAS TO BE INCLUDED AS AN "ALSO INSURED" IN ALL OF THE POLICIES 4. What percent of the school's food is local/organic? ABOUT 15% 5. How does the Dining Services operate in relation to the Maryland Food Co-op?  DINING SERVICES IS COMPLETELY SEPARATE FROM THE FOOD COOP WITH TWO EXCEPTIONS. FIRST WE ALLOW THE CO-OP TO ACCEPT THE TERRAPIN EXPRESS PLAN - THIS IS OUR ALL CAMPUS DEBIT CARD. SECOND, DURING THE RENOVATION OF THE STUDENT UNION ( HOME TO THE C0-0P AND OTHER DINING FACILITIES) DINING SERVICES COORDINATED THE DESIGN AND CONSTRUCTION IN RELATION TO ALL HEALTH DEPARTMENT REQUIREMENTS AND COORDINATED THE HEALTH DEPARTMENT REVIEWS AND OPENING INSPECTIONS 6. Do you know how the Food Co-op worked with Dining Service when they first started?  THAT WAS WAY BEFORE MY TIME - I THINK IT WAS IN THE EARLY 70'S- BUT MY UNDERSTANDING IS THAT THERE HAS NEVER BEEN ANY CONNECTION. =**University of Massachusetts**= Completely Student-Run o Started in 1975 o History – http://www.studentorg.umd.edu/ffc/archive/new1.html Greeno Sub Shop o Earth Foods Café • earthfds@stuaf.umass.edu - not totally a co-op. But close. http://www.umass.edu/rso/earth fds/staff o Director of Student Business: Rosemary Schmidt Email: roe@stuaf.umass.edu From Rosemary Schmidt ___How were food coops first established on your campus?__ _ I believe the apocryphal story is during the 70's when student were looking for opportunities for self expression and empowerment, an old luggage storage area in a residence hall was turned into a snack bar. Shortly after that a vegetarian cafe and bulk purchasing food market opened. ___What are the relationships between the food coops and the University?__ _ The 8 student businesses, 5 of them related to food, are a subsection of UMASS Student Affairs, Registered Student Organizations. While they are totally self funding, they are supervised and guided by the Center for Student Business (CSB), which is an agency of the Student Affairs. ___Are the coops incorporated outside the university or within?__ _ Within. ___Could we get a copy of the memorandum of understanding/contractual agreement between the food coops and the University?___Starting a Student Business at Amherst. The Student government Association has enabled the existence of student businesses. ___How is food purchased and regulated?___ Each of the businesses has a purchasing committee that works with vendors. At the CSB we review and sign off on the purchase orders. ___Is there a bidding process, if so, what kind?___ Only if the amounts are over $5000,and then the student businesses may fill out a request for a sole source provider. __Are the farmers and other food providers required to have insurance?__ _ I'm not sure. __If a food born illness results from eating at a co-op, who is ultimately liable and how does the university protect itself from__ __significant legal and financial impacts__?_ The university has liability insursance. However all students participating in food service are required to take Serv Safe certification and Environmental Health and Safety sign off on the opening and closing of the businesses every semester. ___Are your coops completely student run?___ Yes. The CSB only offers workshop, guidance and supervision. ___What is the management structure?___ Weekly All staff meetings for each of the businesses. __What do you think the strengths and weaknesses are of your food coop system?___ The strength is that the students self-fund their businesses to the tune of $750,000 and pay their own salaries, around $275,000; they learn life skills and business skills; they emerge from the program with community values and non-academic education that will last them for a long time. The weakness is that it is very difficult to start new student businesses in the current climate. =**University of New Hampsire** – Food Co-op= =**University of Oregon**= • //__Director of Dining Services - Tom Driscoll__// • Email: driscoll@uoregon.edu • 541-346-2666 • Scouting Report: May not respond, but knows everything. Best for insurance, not that nice. • //__Enviro Studies Grad. – Stacy Vynne__// Email: svynne@uoregon.edu • Did this, http://envs.uoregon.edu/downloads/UO_FoodSustainabilityReport_Spring_2008.pdf • Scouting Report: Knows a lot, maybe about insurance. • //__Sustainability Director – Steve Mital__// • Email: smital@uoregon.edu • Recycling Coordinator – Karyn Kaplan • Email: knowaste@uoregon.edu • Helpful and knows a lot about all aspects of sustainability.

__Dining Services__ Although The University of Oregon has no co-op or student run cafes, their dining service set up is progressive and one that we hope the Western Campus can embody eventually. The dining services are 'self operated, not contracted.' Without a contract, University of Oregon is not limeted to one main supplier, and they are able to source products from many different vendors in order to maintain a variety of local foods on campus. Univer __Insurance__ The University does require insurance from their suppliers. As a state institutionm they are also insured under the state of Oregon.


 * **[|U of O Dining Services Sustainability Plan]**
 * **[[file:UO Food Report (web).pdf]]**

=**University of Sydney**= Student-Run Cooperative =**University of Toronto**= Vegetarian Cafe =**University of Washington**= (Alyson in contact) Grahm Shirwood; Contract specialist for food and housing services; 206-685-9074

Parnaffus Cafe-Art Department/Student-Run Phone Number: 206-543-7033 Manager-Beth Parnaffus is a student-run cafe, located in the university's Art building. It has been in operation since around 1960, and is run as a non-profit entity, completely seperate from the University of Washington's dining services. The money they make goes into various art programs. Parnaffus sells espresso by 'Toney's', pasteries, premade sandwiches by 'Organic to Go', sushi, drinks, and other miscellaneous snacks.

Design Cafe-Architecture Department/student-run Manager: Alex; 206-795-0021 This Cafe is a similar set up the the Parnaffus Cafe. It is student-operated, seperate from the UW, and gives all of the money they make to their given department. Up until this point in time, The Design Cafe has chosen to not accept 'Huskey Cards' to pay for purchases, but are rethinking this decision and may start to accept them in the future. Either way, they will not be restricted by the university.

Dining (Retail & Residential): Storm Hodge, Assistant Director Lander Hall, L-16 Box 355611 Seattle, WA 98195-5611 206-685-4950 UWdining@u.washington.edu

=Warren Wilson College= Harvest Food Cooperative Community oriented and a dining service with real meals made rather than a café. o The Co-op Kitchen’s phone #828-771-4025 o Email: coop@warren-wilson.edu o Web: [|http://www.warren-wilson.edu/~coop/index.php] o Co-op Manager – Julia York, ext. 4012 or 828-771-4012 o Mail Havest Food Cooperative WWC 6238 PO Box 9000 Asheville, NC 28815 =Washington State University= (Alyson in contact) =**Westminster College**= Food Co-op =Whitman College= (Juliana in Contact) Private School Daily Market Cooperative formerly The Sweet Onion Co-Op To offer a wide range of local, organic and fair trade fruits and vegetables from over 50 local vendors as well as locally produced honey, applesauce and air freshener. There will also be meat, dairy, eggs and wine for sale. The Sweet Onion Co-Op had close ties to Whitman as it started as a student-run business project and was founded with a grant from the Associated Students of Whitman College (ASWC). The name was changed to “Daily Market Cooperative” to appeal to a wider clientele. =Yale University= • Purchasing Guidelines (See Appendix A) = = =University of California Berkeley= Cate in Contact with Alli Reed Berkeley Student Food Cooperative Web: [|Berkeley Food Coop] Wiki: [|Berkeley Student Food Coop Wiki Page] email: studentfoodcoop@gmail.com

Appendix A