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Sustainable Food Procurement Initiative >

Rationale:

Agricultural production in the United States negatively impacts water, soil, air, wildlife, communities, and human health at an estimated cost of $5.7-16.9 billion per year , illustrating that consumers indeed pay for food well beyond the sticker price, but through utility bills and taxes, and in our declining environmental and personal health.

More than ever before, consumers are seeking out food service that they can feel good about buying and eating. The organic and natural foods market is hands-down one of the fastest growing segment in foodservice. According to the Hartman Group , this relatively new segment of foodservice is exhibiting 20% + annual growth rates that are projected to continue for some time. Consumers are increasingly wary of conventional options, and are placing significant value not only on the health and quality of what they consume, but the environmental impacts and animal welfare standards. This is noteworthy because the media and consumers are holding the entire food supply chain responsible for supplying foods that get at important underlying conditions. Signs that consumers are seeking out food products grown and raised to “responsible” standards are evident everywhere today, in the media and with more than 30% of US consumers seeking certified organic foods, despite the price tags.

Of the more than $750 billion dollars in food service expenditures each year in the United States, more than 50% is spent on commercial food service and, and not only is this segment growing, but it is expected to capture up to 100% of the incremental sales. At the same time, it is more competitive than ever. Two McKinsey & Co. Inc. reports examining foodservice industry trends from 2000 to 2005 and projecting trends to 2010, stress several key areas this industry must integrate to remain successful. Among them, the expansion and fitting of business concepts with emerging consumer trends, as well as the provision of extra benefits. These are two exciting opportunities for a strengthened relationship among sustainable food sources, procurement and distribution.

The SFPI will harness existing corporate and social awareness in private industry to address food issues initially, and seek to expand this awareness as well. We intend to catalyze partnerships between government, civic service,/non-profits, institutions and businesses to address and take action to source sustainably produced foods. In this way, we will assist these systems in re-energizing sustainable agriculture and act as an economic and social engine for sustaining rural (and all of our) communities