Re-imagining the CUNY Food System
for Health, Equity and Sustainability
Nicholas Freudenberg
C i t y U n i v e rs i t y o f N e w Yo r k S c h o o l O f P u b l i c H e a l t h a n d H u n t e r C o l l e g e H e a l t hy C U N Y
October 21, 2014
Thanks to Sara Barton, MPH and Kim Libman, PhD, MPH for their research on CUNY food system and to
Patti Lamberson,MPH and Stephanie Kneeshaw Price, PhD, for their contributions to Healthy CUNY student
surveys
What is CUNY?
A Profile of CUNY’s Undergraduate Students in
2013
45% are first generation to attend college
42% speak a native language other than English
39% live in households that earn > $20,000 per
year
38% born outside United States mainland
30% work for pay more than 20 hours a week
27% are age 25 or older
15% are caring for their children
29% Latino, 26.8% Black, 25.6% White, 18.3%
Asian or Pacific Islander
In 2013, CUNY enrolled 260,000 degree students
and 240,000 continuing education students
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
The Health and Social Well-being of
CUNY Students
Surveys show CUNY undergraduates report in
last 12 months:
42% some level of food insecurity
42% some level of housing instability
37% are obese or overweight
19% symptoms of depression
17% no health insurance coverage
14% no regular source of health care
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
Overview of Unhealthy Behaviors of CUNY Undergrads
CUNY Student Food Behaviors
Food Behavior
Percent
Healthy behaviors
More then 3 portions fruits & vegetables a day
33
Purchased healthy food from campus vending machine in past
month
38
Purchased healthy food from campus cafeteria in past month
42
Less than 1 can soda a day
73
Unhealthy behaviors
More than 1 can soda a day on campus
18
More than 1 can soda a day
27
Purchased unhealthy food from cafeteria in past month
28
Purchased unhealthy food from vending machine in past month
58
Less than 2 portions fruits & vegetables a day
67
CUNY: The face of universities in
America’s future
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
Components of University Food Systems
1. Cafeteria food services --- facilities, food, labor, cooking, pricing , quality, revenues, sourcing
and procurement
2. Vending machines contracts – product mix, revenues, accessibility
3. Pouring rights contracts –revenues, promotion
4. Waste practices-- recycling, composting
5. Policies on food served at campus events
6. Information and education -- calorie labeling, nutrition courses
7. Food benefits for students -- SNAP enrollment, financial aid, food pantries
8. Governance—who decides what?
9. Campus fringe food-- What can students buy and eat within short distance from campus?
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
CUNY Food Service
Contractors
Estimated number of employees: 475 FT 171 PT Total 646
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
CUNY’s Pouring Right Contract with Pepsi
“the Board of Trustees of The City University of
New York authorize the University to choose a
beverage manufacturer to be the exclusive
provider of soft drinks, teas, waters, juices and
certain other beverages to the University (i.e.,
“pouring rights”), in exchange for the payment
of royalties and other valuable consideration to
the University and college related entities. At
the University’s option, such beverage
manufacturer also may be granted the right to
operate beverage vending machines at some or
all of the colleges and the Central Office, in
exchange for a commission on sales…”
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
More on CUNY and Pepsi Pouring Rights
In September 2013, CUNY signed $20.75 million
agreement that gives the Pepsi-Cola exclusive
rights to provide most carbonated and
noncarbonated drinks on campuses for next 10
years. After contract took effect, Pepsi
distributed first-year royalties of more than $1.38
million above the previous contracts that
individual colleges had signed with varying
vendors.
Future royalties will vary with sales. Colleges will
use revenue to enhance programs. In addition,
the CUNY Athletic Conference will receive
$300,000 over 10 years; previously, it did not
receive any income from “pouring rights.”
Another $200,000 over the life of the contract
will support CUNY-wide or campus-based
sustainability initiatives.
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
Food Served at Campus Events
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
The Campus Food Fringe
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
The City University of New York should
• Mandate that CUNY food vendors meet the New York City Agency Food Standards for healthier food for all
food sold and meals served on campus and campus vending machines.
• Subsidize “Quick & Healthy” daily lunch specials so that every student can find at least a few healthy and
affordable foods every day.
• Eliminate “pouring rights” contracts at CUNY that allow one beverage company to have a monopoly on
that campus in exchange for a payment to the college.
• Require CUNY cafeterias to post menu boards that list the calorie and fat content of the products they sell.
• Consider making selection of a food service vendor a CUNY-wide rather than a campus decision in order to
increase the University’s market influence for healthier more affordable cafeteria food.
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
Recommendation for improving the CUNY food system
Create a CUNY Food Council that serves an
advisory body on food issues for CUNY
Create central CUNY standards for campus
RFPs for prospective food vendors
Offer free, chilled water in all CUNY food service facilities
Implement a university-wide local procurement requirement
Reduce food waste through composting, food recovery and/or cooking oil recycling
Distribute savings in energy use for food system improvements
Require food service vendors to pay living wage and prepare career development plan for their
employees
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
Vision of a Transformed University Food System
Healthier food is easier to find and less expensive than unhealthy food
No university student experiences food insecurity
A large and growing portion of food served is regionally grown
University food procurement practices encourage regional sourcing and fair labor practices
Every graduate has essential knowledge about food, nutrition, cooking and food policy
University practices discourage waste and promote recycling, composting and sustainability
University food practices contribute to local and regional economic development
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH
For more information or to volunteer contact:
Healthy CUNY http://www.cuny.edu/about/resources/healthycuny.html or plambers@hunter.cuny.edu
New York City Food Policy Center info@nycfoodpolicy.org
Nick Freudenberg nfreuden@hunter.cuny.edu
CITY UNIVERSITY OF NEW YORK SCHOOL OF PUBLIC HEALTH