HS
8/29/13: Assess storefront energy use and estimate energy usage due to refrigerators,
lighting, oven and other appliance usage, etc. This would help me figure out where the
biggest cuts to our energy usage can be made. I am particularly interested in trying to make
our refrigerators more efficient, especially the one closest to the register that did not have a
door on it.
9/6/13: Waste tracking: Set up document for waste tracking on in-store computer. Send out
an email to volunteers to explain their responsibilities in helping track the storefront’s waste
stream, and write posters for all bins as reminders. Begin tracking recycling, trash and
compost waste. The goal is not to make significant reductions, because we already do that,
but to instead track it.
Also, e-mail vendors about making their packaging compostable.
9/13/13: By this date, will have though about workshop ideas, dates, etc. (Composting
Workshop: Contact the Compost Alliance and start trying to contact a farmer who obtains
compost from the Central Valley. Begin planning a game/ activity, venue (assuming the
storefront is too small?), advertising, etc. Plans for the workshop will be on-going for the
next month.This timeline can be adjusted depending on which date the workshop is
scheduled for. Compostable packaging: I would like all labels for in-store products to cite at
the bottom that the packaging is compostable. I would include it in the label template and
write a reminder in the food prep binder (maybe at the top of the sheets of labels). Using
compostable packaging is futile if our customers don’t know how to sort the container once
they’re done with their salad.)
9/27/13: Compostable packaging: All packaging for products made in-store and all plates/
cups for catered events should be compostable. All in-store products should be made using
compostable packaging and all catered events should also use compostable plates/ cups.
TBA: Composting Workshop: The goal would be to educate students new to Berkeley on
composting, since many students hail from regions and cities that do not provide a city-wide
composting program like Berkeley’s. Starting locally with what is immediately relevant to
students, I would explain what is compost and what makes products compostable. I’ll cover
the BSFC’s policy on compostable packaging and how to identify compostable packaging. I
would like to involve the University somehow, hopefully through the Compost Alliance in
order to hear about the University’s goals in reducing its waste stream. I would like to bring
in a local farmer who sources compost from the Central Valley site that Berkeley’s compost
is sent to. I’d like to hear about the effect of compost on crops, what products are most
compostable and why (what beneficial nutrients they provide). If having a farmer speak at
the workshop is infeasible, I would like someone from the Student Organic Garden to
present.
10/25/13: Bottle Return Policy: Begin tracking the effectiveness of the BSFC’s Bottle Return
Policy. How many bottles are returned every week? What is its reach: How many different
customers partake in it?
11/15/13: Energy Use: Have a plan for how to reduce the storefront’s energy use. Bottle
Return Policy: Put up signs as reminders of the store’s bottle return policy.
12/7/13: Bottle Return Policy: Depending on the effectiveness of the signage, increase
monetary incentive for Bottle Return Policy/ enact some other measure.
12/20/13: Energy Use: Have a door installed on the refrigerator or implement some other
energy-reduction plan. Begin assessing which of our products use the most packaging.
Begin contacting vendors to encourage them to use less packaging, especially local
vendors. Calculate the number of food miles travelled by our average product, and try to cut
down by 15%. I’m not sure if trying to accomplish this would really be within my jurisdiction,
but considering the BSFC is in a prime location for food, I think we should start stressing
food miles more in our purchasing policy. We should be able to find alternative products that
are still made locally and sustainably.
8/29/13: Assess storefront energy use and estimate energy usage due to refrigerators,
lighting, oven and other appliance usage, etc. This would help me figure out where the
biggest cuts to our energy usage can be made. I am particularly interested in trying to make
our refrigerators more efficient, especially the one closest to the register that did not have a
door on it.
9/6/13: Waste tracking: Set up document for waste tracking on in-store computer. Send out
an email to volunteers to explain their responsibilities in helping track the storefront’s waste
stream, and write posters for all bins as reminders. Begin tracking recycling, trash and
compost waste. The goal is not to make significant reductions, because we already do that,
but to instead track it.
Also, e-mail vendors about making their packaging compostable.
9/13/13: By this date, will have though about workshop ideas, dates, etc. (Composting
Workshop: Contact the Compost Alliance and start trying to contact a farmer who obtains
compost from the Central Valley. Begin planning a game/ activity, venue (assuming the
storefront is too small?), advertising, etc. Plans for the workshop will be on-going for the
next month.This timeline can be adjusted depending on which date the workshop is
scheduled for. Compostable packaging: I would like all labels for in-store products to cite at
the bottom that the packaging is compostable. I would include it in the label template and
write a reminder in the food prep binder (maybe at the top of the sheets of labels). Using
compostable packaging is futile if our customers don’t know how to sort the container once
they’re done with their salad.)
9/27/13: Compostable packaging: All packaging for products made in-store and all plates/
cups for catered events should be compostable. All in-store products should be made using
compostable packaging and all catered events should also use compostable plates/ cups.
TBA: Composting Workshop: The goal would be to educate students new to Berkeley on
composting, since many students hail from regions and cities that do not provide a city-wide
composting program like Berkeley’s. Starting locally with what is immediately relevant to
students, I would explain what is compost and what makes products compostable. I’ll cover
the BSFC’s policy on compostable packaging and how to identify compostable packaging. I
would like to involve the University somehow, hopefully through the Compost Alliance in
order to hear about the University’s goals in reducing its waste stream. I would like to bring
in a local farmer who sources compost from the Central Valley site that Berkeley’s compost
is sent to. I’d like to hear about the effect of compost on crops, what products are most
compostable and why (what beneficial nutrients they provide). If having a farmer speak at
the workshop is infeasible, I would like someone from the Student Organic Garden to
present.
10/25/13: Bottle Return Policy: Begin tracking the effectiveness of the BSFC’s Bottle Return
Policy. How many bottles are returned every week? What is its reach: How many different
customers partake in it?
11/15/13: Energy Use: Have a plan for how to reduce the storefront’s energy use. Bottle
Return Policy: Put up signs as reminders of the store’s bottle return policy.
12/7/13: Bottle Return Policy: Depending on the effectiveness of the signage, increase
monetary incentive for Bottle Return Policy/ enact some other measure.
12/20/13: Energy Use: Have a door installed on the refrigerator or implement some other
energy-reduction plan. Begin assessing which of our products use the most packaging.
Begin contacting vendors to encourage them to use less packaging, especially local
vendors. Calculate the number of food miles travelled by our average product, and try to cut
down by 15%. I’m not sure if trying to accomplish this would really be within my jurisdiction,
but considering the BSFC is in a prime location for food, I think we should start stressing
food miles more in our purchasing policy. We should be able to find alternative products that
are still made locally and sustainably.
Community Relations Intern- Anna Balassone
Goals:
- Business development: work closely to maintain a strong relationship with BSFC partners,
expand our partnership basis, outreach to different on-campus departments: Eat Well
Berkeley, The Hub, SOGA, The Local, vendors. List of partners on website.
- Publicity: ensure BSFC presence during CalSO, organize volunteers for CalSO shifts,
maintain publicity throughout Cal's Summer Sessions
- The Box: coordinate Monday produce delivery to the Tang Center, initiate surveys for The
Box, create a concise flyer, create a banner, expand The Box to more departments on
campus
- Extra personal goals: master the skill of cashiering, help organize back-room where
necessary (file cabinets, spices, etc)
Timeline:
- By 8/28: Print flyer for The Box. 50 copies.
- By 8/28: Make banner for The Box: logo, mission statement, address. will hear back from
Gwen regarding where to print.
- By 8/28: Contact partners for blurb & vendors for URL (for website and Facebook?)
- By 8/31: Attend Board Retreat and give CR spiel.
- By 9/10: Plan Community Relations exercise for first membership meeting on 9/18/13. 1.
Elevator Pitch. 2. Five points you have to KNOW! (RFC, history) 3. Encourage
members to talk about the BSFC and spread word-of-mouth advertising. 4.
Classroom Announcements sign-up sheet.
- By 9/30: Have advertising presence at Berkeley City College. Take flyers/coupons to
community table. Coupon requires saying they're from BCC. Call ahead of time to ask.
Check out relevant classes. E-mail publicity@foodcollective.org for flyers.
- By 9/30: Have advertising presence at Berkeley High School. Same thing as above
where possible. Contact PTA to ask about upcoming events that are related. Get into
bio/nutrition/APES/etc. Ask Emily about that stuff- where do people eat for lunch?
COUPONS
-
By 10/1: Create and distribute surveys for The Box
- By 11/1: Ensure continued BSFC presence on- and off-campus. Write summary of
internship for Publicity & Outreach Coords. Stay in touch regarding April CACS poster
session.
Real Food Advocacy Intern - Eve Li
Timeline key:
Event (E) – Food Day (FD) and Cooking Tips (CT) / Blog
Labeling System – Label
Educational Material in the Store – Edu
Relations with partner colleges – PC
Timeline:
Set up social media plan for Facebook, Twitter, Tumblr, Instragram 100-Days of Real Food,
updated weekly 8/26/2013
E–FD Contact various student groups for collaboration 8/30/2013: STEAM, SDA, SOGA,
Eat Well Berkeley, Bare Abundance, Student Environmental Resource Center (SERC),
Berkeley Organization for Animal Advocacy.
TGIF Intern Project Proposals, Timeline and Outreach proposal due and reviewed
8/30/2013
Gain access to spreadsheet to organize Real Food information of the store’s products
8/30/2013
E–FD Confirm with other student groups for place in collaborative flyer 9/16/2013
E–FD Finalize presentation information 9/29/2013: Food Day "workshop"
E–FD Organize Food Day event details, such as time, location and room
reservation 9/30/2013
E–FD Confirm other student groups’ event details and design the flyer 10/4/2013
E–FD Start distributing flyers 10/14/2013
E–FD Contact The Science of Wellness and The Daily Californian for publicity in
publications, ie articles written about the BSFC10/7/2013
E–FD Finalize presentation materials 10/14/2013
E–FD Food Day Event(s) (on actual day or during that week) + tabling 10/24/2013: pledges,
passive demo samples
TGIF First Intern Evaluation Period 10/31/2013
Label Complete Product Spreadsheet (and fill in new product information as they
come) 11/4/2013
Edu Design Real Food educational material to put in the store 11/8/2013: get in touch with
Justin, Jeff, and Sharon (Tech, Edu, Publicity)
Edu Complete educational material and put up for display 11/18/2013
Label Finish design Draft1 and send for possible revision 11/22/2013/TBD: Justin has been
working on labeling
Label Finalize and order labeling materials 11/29/2013/TBD
Label Revise and send in Draft2 for revision 12/6/2013/TBD
PC Contact & discuss collaborative event with other universities’ student groups 1/17/2014:
Real Food Challenge Organization, contact for connections with other schools
Label New labels printed 1/17/2014/TBD
TGIF Second Intern Evaluation Period 1/31/2014
100-day & 10-day (or 60-day) challenge on social media outlets: Complete all Real Food
Pledges, and organize with afterthoughts and other tips 2/7/2014
Label Complete labeling for all existing products 2/14/2014/tbd
Label Establish a “How to Label” guide for future labeling 2/21/2014/ybd
E–CT Sustainable Cooking Tip ideal event date (or during National Nutrition
Month) 3/7/2014: work with Events & Food Events Coord for workshops.
PC Possible collaborative event ?/2014: with CoFED, RFC
TGIF All Intern Projects Completed 3/31/2014
TGIF Final Evaluation Period (Final TGIF installment, all funds spent) 4/15/2014
TGIF TGIF Final Report Submitted 4/30/2014
FS
By August 15: Install Quickbooks on store computers, assess usability of current inventory system
August 19: Gwen will buy laptop. Julia will connect with Justin about using program on back computer.
By August September 15: Meet with Gwen, Adrian, Michelle and any relevant others to discuss progress
and findings, decide whether to make a complete switch to Quickbooks or continue to use some elements
of the current system
October 1: First project update due to TGIF
By October 15: Be proficient in use and management of Quickbooks and/or current inventory system
By Nov 15: Plan a short workshop for cashiers, board members (all members who are interested) on use
and management of the new system. I am open to two workshops if people would like.
Late Nov/Early Dec: Publicize and hold said workshop
December and January: Assess coupon distribution and use at the BSFC. Give a short presentation at a
membership meeting. (Questions to consider: how many of the coupons we distribute are used? How
often do people use manufacturer's coupons at the store? How often do people make use of the daily
discounts we give [i.e. for wearing blue and gold, for living in a co-op, etc]? What types of coupons are
most effective at bringing people in to the store?)
(Meet with TGIF coordinator in December/January)
February: Research using green office supplies for the management side of the BSFC (i.e. eco-friendly
paper, inks & pens/pencils, turning off the computer in the back to save energy)
March 3: Third project update due to TGIF
April 1: Project Poster Due
April: CACS summit, possible presentation
June 1: Final Report Due