For the Parks 2

1 CASE STUDIES OF SUSTAINABLE FOOD IN AMERICA’S MOST TREASURED PLACES FOOD FOR THE PARKS 2 CONTENTS INTRODUCTION 1 FOOD FIT FOR PARKS 3 Four Case Studies of Sustainable Food Programs in Parks 4 The Food and Beverage Concession Proposal Process 5 California State Parks Concessions 7 Methodology 7 CASE STUDIES 9 Muir Woods Café: Marin, California 10 Asilomar State Beach Crocker Dining Hall: Pacific Grove, California 13 Yellowstone Lodges: Northwest Wyoming & Southwest Montana 15 Mt. Rushmore Carvers Café: Black Hills, South Dakota 18 Other Notable Park Sustainable Food Activities 20 CONCLUSION 23 APPENDICES Appendix A: Produce Sourcing Guidelines 25 Appendix B: Selection Criteria in NPS Prospectuses 26 Appendix C: Sustainable Food Language in 27 Muir Woods Café Prospectus (2008) Appendix D: Asilomar State Beach & Conference Grounds RFP (2008) 31 Appendix E: Sustainable Food Practices: Definitions and Impacts 32 Appendix F: List of Contributors to This Report 33 Appendix G: Resources and Links 34 ABOUT US 36 ACKNOWLEDGMENTS 36 1 INTRODUCTION All park systems, from our nation’s largest down to n Increase procurement of Fair Trade certified food small local parks and places for recreation, have an and beverages; and opportunity to lead a shift to more sustainable food. n Reduce energy and water use and waste related to Environmental preservation is embedded in the mis- food preparation and consumption. sion of all park systems, and the health our nation is directly related to health of our food. A number of parks and concessioners have begun to prioritize sales of sustainable food that has reduced Park systems have an opportunity to serve as powerful impact on the environment and created healthier symbolic and economic drivers of the national move- food choices. Sourcing even a portion of park food ment toward healthier and more sustainably produced and beverages from sustainable producers would food. Although “sustainability” and “sustainable drive millions of dollars into organic production, food” do not have broadly accepted definitions,1 this small businesses, and local economies. This would report examines and describes efforts to: have a dramatic impact on the natural environment n Integrate healthy menu items (as “healthy” was and provide healthy food options for visitors. defined or understood for the operation); The Institute at the Golden Gate’s Food for the Parks n Increase local sourcing (as the term “local” was initiative aims to help expand the availability of nutri- defined for the operation); tious, local, organic, and fresh food in parks nation- n Increase procurement of food produced using wide by drawing connections between sustainable environmentally friendly and humane methods, food service and park values, and by fostering collab- including: oration and potential partnerships. To start a dialogue on the state of food in parks, this case study report n Grass-fed beef represents a first step in connecting the work that n Free-range and USDA organic labeled many parks and concessioners have done indepen- meat and poultry dently. The author acknowledges many concessioners n USDA-certified organic produce, grains, not included in this report are doing innovative and proteins, dairy, etc. commendable work in sustainable food. The Institute n Shade-grown coffee welcomes an opportunity to connect with other parks n Seafood listed on the Seafood Watch or and concessioners whose work aligns with the goals Marine Stewardship Council green list;2 of the Food for the Parks initiative. 1 See Appendix E for more information about the environmental benefits of sustainable food practices referenced in this report. This report highlights four concessions, which 2 Seafood Watch maintains a guide to “sustainable seafood” in different represent varied geographies and types of parks, regions. 2 FOOD FOR THE PARKS contract sizes, types of food service, and site-specific available to the particular company, park, and region challenges. It provides information about existing to integrate measures that made the most sense for its programs and platforms for scaling them to new operations. Parks have an opportunity to protect the park units. This report is not an exhaustive best health of the environment through food concessions, practices guide, nor does it inventory all sustainable and the Institute hopes to foster collaborative efforts food concessions in parks. Each case used resources to seize this opportunity. 3 FOOD FIT for PARKS The National Park Service attracts about 286 million visitors each year. This demonstrates the enormous “SCENERY IS HOLLOW reach of just one park sector. ENJOYMENT TO A (VISITOR) WHO SETS OUT IN THE Publicly protected lands provide visitors with a con- nection to places and their natural environment, MORNING AFTER AN history, and culture. But often, the quality and type of INDIGESTIBLE BREAKFAST...” food served does not contribute to a park’s environmental mission or unique sense of place. — Stephen T. Mather, First Director of the National Park Service There is an increasing trend for parks to offer environmentally friendly, high-quality food that is integrated into the visitor experience in ways that n In the Northeast and Midwest regions of the support the individual park’s particular missions and NPS, some parks are reintroducing agricultural surroundings. Several parks and concessioners have production, using sustainable farming methods reduced impact on the environment and created and educating visitors about the park’s farming healthier food choices by priorizing sales of sustain- history. able food. For example: n In the Southeast region of the NPS, parks with plentiful access to local food sources are working n In the Pacific West, the National Park Service to provide healthier menu options. (NPS) awards points to food concession proposals that meet groundbreaking guidelines for nutritious, n In Alaska, NPS concessioners source locally when locally sourced, and organically produced food. possible and grow herbs on site. n In Southern California, a state park is working When parks take steps to purchase more sustainable with leaders from the nonprofit sustainable food food, there are direct and indirect impacts on the organization Slow Food to maintain a kitchen gar- environment, public health, and local communities. den and provide cooking lessons for at-risk youth. Organic farming prevents the release of pesticides, n In the Rocky Mountain region of the NPS, large carbon dioxide emissions, and chemicals into the envi- concessioners have made innovative company- ronment, and local sourcing reduces transportation wide commitments to increasing sustainable food emissions that contribute to global warming. Local service and minimizing impacts to the park. sourcing also connects a park to the surrounding 4 FOOD FOR THE PARKS community and supports local businesses and agricul- provides information about existing programs and tural producers. Supplying organically grown fresh platforms for scaling them to new park units. fruits and vegetables is in line with the NPS goal of promoting health in parks. Additionally, any purchase Summary of Concession Challenges to of sustainable food items creates a larger market for Source and Serve Sustainable Food those items and promotes changes in vendors’ prac- As a result of the research conducted to create this tices and sourcing. For this reason, an opportunity report, it is possible to summarize the challenges that exists for park concessions serving “sustainable food” parks and concessioners encounter as they integrate to impact markets far beyond their operations. nutritious options, local suppliers, and organic ingre- dients into their menus: Sourcing even a portion of park food and beverages from sustainable producers would drive millions of Line Time. At the busiest parks, NPS concessions dollars into organic production, small businesses, and staff need to lessen the amount of time visitors spend local economies. Additionally, by leveraging NPS waiting in line for food. However, this will limit the purchasing power to establish sustainability standards, concessioner’s ability to prepare food to order, offer parks can foster improved food service practices menu items that require assembly, or reduce packag- beyond parks. ing waste. Four Case Studies of Facilities. Food preparation or service facilities Sustainable Food Programs in Parks may not be equipped to prepare or serve fresh food. This report highlights four concessions that represent For example, mobile kiosks do not include space or varied geographies and types of parks, contract sizes, equipment for substantial on-site food preparation types of food service, and site-specific challenges. It and storage. In addition, concessioners need different CASE STUDIES OF SUSTAINABLE FOOD IN AMERICA’S MOST TREASURED PLACES 5 NATIONAL PARK SERVICE CONCESSIONS Selection of concessioners in the NPS proceeds in roughly the following manner: 2–3 YEARS 9–12 MONTHS 5–8 MONTHS 4–6 MONTHS 2–3 MONTHS Old contract Prospectus NPS Releases Prospectus Contract Contract, expires; new development Prospectus Closes to Bids Awarded Operations, concessioner begins Maintenance begins operation Plans Negotiated skills and facilities to prepare fresh rather than canned Despite these challenges, many parks are clearing a or preserved food. path for small and large-scale sustainability changes. Customer Food Preferences. Park concession- The Food and Beverage Concession ers provide food for visitors with a range of tastes,

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