Student Food Committee Meeting Notes

Dining Services
Student Food Committee Meeting
March 8, 2016
Start: 6:05 p.m. – Adjourned: 6:55 p.m.
Meeting Minutes: Sharon Marceau


Robert Volpi                                                                            Jordan Fields
Sharon Marceau
Mark Thompson
Gayle Donohue
Lisa Champagne
Molly O’Brien
Joey McClain
David Berger
Fred Ackley
Rachel Laureyns

Bob V. – Started the meeting asking Jordan if he had any agenda items.

Jordan F. – The main topic to discuss was decreasing industrial beef on campus. College Council passed a resolution to reduce industrial beef by 50%.  Straw poll for opinion had 500 responses which is a good representation of students.  79% of the student body in favor of supporting reduction.  Next steps will be meeting with Steve Klass on Friday and will see how it will likely happen.  Williams will be first college in US to implement

Joey M. – What actually is considered industrial beef?

Bob V. – Any CAFO operation in processing would be considered industrial beef

Gayle D. – in lieu of decreased beef on the menu what would be likely substitutions

Jordan F. – not another meat source.

Bob V. – protein?

Jordan F. – Lentils/beans—talked with college nutritionist to make sure substitutions would be complete proteins and looking for 2-3 new meals per week

Bob V. – would a steak being served from a 6 oz. portion cut to a 3 oz. portion be considered as a reduction.

Jordan F. – No, would like to see a 50% overall reduction of beef purchases and not a reduction in portion size but to replace the beef with an alternate plant based protein. Will leave up to discretion of Dining staff on where to cut industrial beef we purchase.

Jordan F. – students are on board and we should not have to pitch as environmental and sustainable to them. We (Williams community) should not be bashful in being leaders in this initiative

Joey M. – Perhaps we could get student input on new meals they would like to see as replacements.

Fred A. – Perhaps we could pitch to legitimize the carbon footprint, methane gases, etc.

Jordan F. – The College has committed to reduce the carbon footprint by $50 million dollars but food was not in this dollar amount. It’s hard to ignore this piece of the puzzle to make real change and to make sacrifices—here is your opportunity to make change.

Mark T. – 4 meals per unit per week are beef items with Driscoll the lowest because of meatless Monday.

David B. – If we take beef from the mid-west taking 2 meals and utilization of grass fed in between

Jordan F. – approach from side—replace with plant based proteins and have the savings in dollars go back into “more local” or operating costs would not be advantageous to switch to all local beef. Not financial possible to switch to all local

David B. – Salmon vs. sirloin on menu. If we remove the sirloin and replace it with rice and beans the consumption of $7 a pound salmon will increase.  Shouldn’t we be educating students on choices?

Jordan F. – Good point on all you can eat concept will also drive up other protein options.

Bob V. – David you are correct that it would not necessarily mean a savings in dollars.

David B. – in fact might cost more

Jordan F. – change is worth it if people like Steve K are on board and students are educated then perhaps it won’t be so lopsided

David B. – period of time are you looking at the 50% goal? A specific date or long term goal or immediate plan?

Jordan F. – Best for everyone perhaps next school year for startup.

Bob V. – Changing recipes and developing new recipes will take time to test and research for purchasing/sourcing. Glad to hear that not looking to commit right away.

Bob V. – Also controlling the ala carte menu and not serve hamburgers would be difficult at the Snack Bar.

Bob V. – Could add a mix beef burger with mushrooms to the menu

Fred A. – Jordan did you attend the lecture by Mike Pollan’s Beyond Meat. It would be a good resource for initiative

Bob V. – Attends weekly CEAC meetings and in particular this subject of beef.

Joey M. – Could other meal sources be considered industrial?

Jordan F. – Lamb; beef, seafood, milk and cheese; pork, and chicken in that order.

Gayle D. – So the key would be plant based proteins as replacement such as Driscoll on their meatless Monday program and to keep beef items and menu replacements thoughtful.

Molly O’. – We could menu plan during the summer

Gayle D. – we could work on main non-meat entrees and improve on them making them complete proteins.

Jordan F. – It’s currently easy to eat at Driscoll. Many options

Jordan F. – Asked if Halaal meat goes to waste if not consumed.

Fred A. – not wasted if not utilized it is put on the line and used for general consumption.

Gayle D. – could cut down on Shalala preparation if the online form is utilized for requests.

Fred A. 0- Flank is cooked to order because last meal as good as first is our priority.

Jordan F. – Thank you everyone for your time

Bob V. – Thank you. Asked if any other questions or concerns.  None noted so the meeting adjourned at 6:55 p.m.


Next meeting Tuesday, April 12, 2016 at 6 p.m. at Driscoll.