Westminster University - Utah
OP-6: Food and Beverage Purchasing

Bon Appetit Local Real Food Venders:
Coffee- Rimini Coffee SLC UT
Local and seasonal produce- Muir Copper Canyon SLC UT
Beef- Pleasant Creek Ranch Provo UT
Energy beans- Achiva SLC UT
Bread- Stone Ground bakery SLC UT
Honey -Cox honey farm Shelley ID
Herbs - Dianes Garden SLC UT
Eggs - Tifie Ranch Morgen UT
Corn - Day farms Layton UT
Pluots - Smith Orchards Provo UT
Cider - Nature’s Sweets Payson UT
Pork – sugar house pork SLC UT
Honey – Westminster campus garden UT
Butter- Meadow Gold Dairy SLC UT

Bon Appetit works with a program called Farm to Fork, which focuses are getting local food, owner-operated. Below is some more details:

Farm to Fork: Supplier Parameters March 2012

At its core, Farm to Fork has always been about preserving flavors and supporting small, owner- operated producers in the communities we serve. As the American food system has consolidated, we have lost flavors on the plate; Farm to Fork gives our chefs the freedom to buy from producers who are harvesting food that tastes special.

Plant-based products, including fruit, vegetables, grains, floral products
1. Geographic: farms, orchards, mills that are within 150 miles of our kitchens. To be considered Farm to Fork, milled grains must come from within 150 miles as well as be milled locally.
2. Ownership: owner-operated concerns or co-ops of owner-operators. Non-profit distributors (aggregators) can be enrolled if all of their products qualify as Farm to Fork and they have a reliable traceability system in place. Similarly, farmers who are “for-profit” an act as aggregators for neighboring farmers, can be enrolled if all the products they sell to our chefs qualify as Farm to Fork and they have a robust traceability system in place.
3. Annual sales volume: $5 million if a sole proprietorship, farm, orchard, or an LLC. If a co-op, all members must gross $5 million or less and be a true co-op rather than contractors to a large corporation. (There is no sales limit for a product distributor who merely delivers products from enrolled vendors and can clearly identify sources on their price sheets and invoices.)

Proteins, including meat, poultry and eggs, dairy and cheese, seafood (small scale)
1. Geographic: farms, ranches, aquaculture operations, or fish landings that are within 150 miles of our kitchens.
2. Ownership: owner-operated farms, ranches or boats or co-op of owner-operators. Boat sizes vary from species to species. Boats cannot process fish on board other than to bleed and ice their fish at sea.
3. Annual sales volume: no more than $5 million except for co-ops where all members must gross $5 million or less and be a true co-op rather than contractors to a large corporation. (There is no sales limit for a product distributor who merely delivers products from enrolled vendors and can clearly identify sources on their price sheets and invoices.)
4. Certifications: currently, shell eggs are the only protein that is required to have one of the following third-party certifications: Certified Humane, Animal Welfare-approved, or Food Alliance certification. “Local” or “organic” does not qualify a local egg farmer. All seafood must be consistent with a green- or yellow- Seafood Watch rating.
Proteins, including meat, poultry and eggs, dairy and cheese, seafood (medium scale)
Having administered a Farm to Fork program now since 1999, we have come to see that consolidation in the food system has left us with fewer and fewer small-scale owner-operators produce meat, dairy and seafood proteins in many regions. There are some regional producers, however, whose quality and production practices are exemplary. Their sales volumes and proximity generally exceed the limits of our Farm to Fork Program, so we are expanding the definitions of Farm to Fork to include regional protein producers (only) with these parameters:
1. Geographic: farms, ranches, aquaculture operations, or fish landings that are within 500 miles of our kitchens and who can safely deliver fresh products.
2. Ownership: owner-operated farms, ranches, boats, or co-op of owner-operators.
3. Annual sales volume: no more than 1% of industry leaders’ sales volume for those species. Currently, this translates to an average sales cap of about $40 million annually. See chart.
4. Third-party certifications: required. To demonstrate that the regional producer’s efforts are “appreciably better” than industrial-scale production, liquid and shell eggs, all meats and dairy products that come from regional producers whose gross sales exceed $5 million or are beyond the 150 mile limit must achieve one of the following third-party certifications: Humane Farm Animal Care, Animal Welfare-approved, Global Animal Partnership-level 1 or better, or Food Alliance certification. All seafood must be consistent with a green- or yellow- Seafood Watch rating. A producer who commits to a third-party certification process can be enrolled if they have had an initial consultation with one of the agencies and they commit to completing the process within 18 months. If they do not get certified, they will no longer be considered Farm to Fork suppliers.
Artisan products, including snack foods, granolas, frozen desserts, sushi, coffee, and baked goods
1. Geographic: production facilities that are within 150 miles of our kitchens and at least 50% of the product, by weight, must be sourced from within 150 miles. We have two exceptions to this requirement: coffee must be roasted locally and be of a truly “artisan” nature, and baked goods, including breads, pastries, which must be made and delivered fresh locally.
2. Ownership: owner-operated concerns or co-ops of owner-operators.
3. Annual sales volume: $5 million if a sole proprietorship, farm, orchard, or an LLC.
4. To qualify for F2F sushi, a majority of the fish has to be sourced locally and it must be of
an artisan nature. Local sushi makers do not qualify if they are not artisan.
Requirements for All Producers
1. Traceability. A reliable system must be in place from the farm to our kitchens.
2. Certifications: we currently require no sustainability certifications for small vendors
(see definitions of small and medium-scale, above) but we do encourage producers to share evidence of certifications, integrated pest management or organic practices, and other third-party validated evidence of best agricultural practices.
3. Legal documentation: we require a variety of documents including a certificate of insurance and a W9.

Bon Appetit tracks all of their food; however, for their farm to fork products they need to have them approved by their corporate farm to fork guidelines.