health and safety, dining services and student government. Approach them for partnership, not permission.
Be proactive and knowledgeable.
Recognize the concerns about a student-run foodoperation, but identify your plan for addressing them, from food safety certification tovolunteer training.
Explain why we sell grilled cheese.
It’s sustainable, cost
-effective, simple, nostalgic,
relatively low-risk! FeelGood never serves meat, which inherentlycontains more food-borne pathogens and is far more challenging to store, prepare, andserve safely. Cheese and vegetables, on the other hand, are foods with low risk,particularly when they are stored well and sourced as locally as possible, both of whichare goals of FeelGood!For more information and support on building campus partnerships, check out the DeliBasics Guide and Dining Service Partnership Guide in the Resource Center!
FIND A LOCATION ON CAMPUS
Next, you will need to find a location for your deli. Student delis look very differentacross the FeelGood movement. Some are inside, some are outside. Some have their own kiosk, some reserve space in a campus building. Some are on quad lawns, someare at school sporting events. As you start envisioning what
deli will look like, it is important to ask yourself andyour team the following questions.
Where are possible locations on campus?
Where will we have the greatest exposure to our campus community?
What days and times would be best?
Are there other events where we could potentially set-up, like tailgates or concerts?
Food safety questions:
Will we have access to adequate electricity for grills?
Will there be a sink for hand washing?
Will we have shelter from inclement weather?
Will we have adequate lighting?
Will we have refrigeration or a cooler for ingredient storage?
Will there be enough table space for separate and clean order taking, sandwichpreparation and grilling?