Overall Rating	Gold - expired
Overall Score	65.91
Liaison	Elizabeth Swiman
Submission Date	Dec. 19, 2018
Executive Letter	Download

STARS v2.1

Florida State University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.00 / 6.00	Chantal Fortin Sustainability Coordinator Sodexo

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:

0.06

Part 2

Animal Products

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):

Yes

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):

47.06

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

At FSU, Sodexo’s Sustainability Tracking System for Seminole Dining covers all locations including: residential, retail, catering, and concessions. Sodexo has vetted vendors which are considered Florida vendors and/or local vendors. The produce and meat is broken down into Local and Fresh from Florida categories, where local is as produce grown within a 250-mile radius of campus, while Fresh from Florida is anything grown, raised, or caught in the state of Florida. Sodexo works with the Department of Agriculture to promote the Fresh from Florida program which has since been implemented as a state program. Sodexo at FSU supports the local community by supporting small businesses through a program called Floridian Flavors. The small businesses such as Lucky Goat, Red Eye, Hyppo Pops, and Taco Mex are staples in the Tallahassee community and provide FSU with a unique local product. The Adopted Farm program works with local growers to increase purchasing and awareness of that farm on campus. Sodexo chefs and the produce provider verify that item can be utilized in campus dining (i.e. mushroom usage on campus). Sodexo connects with the farm through the produce provider and tour the facility with chefs and operations managers to make the initial connection and officially “Adopt” the farm. The information is taken back to campus and shared across campus through marketing, tabling, and social media.

An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):

Addendum D-FSU 2018_STARS Food and Beverage Inventory v2.1.3.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

Data is collected through Sodexo’s invoicing system through FSU food contractors. Staff work with food contractors Chapman’s and Halpern’s, for detailed information on the produce and meat that is purchased locally or from Florida.

If uploading output from the Real Food Calculator, provide:

Percentage of total dining services expenditures on Real Food A (0-100):

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Percentage of total dining services expenditures on Real Food B (0-100):

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Required if pursuing either part of the credit:

Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:

	Present?	Included?
Dining operations and catering services operated by the institution	No	No
Dining operations and catering services operated by a contractor	Yes	Yes
Student-run food/catering services	Yes	No
Franchises (e.g. national or global brands)	Yes	Yes
Convenience stores	Yes	Yes
Vending services	Yes	No
Concessions	Yes	Yes

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

---

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

2.55

The website URL where information about the programs or initiatives is available:

https://seminoledining.sodexomyway.com/explore/sustainability

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

Calculations for food purchasing cover residential dining, catering, and proprietary retail locations.

The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.