|Submission Date||Dec. 19, 2018|
Florida State University
OP-7: Food and Beverage Purchasing
|0.00 / 6.00||
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:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
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):
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.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
|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|
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) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support 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 and complete the Data Inquiry Form.