| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.12 |
| Liaison | Matthew Williams |
| Submission Date | June 30, 2017 |
| Executive Letter | Download |
University of Florida
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.03 / 4.00 |
Liz
Storn Program Coordinator Office of Sustainability |
"---"
indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
24.30
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
None
An inventory, list or sample of sustainable food and beverage purchases:
Uploaded
None
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Yes
None
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
4.50
None
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
Uploaded
None
A brief description of the sustainable food and beverage purchasing program:
Gator Dining Services/ARAMARK strives to bolster the preservation of local, community based farming, social equity and the minimization of our carbon and ecological footprint of our supply chain. Gator Dining Services has a very close relationship with our main distributors Sysco(C) and FreshPoint(C) as well as local, community-based suppliers. Gator Dining Services has a responsible purchasing hierarchy in which local, sustainable foods are prioritized where ever feasible. It is our goal to match, local, in-season product with our dining service needs.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Accounts payable and velocity reports are requested from our distributors to itemize and account for these products.
None
Total annual food and beverage expenditures:
11,157,000
US/Canadian $
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
Gator Dining Services operates in two LEED Silver facilities (Turlington and Heavener Hall)
Gator Dining Services is certified by ServSafe - The National Restaurant Association. The ServSafe Food Safety Training Program leads the way in providing current and comprehensive educational materials to the restaurant industry. More than 4 million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Exam, which is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). ServSafe training and certification is recognized by more federal, state and local jurisdictions than any other food safety certification.
None
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
Updated for FY 14-15
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.