|Submission Date||Feb. 19, 2018|
University of South Florida
IN-24: Innovation A
|1.00 / 1.00||
USF Dining Dietitian
Name or title of the innovative policy, practice, program, or outcome:
A brief description of the innovative policy, practice, program, or outcome that outlines how credit criteria are met and any positive measurable outcomes associated with the innovation:
USF Dining initiated a new program called the Lean Path Post Consumer Pilot Program.
USF Dining has partnered with LeanPath to participate in their pilot program of Post-Consumer waste. A food weight tracking device captured all guests' waste left on their plate. The average guest takes 0.45lbs of food per meal and the average waste per meal was 0.29 lbs. Based on the results USF dining projects 67,406 lbs of post-consumer waste annually . With these data USF dining can roll out new initiatives including menu design, recipe portions, and consumer awareness to help reduce waste.
Which of the following impact areas does the innovation most closely relate to? (select up to three):
A letter of affirmation from an individual with relevant expertise or a press release or publication featuring the innovation :
The website URL where information about the innovation is available :
Additional documentation to support the submission:
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.