Overall Rating Silver
Overall Score 46.29
Liaison Thomas Frazer
Submission Date March 4, 2022

STARS v2.2

University of South Florida
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.66 / 6.00 Suchi Daniels
Sustainability Manager
Facilities Management
"---" indicates that no data was submitted for this field

Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:

Percentage of total annual food and beverage expenditures on plant-based foods:

An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

USF Dining Services is currently using the LeanPath System to reduce all waste.

Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
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 No No
Franchises (e.g., regional or global brands) Yes No
Convenience stores No No
Vending services Yes No
Concessions Yes No

Total annual dining services budget for food and beverage products:
$10 million or more

A brief description of the institution’s sustainable food and beverage purchasing program:

USF 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.
USF Dining Services has a very close relationship with our main distributors Sysco(C) and FreshPoint(C) as well as local, community-based suppliers. USF 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. Sustainable Fish Fridays are part of our Dining Program, every week sustainable fish options are served in our residential dining halls from our local supplier Whitney and Son Seafood. Our eggs are cage-free eggs supplied form our Fresh Point Vendor weekly. We have a great partnership with our local Coffee and Tea Company, Bay Coffee. We utilize local produce vendors for our robust catering menu offerings and residential menus daily.

Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:

Files uploaded:
USF Dining 2021 Sustainability Overview (1)
USF STARS 2.2 Jul 2020- Jun 2021

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.