Overall Rating	Silver - expired
Overall Score	53.46
Liaison	Winnie Mulamba
Submission Date	March 13, 2017
Executive Letter	Download

STARS v2.1

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

Status	Score	Responsible Party
	0.00 / 6.00	Brian Pullen Sustainability Planner Facilities Services

"---" 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:

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”):

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):

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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):

Sodexo implements sustainable purchasing whenever possible. Under their corporate policies they need to purchase locally sourced and seasonal crops as much as possible. However, this is not well documented or tracked. Sodexo does manage to purchase biodegradable utensils and encourages students/staff to reuse or recycle products, while also considering a vegetarian based diet over a meat-heavy diet. The URL link under Optional Fields provides most of the info for their sustainability practices. However, it should be noted it was difficult to quantify whether products were local and community based products.

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):

USF St Pete Local Food report year to date (Sodexo).xls

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

Sodexo keeps track of their sourcing data and seasonal variation through their sub-contractor FreshPoint of West Coast Florida. FreshPoint rep, Shelby King, helped provide this data and works with Sodexo towards tracking local farmers and what seasonable produce is available from local farmers when applicable. However, community based was difficult to quantify for this report.

If uploading output from the Real Food Calculator, provide:

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

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

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	No	No
Franchises (e.g. national or global brands)	No	No
Convenience stores	No	No
Vending services	Yes	No
Concessions	Yes	No

Optional Fields

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

From purchasing local seasonal produce whenever possible to reducing inorganic and organic waste, your campus team is dedicated to providing you with an exceptional dining experience that is good for you and good for the planet. Providing you with healthy options is something your Sodexo team proudly does every day. Sodexo helps guests on our campuses select delicious, nutritious and satisfying meals, snacks and desserts by highlighting well-balanced menu choices and providing nutritional information and tips to help guests make choices that fit their needs. An important part of our focus on health and wellness is the use of seasonal menus, featuring fresh and healthy ingredients - many of which are grown by local or regional farmers. Every season has its own unique produce that is showcased in delicious signature dishes to highlight the distinct flavors and natural appeal of seasonal items. Enjoy healthy choices on your campus throughout the year. Source: http://tomorrowstarts2day.com/health.html

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:

https://usfsp.sodexomyway.com/planet/index.html

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

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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.