Overall Rating Silver
Overall Score 53.46
Liaison Brian Pullen
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
Complete 0.00 / 6.00 Brian Pullen
Sustainability Planner
Facilities Services
"---" indicates that no data was submitted for this field

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:
0

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):

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):
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.


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

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

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

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) :
25

The website URL where information about the programs or initiatives 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.