| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.46 |
| Liaison | Winnie Mulamba |
| Submission Date | March 13, 2017 |
| Executive Letter | Download |
University of South Florida St. Petersburg
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.50 / 2.00 |
Brian
Pullen Sustainability Planner Facilities Services |
"---"
indicates that no data was submitted for this field
Part 1: Sustainable Dining Initiatives
Sustainable Dining Policy
Yes
A brief description of the sustainable dining policy:
All of our produce distributors in North America are required to source local products and many carry more than 1/3 of their produce form local farms. Your Sodexo team is committed to sourcing 100% of our contracted seafood from sustainable sources by 2015. We are working with our suppliers and distribution partners to phase out seafood that is not certified by either the Marine Stewardship Council or the Global Aquaculture Alliance's Best Aquaculture Practices Program. We are pleased that we were able to increase how much we spend on sustainable seafood significantly in both the United States and Canada.
Source: http://tomorrowstarts2day.com/planet.html
On-Campus Sourcing
No
A brief description of the program to source food from a campus garden or farm:
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Local Community Engagement
No
A brief description of the farmers market, CSA or urban agriculture project:
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Vegan Dining Program
Yes
A brief description of the vegan dining program:
Every day there is at least one vegan and one vegetarian item on the menu for EVERY MEAL of the day. There are signs placed in front of the food that state if they are vegan, or vegetarian.
Low-Impact Dining Events
Yes
A brief description of the low impact dining events:
Yes we have Meatless Monday's on a weekly basis for lunch and dinner.
Sustainability-Themed Meals
No
A brief description of the sustainability-themed meals:
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Sustainability-Themed Outlet
No
A brief description of the sustainability-themed food outlet:
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Labeling and Signage
Yes
A brief description of the sustainability labeling and signage in dining halls:
Product labels (i.e. eco-friendly), as well as menu items highlight sustainable and nutrition facts for each item.
Outreach and Education
Yes
A brief description of the outreach efforts to support learning and research about sustainable food systems:
Sodexo tries to promote purchasing locally sourced produce whenever possible, as well as highlighting the purchase of sustainable-sourced seafood. Furthermore, they use only biodegradable to-go containers, lids, utensils, etc. as well as encourage the reuse of their durable heavy-duty to-go containers.
Other Initiatives
Yes
A brief description of the other sustainability-related dining initiatives:
Our dining services promotes health and wellness initiatives which can be found online here: https://usfsp.sodexomyway.com/health/index.html
Part 2: Food and Dining Waste
Food Recovery Program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
Sodexo donates unused portions of food, three times a week, to a student group participating in the Food Recovery Program. The food is donated to a local shelter.
Trayless Dining and Portion Modifications
No
A brief description of the trayless dining or modified menu/portion program:
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Food Donation
Yes
A brief description of the food donation program:
Sodexo donates unused portions of food, three times a week, to a student group participating in the Food Recovery Program. The food is donated to a local shelter.
Food Materials Diversion
No
A brief description of the food materials diversion program:
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Composting
No
A brief description of the pre-consumer composting program:
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Does the institution or its primary dining services contractor have a post-consumer composting program?:
No
A brief description of the post-consumer composting program:
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Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
They utilize reusable plates, utensils, and heavy duty to-go containers, as well as bio-degrabale to-go products.
Take-Away Materials
Yes
A brief description of the compostable containers and service ware:
All to-go material (except the reusable heavy duty to-go containers) including napkins are certified biodegradable products made and purchased from Eco Products (http://www.ecoproductsstore.com/)
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers (e.g. mugs) instead of disposable or compostable containers in “to-go” food service operations?:
Yes
A brief description of the reusable container discount or incentives program:
Refills for reusable cups are offered at a discounted rate. The same can be said for reusable to-go containers versus paying for a bio-degrable to-go container.
Other Materials Management Initiatives
Yes
A brief description of other dining services materials management initiatives:
Sodexo has been actively working with USFSP towards improving our campus recycling program and waste reduction, as well as discussed the implementation for a mulch company to collect our food waste from the kitchens and service areas.
Optional Fields
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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