| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.27 |
| Liaison | Suchi Daniels |
| Submission Date | Feb. 22, 2017 |
| Executive Letter | Download |
University of South Florida (Tampa)
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.88 / 2.00 |
Jessica
Cicalese USF Dining Dietitian Aramark |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Through Green Thread, Aramark's environmental sustainability platform, brings innovative and efficient solutions to life, helps employees and customers minimize environmental impacts in operations and in communities. Green Thread places special emphasis on responsible sourcing, waste minimization, efficient operations, and transportation management.
http://usf.campusdish.com/Sustainability/WhatWeAreDoing.aspx
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, and/or urban agriculture project, or support such a program in the local community?:
A brief description of the farmers market, CSA or urban agriculture project:
Does the institution or its primary dining services contractor have a vegan dining program that makes diverse, complete-protein vegan options available to every member of the campus community at every meal?:
A brief description of the vegan dining program:
In 2012, USF Dining received honorable mention for Most Vegan-Friendly College. USF made the A+ Dean’s List College Dining rating through PETA –People for Ethical Treatment of Animals in 2014. USF Dining has a vegetarian/vegan station at each of our three dining halls, Champion's Choice, Juniper Dining, and Fresh Food Co. Additionally, we have the Peace of Mind Station, located at Juniper Dining and Fresh Food Co, where students can find a healthy made to order stir-fry option, a vegan entree, as well as vegan desserts. We also provide students with a vegan and vegetarian brochure, for our retail locations, as well as information online what vegan options are available at the dining halls daily. All entrees offered that are vegan or vegetarian are labeled throughout the dining hall and nutrition information as well as ingredient information is available.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
USF Dining offered meatless options everyday at all three residential dining halls and has now started Green Mondays which will highlight and promote a meatless dish option at one of our locations each week via USF Dining Social Media to help spread awareness of the variety of vegan options on campus.
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
USF Dining participates in sustainable events across campus along with campus partners monthly. Some events include: Earthweek, RecycleMania, RecycleFest, and Meatout Day with SPEAK Student Organization and National World Water Day
Does the institution or its primary dining services contractor host a sustainability-themed food outlet on-site, either independently or in partnership with a contractor or retailer?:
A brief description of the sustainability-themed food outlet:
Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
A brief description of the sustainability labeling and signage in dining halls:
USF Dining Services locations list sustainable initiative and efforts through signage at dining hall stations and tabling events. The Aramark Green Thread Logo is used for sustainable signage. Signage will promote initiatives including, trayless dining, local purchasing, fryer recycling, composting.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
USF Dining Dietitian is part of the Community Gardening Sustainable Food Research Collaborative with Patel College and USF Botanical Gardens. USF Dining partners with campus student organizations to survey and collect information as well as develop future sustainable initiatives. USF Dining participates in sustainable events across campus along with campus partners monthly. Some events include: Earthweek, RecycleMania, RecycleFest, and Meatout Day with SPEAK Student Organization and National World Water Day.
Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
A brief description of the other sustainability-related dining initiatives:
Dining Services sources food from many local farmers, growers and distributors? The list changes throughout the year depending on seasonality and availability. The Aramark Healthy for Life Philosophy is that "We believe that good food is essential to a healthy life. Our commitment is to help you power your life on campus with good food and a dining program that makes it easy for you to eat right." Our menus are created by experienced chefs who have a passion for food. Our recipes are freshly prepared and made as close to the meal time as possible. We feature fresh fruits, vegetables, whole grains, lean proteins and low or non-fat dairy options. We provide a vegetarian-friendly environment, with a variety of vegetarian or vegan choices. We provide calorie conscious choices and make nutrition information available for all the food we serve. When available, our menus include seasonal selections with local and sustainable products. We're proud to serve culturally diverse menus, featuring traditional favorites, ethnic dishes and international flavors. We are reducing the amounts of sodium and unhealthy fats in our recipes, and working with our suppliers to do the same in their ingredients. We recognize and accommodate special dietary needs in a personalized, sensitive manner. Our chefs and dietitians help take the mystery out of healthy eating with nutrition education programs and wellness events.
Does the institution or its primary dining services contractor participate in a competition or commitment program and/or use a food waste prevention system to track and improve its food management practices?:
A brief description of the food recovery competition or commitment program or food waste prevention system:
USF Dining Services follows the Aramark Global Instructions for Reducing Waste listed below: Following these actions can help to reduce waste across the food management process:
PRODUCTION & RECIPES- Follow your production worksheets and standard recipes using the required measuring equipment.
PRODUCT STORAGE- Follow FIFO, 'Front to Back' and 'Top to Bottom' storage systems TRIM- Trim the product according to standards and throw excess or spoilage in the waste bin
BATCH COOKING- Prepare and hold enough items to make it through a short period, not an entire shift. Follow batch recipes
PORTION- Serve the correct portion per the recipe using the proper serving utensil
WASTE BIN- Weigh waste bins and record in waste tracking website
Has the institution or its primary dining services contractor implemented trayless dining (in which trays are removed from or not available in dining halls) and/or modified menus/portions to reduce post-consumer food waste?:
A brief description of the trayless dining or modified menu/portion program:
USF Dining Services has been trayless since 2008. By dining trayless, it has have helped positively impact the waste stream. Dining trayless minimizes food waste, conserves energy and water, and reduces the amount of cleaning chemicals entering the waste stream.
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
A brief description of the food donation program:
Student groups on campus coordinate food donation programs throughout the year with Metropolitan Minitries, as well as Feeding America, . Feed-A-Bull is the new campus food pantry initiative spearheaded by the Center for Student Well-Being, the Office of Student Outreach and Support (SOS) and Feeding America Tampa Bay. Feed-A-Bull is available for enrolled USF students on the USF Tampa campus. It was created to address food insecurity by providing supplemental food to students in need, as well as education and resources to students related to purchasing and preparing balanced food on a budget. Feed-A-Bull will strive to alleviate food hardship and hunger among USF students by providing supplemental food, nutrition education and resources to students in need, in order to promote student success and retention. By providing access to Feed-A-Bull, organizers would like to decrease food insecurity at USF in order to promote academic success, student retention and personal well being, and to increase student access to resources and support. Year round monetary and food donations will be accepted. Non-perishable food items can be donated at multiple campus locations.
www.metromin.org
www.feedingamerica.org
http://www.usf.edu/student-affairs/wellbeing/about-us/feed-a-bull.aspx
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
A brief description of the food materials diversion program:
One hundred percent of Dining Services’ used fryer oil is recycled.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
USF Dining started a composting partnership with Bay Mulch Inc. in the beginning of 2016. Since our partnership first began, the grand total of pounds of food diverted out of the waste stream, and 100% made into organic soil is 8,000lbs or 4 tons of waste diverted.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
The Fresh Food Company utilizes a pulper to convert post-consumer food waste into compost.
Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
A brief description of the reusable service ware program:
USF Dining sells reusable bottles, which helps eliminate waste created by disposable products. By carrying a reusable bottle our customers understand that they are helping the environment by diverting waste from a landfill. Reusable to-go cups sold or given to open access meal plan holders 5,776 total in 2015-2016. As of spring 2014 USF Dining implemented a reusable to-go container program. By focusing on reuse and waste minimization, the waste stream is positively reduced by “reusing” a to-go container many times, prior to recycling.
Does the institution or its primary dining services contractor provide reusable and/or third party certified compostable containers and service ware for “to-go” meals (in conjunction with an on-site composting program)?:
A brief description of the compostable containers and service ware:
Renewable and compostable sugarcane clamshell boxes are grease cut resistant alternatives to traditional petroleum-derived foam. Our Soak-Proof Clamshells are lined with PLA, a plant-based plastic. Made from reclaimed and rapidly renewable sugarcane fibers, they are 100% renewable, BPI certified compostable and ASTM D6868 compliant.
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?:
A brief description of the reusable container discount or incentives program:
USF Dining sells reusable bottles, which helps eliminate waste created by disposable products. By carrying a reusable bottle our customers understand that they are helping the environment by diverting waste from a landfill. Reusable to-go cups sold or given to open access meal plan holders 5,776 total in 2015-2016.
Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
A brief description of other dining services materials management initiatives:
USF Dining utilizes green products and services that have a lesser or reduced effect on health and the environment when compared with competing products or services that serve the same purpose. For green cleaning, this means ensuring human health (for the occupant and the worker), providing a service without harming our environment, and minimizing our environmental footprint.
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about 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 or simply email your inquiry to stars@aashe.org.