Overall Rating	Gold - expired
Overall Score	65.35
Liaison	Suchi Daniels
Submission Date	Feb. 19, 2018
Executive Letter	Download

STARS v2.1

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

Status	Score	Responsible Party
	0.42 / 6.00	Jessica Cicalese USF Dining Dietitian Aramark

"---" 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):

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.

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):

inventory.pdf

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 now uses the Ariba procurement software. This software is used for front line ordering, receiving, and invoice approval. It allows our team to pay only for what is ordered and received. For special ordered products or local purchasing, Accounts payable and reports are requested from our distributors to itemize and account for these products.

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	Yes	Yes
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)	Yes	Yes
Convenience stores	Yes	Yes
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 :

We purchase local, seasonal and responsibly raised, grown and sourced products whenever possible. We firmly believe responsible sourcing has a direct impact on our local and global economies, our health and wellness and the environment. With every purchase we engage suppliers and partners in an effort to source environmentally and socially responsible products.

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

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The website URL where information about the programs or initiatives is available:

http://usf.campusdish.com/Sustainability.aspx

Additional documentation to support the submission:

Vegetarian_Brochure_2015.pdf

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.