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
Complete 0.42 / 6.00 Jessica Cicalese
USF Dining Dietitian
"---" 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:

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):

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):
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.

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

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

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

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) :

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.