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  • AASHE-STARS

The Sustainability Tracking, Assessment & Rating System™ (STARS) is a transparent, self-reporting framework for colleges and universities to measure their sustainability performance.

Overall Rating Bronze
Overall Score 25.77
Liaison Seth Mangasarian
Submission Date May 8, 2017
Executive Letter Download

STARS v2.1

Nova Southeastern University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.11 / 6.00 Jason Fitch
Resident District Manager
Shark Dining
"---" 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:
21

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):

Sustainable Sourced Seafood in collaboration with Monterey Bay Aquarium. Humane Farm Animal Care (HFAC) certified cage free shell eggs. Dairy products free of rBGH- artificial growth hormones. Source socially and ecologically certified coffee. Poultry without routine use of human antibiotics. Also a member of Menus of Change Principles, CIW, Greener Fields Together, and Stewardship Index for specialty crops.


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):

Inventory counting is done once a week and tied directly to our web menu and nutrition system. Grocery lists are formulated through the web based on weekly menus to eliminate the waste and unnecessary spending as much as possible.


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

Percentage of total dining services expenditures on Real Food B (0-100):
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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) Yes Yes
Convenience stores Yes Yes
Vending services Yes Yes
Concessions Yes Yes

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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:
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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 and complete the Data Inquiry Form.