Group Title: UF Sustainability implementation plans
Title: UF Sustainability In Agriculture Implementation Plan
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 Material Information
Title: UF Sustainability In Agriculture Implementation Plan
Physical Description: Archival
Language: English
Creator: Office of Sustainability, University of Florida
Publisher: Office of Sustainability, University of Florida
Place of Publication: Gainesville, Fla.
Publication Date: 2010
Copyright Date: 2010
 Record Information
Bibliographic ID: UF00102963
Volume ID: VID00001
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.


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UF Sustainability in Agriculture Implementation Plan

Cradle-to-Cradle Systems Dining Services would use cradle-to-cradle
systems and processes, considering products' sources, use, and eventual
recycling, in conj unction with the rest of campus. The life cycle of products
would be taken into account prior to their purchase, for minimal negative
impact. (See also Purchasing)

Education Education on campus and through IFAS Extension would create a
demand for sustainable agricultural products and responsible business in the
surrounding area. Students would learn lessons on campus and use the three
E's (environment, economy, and equity) as a framework to make food
decisions throughout their lives.

Example for the Community All food served on campus would be
sustainably produced, with a preference for local and regional sources. We
would create and strengthen local, regional, and national markets for
sustainable products through our purchasing decisions. The university would
lead by example and drive change in the local business community by
creating a new consumer class.

Living Laboratory UF research and dining services would be part of the
campus living laboratory, developing best practices and providing
educational opportunities. Dining services would demonstrate sustainable
business models on campus and illustrate sustainability in action within a
large corporation. The dining facilities on campus would act as change agents,
educating the UF community about sustainable dietary decisions. UF/IFAS
would continue to work to develop research and extension programs to
support and demonstrate the implementation of sustainable agriculture in
Our state.

Model for Other Campuses Other universities and colleges would
benchmark sustainability metrics for agriculture and campus dining against
UF's performance and accomplishments.

In framing the vision for sustainability in Agriculture, participants envisioned
UF offering a full range of dining choices, with equally convenient and
attractive sustainable options. UF would work in complete cooperation with
our corporate food service partners. Our partner brands would lead the way
in their national efforts to integrate sustainability into operations and service,
just as UF would lead the way among universities. All stakeholders, including
farmers and community organizations, would be involved and feel
represented in campus decision making.

UF would recognize our responsibility as a university to educate students,
faculty, staff, and the community on sustainable agriculture and healthy
living. The campus would function as a living laboratory to develop,
demonstrate, and teach best practices. Individuals would learn from
institutional commitments and feel empowered to implement changes in
their own lives.

Desired OutcomeS
Adaptive Management Loop Students, staff, faculty, administration, and
corporate partners would regularly communicate with one another and
utilize an adaptive management loop.

Comprehensive Assessment Systems UF would develop and use
transparent assessment systems and metrics to measure the effects of our
dining supply chain, products, energy, waste, employee retention and
wellbeing, health and nutrition. The operational goals of dining would be
aligned with UF's sustainability goals, including Zero Waste by 2015 and
Carbon Neutrality by 2025.

Cooperation with Corporate Partners All corporate partners would share
in our mission and goals for sustainability at UF. Our dining services partner
would continue to advance sustainability practices both on campus and
nationally, and work collaboratively within the campus community.

UF Sustainability in Agriculture Implementation Plan

Action Plan
The table on the following pages lists the initial actions that can be taken over the next three years to
move toward the vision for sustainability in Agriculture at UF. The intention of creating this list of
actions is to provide a platform for working groups as they begin to implement the vision. This list can
be modified over time, and is meant to be a "living document." Progress toward these actions will be
evaluated annually and an updated action plan will be developed in the spring of 2012.

Outcome Action People
Adaptive Management Loop 1. Facilitate discussions on the IFAS Administration
Cooperation with Corporate Partners leverage/influence UF can have on the Office of Sustainability
issue of sustainable agriculture Government Relations

Adaptive Management Loop 2. Work with stakeholders to develop an Gator Dining Services, Sustainability Coordinator
Comprehensive Assessment Systems assessment framework that defines 3rd party organizations (i.e. CACP)
sustainable agriculture for UF and a life IFAS Faculty member/Liaison
Model for Other Campuses
cycle analysis for food Office of Sustainability

Adaptive Management Loop 3. Work with STARS framework and develop Gator Dining Services, Sustainability Coordinator
Comprehensive Assessment Systems complimentary metrics that measure IFAS Faculty member/Liaison
internal goals (i.e. seafood, connection to IFAS Food and Resource Economics faculty
Model for Other Campuses
agricultural community, student literacy) Office of Sustainability

Cooperation with Corporate Partners 4. Develop formal liaison and IFAS Administration
relationship/collaboration with UF, IFAS Gator Dining Services, Sustainability Coordinator
and Gator Dining Services (GDS) for local IFAS Faculty member/Liaison
food Office of Sustainability
Sustainable Agriculture Research and Education Liaison
Vendors (i.e. Sysco)

Cooperation with Corporate Partners 5. Work to support/develop IFAS Faculty
opportunities/incentives for farmers to Division of Small Business & Vendor Diversity Relations
maintain land and help new farmers, Emory Office of Sustainability
especially mid-size farms, and address the FAMU Cooperative Extension & Outreach
issue of consistent supply (e.g. SARE grant) Gator Dining Services, Sustainability Coordinator
IFAS Extension Administration
Office of Sustainability

UF Sustainability in Agriculture Implementation Plan

Outcome Action People
Cooperation with Corporate Partners 6. Reach out to agricultural associations to Gator Dining Services, Sustainability Coordinator
facilitate relationship with growers Agricultural Associations (i.e. Cattleman's Assoc., Farm
*IFAS Faculty member/Liaison

Cooperation with Corporate Partners 7. Explore pricing as a driver regarding Gator Dining Services, Sustainability Coordinator
decisions to purchase more sustainable IFAS Food and Resource Economics faculty
food items Vendors (i.e. Sysco)

Cooperation with Corporate Partners 8. Assess demand by piloting products and Business Services Division
concepts for sustainable dining Gator Dining Services Staff

Cooperation with Corporate Partners 9. Encourage all staff, vendors, and decision Business Services Division
Cradle-to-Cradle Systems makers on campus to engage in Aramark Corporate Office
.dcto sustainability in dining services at UF [i.e. Auxiliaries and DSO's (i.e. UAA, Shands, O'Connell Center)
RFI to National brands) and to align with Gator Dining Services, Sustainability Coordinator
Example for the Community other UF sustainability goals and directives Office of Sustainability
Living Laboratory (i.e. Waste, Sustainable Purchasing)

Education 10. Educate on the value of food and food IFAS Faculty
Example for the Community systems, develop critical thinking skills Dietetic Association Faculty
around food systems and healthy lifestyles, Gator Dining Services, Nutrition
Living Laboratory and provide opportunities and access for Coordinator
Model for Other Campuses students to engage in the local food system Healthy Gators 2010
on campus Office of Sustainability
IFAS Faculty member/Liaison
Sustainability Studies Minor Advisor
Sustainability Committee

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