To achieve outstanding leadership in the area of procurement, the university must work towards value chain integration, including the consideration of costs that have historically been externalized by producers.
Although USC Procurement has worked to reduce costs for more sustainable products, a comprehensive policy that includes encouraging users to purchase sustainable products can advance procurement efforts. In the long term, USC’s observance of sustainable procurement will save money, benefit the local economy, and minimize damage to the environment.
Regarding food procurement, our campaign for a sustainable USC necessitates the purchase of locally grown foods from farms that value animal welfare and nutritional integrity. By requiring the responsible sourcing of food products, USC can lead the legion of schools committed to student health and welfare.
Goal 1: Purchase 10% of food from sustainable sources by 2017 and 20% by 2020.
- Develop metrics for sustainable food sources and measure progress
Goal 2: Engage 75% of usc departments and offices in responsible purchasing practices by 2020.
- Implement a purchasing policy of 50% minimum post-consumer cut sheet paper
- Implement a Sustainable Shipping Program and Green Items Online Page with Office Depot
- Revise purchasing and waste procedures to incorporate USC surplus
- Enroll departments and offices in a Green Purchasing Commitment
- Specify preferred vendors with sustainable purchasing and disposal practices
- Create ‘Responsible Purchasing at USC’ section in Trojan Learn for New Employee Orientation and distribution to existing employees
- Work with on-campus retailers and Food Services to reduce costs and waste to customers