| Overall Rating | Silver |
|---|---|
| Overall Score | 60.22 |
| Liaison | Derek Martin |
| Submission Date | Feb. 10, 2022 |
California State University, Monterey Bay
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.20 / 6.00 |
Alexandra
Perez Marketing and Sustainability Coordinator Dining Services |
"---"
indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
3.82
Percentage of total annual food and beverage expenditures on plant-based foods:
32.35
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
At Chartwells, we require and follow a policy of weekly inventory at the end of each fiscal week, and a thorough inventory at the end of each fiscal month. Each item in inventory is counted by hand and by the case, and entered into the systems by a manager who was not involved in counting the inventory.
If reporting Real/Good Food Calculator results, provide:
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Which of the following food service providers are present on campus and included in the inventory/assessment?:
| 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., regional or global brands) | Yes | No |
| Convenience stores | Yes | Yes |
| Vending services | No | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
$5 million - $9.9 million
Optional Fields
Chartwells prioritizes local, and has a local-first approach when it comes to purchasing.
Chartwells makes it a priority to implement programs and practices that are healthier for the campus community and the environment. Creating a more environmentally friendly dining program means diners are provided with choices that will help them minimize their impact on the environment.
All residential and retail locations serve organic products and hormone-free meat, which also helps to reduce use of pesticides and chemicals that can enter the environment. All of the chicken served hormone and antibiotic-free. We only offer dairy milk and yogurt that have been certified rBGH/rBST free as well as Humane Farm Animal Care (HFAC) certified cage-free shell eggs. We are also committed to protecting the threatened global fish supply, and in collaboration with the Monterey Bay Aquarium Seafood Watch program, Chartwells established a landmark purchasing policy in 2006 that removes unsustainable wild and farmed seafood from its menu, and we are proud to adhere to this policy.
Chartwells makes it a priority to implement programs and practices that are healthier for the campus community and the environment. Creating a more environmentally friendly dining program means diners are provided with choices that will help them minimize their impact on the environment.
All residential and retail locations serve organic products and hormone-free meat, which also helps to reduce use of pesticides and chemicals that can enter the environment. All of the chicken served hormone and antibiotic-free. We only offer dairy milk and yogurt that have been certified rBGH/rBST free as well as Humane Farm Animal Care (HFAC) certified cage-free shell eggs. We are also committed to protecting the threatened global fish supply, and in collaboration with the Monterey Bay Aquarium Seafood Watch program, Chartwells established a landmark purchasing policy in 2006 that removes unsustainable wild and farmed seafood from its menu, and we are proud to adhere to this policy.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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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.