Overall Rating Silver
Overall Score 51.18
Liaison Miguel Martin
Submission Date March 5, 2021

STARS v2.2

California State University, San Bernardino
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Miguel Martin
Energy and Sustainability Manager
Facilities Management
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, or urban agriculture project, or support such a program in the local community?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:

Millions of tons of perfectly edible, wholesome fruits and vegetables get wasted every year because their size, shape, or color don’t exactly match the food industry’s stringent cosmetic standards. Some are left in the fields to rot or get disked under, or are rejected later during processing. But when you’re slicing, dicing, chopping, and cooking, flavor matters a lot more than looks. To fight food waste and support local farmers, Chartwells parent company Compass Group USA, the nation's largest food service company serving 8 million meals a day, and Bon Appétit Management Company, its award-winning subsidiary, have together launched a groundbreaking program, Imperfectly Delicious Produce, to rescue and incorporate these fruits and vegetables into recipes served at Cal State San Bernardino!


Does the institution or its primary dining services contractor host a sustainability-themed food outlet on-site, either independently or in partnership with a contractor or retailer?:
Yes

A brief description of the sustainability-themed food outlet:

A healthier, more resilient campus is born from a
strong passion for taking action. We are proud to have
the opportunity to partner with a university that puts sustainability efforts at the forefront of student success and has taken such large strides towards a healthier future by establishing the first Office of Sustainability on the CSU San Bernardino campus.
We believe that a student’s journey goes beyond the textbook and can be found deeply rooted within social responsibility. From the ingredients sourced in recipes found at Coyote Commons to efforts in our kitchens to reduce waste, every action we take has a direct correlation with the health of your campus. Transparency is key and that is why Chartwells takes absolute pride in our sustainability story and promises.
With a team of sustainability experts and professionals dedicated to environmental responsibility, Chartwells will implement programs that align with the Resilient CSUSB Goals including a net zero waste campus and access to healthy and sustainable food for all Coyotes. Please find
an outline of our commitment to working with CSU San Bernardino, the Road Map Working Groups and the task force committees on a building a Resilient CSUSB.


Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
Yes

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:

We are committed to development and growth of local farms throughout North America. Our local purchasing goal is to source 20% or more of our products annually from within 250 miles of campus. This includes a mix of all locally available products with a focus on locally grown produce, but also incorporates dairy products, eggs, bakery and animal proteins. For purposes of local spend, we do not consider distribution centers or national manufactures within the vicinity as a standard practice. Our local spend is intended to reflect economic benefits back to the communities within which we do business.
All of our local purchases are monitored and tracked at the unit level for AASHE Stars and campus reporting. Collected through a variety of sources, this data is easily shared with the campus community in regular QBR meetings. Because we menu by season, we naturally tap into existing local product availability which reduces greenhouse gas contribution and enhances flavor.
Within 250 miles of the Cal State San Bernardino Campus, these farmers and producers listed below already have a relationship with other Compass operations. We are happy to work intimately with additional local providers to provide guidance on accessing the Compass distribution network.


Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
30

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
Yes

A brief description of the low impact dining events and/or plant-forward options:

One of the most important things you can do is make a commitment to your health. Whether you are looking to eat healthier, more balanced meals, have food allergies, or require a special diet, we have something for everyone.
If you live on campus and have food allergies or follow a special diet for medical, religious, or personal reasons, we are happy to meet with you to discuss your concerns. During this process, we will identify your needs and then look at options available to you. We will then determine the best solution regarding your meal plan. To begin the process, please contact our Campus Executive Chef
Chartwells offers a no-cost notification to students who opt-in when food is available at the end of service each day in resident dining facilities. Much food is wasted at the end of each service period when guest volumes decrease. Our notification system allows students to come to the resident dining facility, show their invite to the cashier, and enter without a swipe. Students may fill a to-go container with food that is available on the lines. Notifications are sent whenever product is available, about 10-15 minutes prior to close so that food is still available, safe, and doors are open.


Does the institution or its primary dining services contractor have a vegan dining program that makes diverse, complete-protein vegan options available to every member of the campus community at every meal?:
Yes

A brief description of the vegan dining program:

Foods that do not contain any animal-derived products at all including honey, dairy, or eggs. A variety of vegan options are offered throughout campus.
Foods that do not contain animal products except dairy or eggs. We celebrate the environmental and wellness benefits of a vegetarian diet by offering multiple options in each venue.
These foods are limited in calories, fat, saturated fat, cholesterol, and sodium. Eating these food choices more often will help you feel energetic and healthy.


Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
Yes

A brief description of the sustainability labelling and signage in dining halls:

• Chartwells will promote the recycling of all materials that are deemed recyclable by local haulers, based on our ability to capture and store these items on the site.
• All printed menus/letters will continue to be on 30% post-consumer recycled copy paper or higher. We also plan to eliminate digital screens to reduce the use of printed menus.
Sustainable programs and practices are only successful if reinforced with a strong marketing strategy. Working side-by-side with the marketing team, the Sustainability Intern will release a series of marketing campaigns that focus on supporting the Resilient CSUSB goals.
The marketing strategy is built on engaging education, active table touches, social media content including the
#ICareAboutFair and #StopFoodWasteDay campaigns and creative print advertising that tells a sustainable story to guests on campus.
With the creative support of our Marketing Innovations, Chartwells will carry out a robust calendar of campaigns targeting specific sustainable topics.


Does the institution or its primary dining services contractor participate in a competition or commitment program and/or use a food waste prevention system to track and improve its food management practices?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:

Our mission at Stop Food Waste Day is to ignite change regarding the global food waste issue. We do this by drawing attention to the problem, at the same time educating through engaging with society at all levels and sharing practical, creative and impactful ways we can all change our behavior to minimize food waste.
Chartwells will implement and execute a “Bring Your Own” mug/cup program to campus to offer students, faculty and staff plastic reusable to-go containers. Reusable dishware programs reduce our carbon footprint by reducing waste, plastic and Styrofoam production, transportation and packaging.
Many catered events have leftover food. In situations where a buffet is typically served, Chartwells has partnered with Food Recovery Network to train student volunteers to serve, at no cost to the client, a catered meal that was purchased as a buffet style option. When the food is served rather than self-serve, the meal components can be recovered and donated to the food pantry.


Has the institution or its primary dining services contractor implemented trayless dining (in which trays are removed from or not available in dining halls) and/or modified menus/portions to reduce post-consumer food waste?:
Yes

A brief description of the trayless dining or modified menu/portion program:

A healthier campus can only exist when we put the well-being of our students first. This belief drives our commitment to looking at where our ingredients are sourced, how they are grown and the communities they support. A healthier student body starts from scratch. With a strong partnership with sustainable suppliers and educators, like the Real Food Challenge, we are on the road to building a more resilient campus with CSU San Bernardino.
Chartwells has a strong relationship with the Real Food Challenge leadership. We work with a variety of colleges and universities around the country to analyze the foodservice on campus and define and evaluate what constitutes real food. Several of our higher education accounts, including Bard College and University of Utah, have signed on to the Challenge.
Reusable Products Program
Chartwells will implement and execute a “Bring Your Own” mug/cup program to campus to offer students, faculty and staff plastic reusable to-go containers. Reusable dishware programs reduce our carbon footprint by reducing waste, plastic and Styrofoam production, transportation and packaging.
Biodegradable Serviceware
We will offer the community biodegradable or recyclable serviceware dependent upon local services available
(composting or recycling). As a company, Chartwells
will continue to research the best biodegradable and environmentally friendly alternatives and we will continuously move forward in bringing the best and most cost efficient options to Cal State San Bernardino.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
Yes

A brief description of the food donation program:

Chartwells offers a no-cost notification to students who opt-in when food is available at the end of service each day in resident dining facilities. Much food is wasted at the end of each service period when guest volumes decrease. Our notification system allows students to come to the resident dining facility, show their invite to the cashier, and enter without a swipe. Students may fill a to-go container with food that is available on the lines. Notifications are sent whenever product is available, about 10-15 minutes prior to close so that food is still available, safe, and doors are open.


Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
Yes

A brief description of the food materials diversion program:

Reducing food waste doesn’t come from one person. It is a combined effort from the campus community fueled by sustainable education and a team mentality of reaching the same goal hand-in-hand.
Starting with Coyote Commons, Chartwells will put the Erase Waste campaign into action with the help of a CSUSB student organization. By creating a partnership with the Environmental Studies Club, we can utilize the strength of the student voice and create a widespread reach to their peers about the importance of reducing waste.
Erase Waste will set a goal of reducing front of the house food waste by 5% each semester. Powered by educational tabling sessions, nutritional information on healthy portion sizes, events and friendly competitions, Coyotes will be encouraged to reduce overall food waste while tracking progress on
a Waste Tracker. Supplied with a scale, the Environmental Studies Club and Sustainability Intern will weigh food waste each week to track their goal.
The Environmental Studies Club will take pride and ownership of this campaign while learning through a real-life experience. At the end of the semester, Coyotes can celebrate with a closing Erase Waste event as they reach their 5% reduction goal.


Does the institution or its primary dining services contractor have a pre-consumer composting program?:
Yes

A brief description of the pre-consumer composting program:

WASTE NOT Program:
Chartwells utilizes a system called Waste Not, which was developed internally to more efficiently reduce food waste. Waste Not manages waste stream inventory in the following ways:1. Collection of food scraps from production, entry of quantity into software
2. Information on overproduction and food donation quantities
3. Expired inventory
4. Composted product
5. Recycled products


Does the institution or its primary dining services contractor have a post-consumer composting program?:
Yes

A brief description of the post-consumer composting program:

Each kitchen we operate at CSUSB will be set up with the Waste Not waste stream management system. Information is collected and entered daily into the system. Reports can be run on demand at the account and per kitchen.
None of the data is considered proprietary or confidential for reporting purposes. We would enjoy collaborative discussion to review findings, suggestions for waste reduction and outside influences and factors that may be affecting food waste.
Currently there are over 2,000 Compass dining venues participating in the Waste Not program with an 18% reduction in waste since its companywide inception in fall 2018. Our goal is for each of our kitchens to have no more than 5% food waste by 2021.


Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
Yes

A brief description of the reusable service ware program:

Reusable trays, plates, bowls and flatware are used for "dine in" meals. Additionally, all reusable containers are encouraged for purchase for each customer to have their to-go containers without contributing to waste and reducing litter.


Does the institution or its primary dining services contractor provide reusable and/or third party certified compostable containers and service ware for “to-go” meals (in conjunction with an on-site composting program)?:
Yes

A brief description of the compostable containers and service ware:

Reusable Products Program
Chartwells will implement and execute a “Bring Your Own” mug/cup program to campus to offer students, faculty and staff plastic reusable to-go containers. Reusable dishware programs reduce our carbon footprint by reducing waste, plastic and Styrofoam production, transportation and packaging.
Biodegradable Serviceware
We will offer the community biodegradable or recyclable serviceware dependent upon local services available
(composting or recycling). As a company, Chartwells
will continue to research the best biodegradable and environmentally friendly alternatives and we will continuously move forward in bringing the best and most cost efficient options to Cal State San Bernardino.
Be Straw Free Campaign
Chartwells will implement the “Be Straw Free” Campaign. The campaign will eliminate straw plastic that ultimately ends up in landfills. The campaign was started by a 9-year-old in 2011 and is now run by Eco-Cycle. If students believe straws should be offered on campus, we have access to compostable straws made from PLA through our biodegradable service ware company.


Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers instead of disposable or compostable containers in “to-go” food service operations?:
Yes

A brief description of the reusable container discount or incentives program:

Fair Trade
At Chartwells, we believe that every single person has a part to play to ensure we create a society with systems built on equity and sustainability. As fair trade stakeholders, we will introduce the Campus Fair Trade Initiative to CSUSB. This campaign will commit to bringing at least two Fair Trade-Certified products in all retail, c-store and residential dining locations.


A brief description of other sustainability-related initiatives not covered above:
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Website URL where information about the sustainable dining programs is available:
Additional documentation to support 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.