Overall Rating Silver
Overall Score 49.39
Liaison Lynn Stoddard
Submission Date Dec. 31, 2018
Executive Letter Download

STARS v2.1

Eastern Connecticut State University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 2.97 / 6.00 Josephine Brickner
Institute for Sustainable Energy
"---" 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:

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “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):

Chartwells is the campus' dining services provider on campus. Chartwells is proud to make a difference and offers the following commitments:
* Cage free shell eggs
* Sustainable Seafood. Chartwells partners with the Monterey Bay Aquarium Seafood Watch program to ensure that all seafood served complies with strict sustainability requirements.
* Composting of pre- and post consumer waste
* Use of zero trans fat oils
* ONLY antibiotic free poultry, chicken and pork are only produced with restricted use of drugs.
* Milk served is rGBH free and free from rBST
* A gluten-free station and allergen free options are available for all students
* The campus sells fair trade coffee through Starbucks Coffee and Sun Roaster Coffee for Farmer Equity program.


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):

This inventory of products covers 10/1/17-9/30/18, and the purchase $$ spent for the same reporting time period. The inventory was initiated as part of an effort to monitor key sustainability category trends as compared to the goals of our sustainability platform, then revised to add more details as required for this category. (Sustainability Platform found here: http://www.easternct.edu/sustainenergy/files/2019/04/Chartwells-Abbreviated-Sustainability-Platform.pdf)(See PA-2 for more about our sustainability platform).

Chartwells is currently looking to expand upon the number of sustainable food vendors that it works with.

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

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

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) No Yes
Convenience stores Yes Yes
Vending services Yes Yes
Concessions No No

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:

This information was verified and updated with Jeff Kwolek after speaking with him on 7/20/18.

Joseph Salvaggio, Sr. Director of Dining Services, provided the food inventory and expenditure information.

Another link to Dining has been added here: http://www1.easternct.edu/sustainability/dinning-and-dorms/

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.