| Overall Rating | Silver |
|---|---|
| Overall Score | 56.09 |
| Liaison | Ciara Tennis |
| Submission Date | Nov. 10, 2021 |
Eastern Connecticut State University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.13 / 6.00 |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
This inventory of products covers 10/1/19-9/30/20, 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. (See PA-2 for more about our sustainability platform).
https://www.easternct.edu/sustainability/sustainable-dining/sustainable-dining.html
Chartwells is currently looking to expand upon the number of sustainable food vendors that it works with.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
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.
https://www.dineoncampus.com/easternct/sustainability
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
Information provided by Joe Salvaggio, Sr. Director of Dining Services.
Information provided by Joe Salvaggio, Sr. Director of Dining Services.
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.