Overall Rating	Gold - expired
Overall Score	69.81
Liaison	Kathleen Crawford
Submission Date	July 28, 2017
Executive Letter	Download

STARS v2.1

Florida Gulf Coast University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.11 / 6.00	Ashley Farquhar Sustainability Manager FGCU Campus Dining/ Chartwells

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

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:

Part 2

Animal Products

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):

Yes

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):

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

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):

Chartwell's manages the sustainable food and beverage purchasing program with support from FGCU's Business Operations Office and the Environmental Health & Safety Department. Chartwell's just completed their first year as FGCU's dining partner. During that time, they hired a full-time Assistant Director of Marketing and Sustainability and they have worked with the university to hire three Real Food Challenge (RFC) interns. The interns are responsible for running the RFC Calculator, managing a Food Systems Working Group, and developing campus outreach for sustainable food systems. Since this is the first year of the program, we are focused on identifying where we stand and the next phase of the program will entail creating an action plan to increase the amount of local/community-based, ecologically sound, fair, and humane foodstuffs. This action plan will also identify how we can most comprehensively address the sustainable sourcing for specific food items. In addition to these efforts, Chartwell's is a subsidiary of Compass Group and they have the following sustainable sourcing initiatives: • Purchasing 100% Humane Farm Animal Care, cage-free shell eggs • Purchasing only rBGH free milk and yogurt • Purchasing turkey and chicken produced without the routine use of human antibiotics • Working with the Monterey Bay Aquarium Seafood Watch program to increase the amount of sustainable seafood purchased • Participating in the Collation of Immokalee Workers Fair Food Agreement

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):

FEBandOCT-inventory of food purchases-final.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

We are running the Real Food Challenge (RFC) Calculator since our university signed the Real Food Campus Commitment. Our student interns collected this data through paper invoices and various digital reports and inputted it into the RFC excel spreadsheet . We do not have a year's worth of data, so we are running the months of October 2016 and February 2017 to serve as a representative sample. Chartwell's compiled the attached inventory as supporting documentation to accompany this credit.

If uploading output from the Real Food Calculator, provide:

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

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

Required if pursuing either part of the credit:

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

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

- Butterball Turkey- Butterball has been awarded American Human Certified® status from the American Humane Association (does not count for Real Food Challenge). Butterball Turkey consists of 2% of total purchases - 1.2% of our local produce comes from farms that are within 250 miles of the university but are not considered community based.

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

3.20

The website URL where information about the programs or initiatives is available:

https://new.dineoncampus.com/fgcu

Additional documentation to support the submission:

---

Data source(s) and notes about the submission:

Please see Wellness & Sustainability subpages on the the URL provided above.

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.