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
Complete 0.11 / 6.00 Ashley Farquhar
Sustainability Manager
FGCU Campus Dining/ Chartwells
"---" 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):

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):
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.

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

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) :

The website URL where information about the programs or initiatives is available:
Additional documentation to support 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.