Overall Rating Reporter
Overall Score
Liaison Debra Shepard
Submission Date March 1, 2019
Executive Letter Download

STARS v2.1

Wentworth Institute of Technology
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete Reporter Debra Shepard
Sustainability Consultant
N/A
"---" 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:
11

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

Sustainable Seafood: Chartwells prioritizes the purchasing of seafood in accordance with Seafood Watch Guidelines.

10)% Cage Free Eggs: Chartwells is committed to taking a stand on animal welfare by offering HFAC certified cage free shell eggs.

Zero Trans Fats Oils: We uses oils that contain zero trans fats.

Local Food Sourcing: By focusing on local purchasing, we are able to reduce the miles required for delivery vehicles to deliver our products

Restricted Antibiotics: Chartwells strives to source chicken and turkey that has been produced with restricted use of antibiotics, especially as a growth additive in feed.

100% rBGH-Free Milk and Yogurt: We serve fluid milk and yogurt from cows that have been certified to be free of artificial growth hormones rBGH and rBST whenever possible.

100% Fair-trade / ECO-certified coffee


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):

The inventory was conducted using Chartwell's purchasing system and sustainability scorecard criteria. The data in the attached file covers the Chartwell's fiscal year (10/17-9/18).


Percentage of total dining services expenditures on Real Food A (0-100):
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Percentage of total dining services expenditures on Real Food B (0-100):
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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 No
Convenience stores Yes No
Vending services Yes No
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) :
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The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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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.