Overall Rating	Reporter - expired
Overall Score
Liaison	Debra Shepard
Submission Date	March 6, 2020
Executive Letter	Download

STARS v2.1

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

Status	Score	Responsible Party
	Reporter	Debra Shepard Sustainability Consultant N/A

"---" 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”):

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):

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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):

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):

2018 sustainabilty scorecard_a5aZdXR.pdf

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).

If uploading output from the Real Food Calculator, provide:

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

Optional Fields

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

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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:

https://new.dineoncampus.com/cof/sustainability

Additional documentation to support the submission:

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Data source(s) and notes about 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 or simply email your inquiry to stars@aashe.org.