| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 45.05 |
| Liaison | Daniela Beall |
| Submission Date | Nov. 6, 2017 |
| Executive Letter | Download |
University of Wisconsin-Green Bay
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.53 / 6.00 |
Rick
Warpinski Director, University Union University Union |
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):
Sustainable Practices- Chartwells Dining UWGB
IDP (Imperfectly Delicious Produce)
- IDP is a program used to rescue food that is perfect to use but underutilized. These products are typically thrown in the compost by most farmers because they are not “acceptable”. They are usually some sort of imperfection like lettuce that is too small or carrots that are different shapes, and different shaped potatoes. When you go to the grocery store all the produce looks the same. This program utilizes the produce that does not fit the retail specifications. This program lowers waste and increases sustainable practices.
Waste Not
- Waste not is a web based tracking tool. This program allows us to track waste at the station level. It brings accountability to waste to everyone. We are able to track waste and put a dollar amount on it. Recycling is good but we can also reduce waste at the source. Stations receive a bin that is then weighed. All food scrap goes into the bins and then composted instead of thrown in the trash. This makes employees accountable to how they trim products and waste.
Sustainable Purchases
We are committed to sustainable purchasing. We are able to track and pull reports on what we are buying sustainable and how much. So far this school year:
o 2,521 cage free eggs
o 4,548 gallons rbgh-free milk
o 16,164 pounds reduced antibiotic chicken
o 6,096 pounds reduced antibiotic turkey
o 1,469 pounds sustainable produce.
o 351 pounds Fair Trade Coffee
o 2,079 pounds Sustainable Seafood
o We also purchase all FAD free tuna
Compost
- We utilize a compost program. All compostable trimming are utilized. We also compost our food scrap in the dish room utilizing the pulper unit. This practices helps lower the amount of stuff thrown in a land fill. The compost is then taken to a facility and used to create energy to heat a building.
Tray less cafeteria
- We practice a tray less cafeteria. This helps lower the amount of waste in the cafeteria
Packaging.
- We do not use any packaging in our residential dinning service. All packaging we purchase for retail is eco friendly and compostable products.
Menus of Change
- Menus of change is an initiative that promotes sustainable practices by the way that you menu. Chartwells is committed to this. Menus of change focuses on a lot of plant based cooking. There is a strong focus on grains. You will see protein but the proteins used are ones that are lean, and produced sustainably. A result of this is much more nutritious meals for our customers. This initiative can change the way people eat. We believe that teaching students how to dine at this time in their life will affect how people dine and purchase food for years to come.
Food Recovery Initiatives
- All Chartwells accounts are to work with a food recovery program. We are lucky enough to have one right on campus. We are currently in the process of collaborating with Campus Kitchen and figuring out the logistics of donating usable left overs to their program.
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):
Chartwells connects with vendors annually for updates on new product offerings, pricing issues and operation’s needs. Inventory is conducted weekly and at month end. Inventory data is used to ensure an optimal product mix and to create a check & balance of cost controls and to alert the management team of any adjustments needed to the ordering process.
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) | No | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
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) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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.