Our 2022 Corporate Social Responsibility Report (CSR Report) outlines the ways our associates are advocating for change and positioning us as future-forward leaders in our field for sustainability. We are proud of each and every Chartwells dining team, and we invite you to check out their accomplishments in the full CSR Report below:

At Chartwells, we constantly seek new ways to support our neighbors, associates, and environment. Our passionate teams are on the front line of the fight to be environmentally and socially responsible, whether they’re reducing single-use plastics or eliminating food waste. We were honored to have 8 features in this year’s Compass Sustainability Report outlined below.

Reducing Food Waste | Texas A&M, University of Texas at Arlington, and New Mexico Tech

The Aggie Dining team at Texas A&M University is serving new clientele! Their “We Feed Aggie Animals” initiative reimagines food waste, like orange peels, lettuce cores, and pineapple tops, as food for exotic animals. Produce scraps go to the Winnie Carter Wildlife Center to feed camels, zebras, kangaroos, wild cats, and more.

At the University of Texas at Arlington, the Maverick Dining team stops food from ending up in landfills by partnering with the Food Recovery Network and the on-campus composting program. The team’s efforts won them the 2021 Food Recovery Challenge National Award for Leadership from the U.S. Environmental Protection Agency.

At New Mexico Tech, students are composting food scraps as mulch for a community garden that will grow lettuce, tomatoes, and other produce. The produce from their 12,000 sq. ft. community garden goes straight to the local community in a circular food production and waste diversion program.

Giving Back to the Community | University of Chicago and University of North Carolina, Charlotte

UChicago Dining’s team is emphasizing social responsibility by partnering with hyper-local minority and women-owned businesses within 8 zip codes around the university. The chosen vendors supply dairy products, fresh produce, baked goods, and much more to dining halls.

UChicago is also expanding its focus on social responsibility by hosting events that highlight unique cultural experiences. Their ChARTwells event celebrated Black History Month by featuring local Black artists and cuisine. Special guest Chef Bryant Terry, an African American vegan chef and food justice activist, hosted a Teaching Kitchen and instructed students on how to make vegan Tanzanian tofu curry.

Students at UNC Charlotte can feel good about getting their daily cup of coffee when they go to Change Please Café. Change Please is a U.K.-based program that is on a mission to support single mothers and people facing homelessness. The new café is the first U.S. branch of Change Please, and the program teaches career skills, offers psychological support, and works to secure homes.

Helping the Planet Stay Green | HowGood and American University Dining

Students all across Chartwells campuses can now make informed dining decisions thanks to new labels that describe the environmental and social impacts of their food. Chartwells recently partnered with HowGood, a research company with the world’s largest database of ingredient and product sustainability data, to determine which menu items are climate-friendly. Labels are displayed on menus and digital signage at partner campuses.

HowGood used the following metrics to evaluate recipes for climate friendliness:

• Greenhouse gas emissions
• Processing
• Water usage
• Soil health
• Land use
• Working conditions
• Biodiversity
• Animal welfare

American University is one step closer to its zero-waste goals. Terrace Dining Room, the main dining facility on campus, reduced its dependence on single-use plastics by switching to OZZI reusable takeout containers. The switch will divert an estimated 2,571 pounds of waste from landfills.

Powering Up With Plant Protein | UMBC, University of Pittsburgh

Making the switch to plant-based foods can significantly reduce agricultural production emissions. At UMBC, students are becoming difference makers by dining on plant-based options. Their menus now include a plant-based edible cookie dough that can be produced with less impact on the environment.

Pitt Eats at the University of Pittsburgh is also taking action to lower their carbon footprints. Their new, innovative vegan poke bowl offers a plant-based and sustainable option for seafood. The new menu item eliminates carbon emissions by reducing independence on the fishing industry.

Advancing Sustainability and Tackling Food Insecurity | JoyFul

Chartwells Higher Education invited students across the nation to connect and celebrate their communities during JoyFul, a year-long campaign dedicated to creating inspirational moments of joy through food.

During the year-long JoyFul campaign, partner campuses donated over 100,000 meals to the needy, supported over 400 organizations, and added a little more happiness to the world through over 530,000 acts of kindness.

Our signature GrateFul event took place on 300 Chartwells campuses on Stop Food Waste Day and raised awareness about how to advance sustainability. Students and teachers learned about the benefits of plant-based diets, packed food for donation, and participated in initiatives to reduce food waste.

We’re proud of our amazing teams and their commitment to giving back! Our associates are the reason that we remain industry leaders and future-focused innovators. Thank you for all that you do!