Sustainability

 Chartwells Dining Services at Nazareth College participates in the following sustainability practices in an effort to positively impact our environment, as well as reduce our carbon footprint.

 
Chartwells sustainability initiatives focus on four key areas:

Environment
Minimize our impact on the environment with a primary focus on reduction. Our approach is to bring awareness and education, and implement best practices where viable, for Waste Management, Water Conservation, Energy Efficiency and Pollution Control.

Purchasing Initiatives
Encourage responsible and sustainable practices in our supply chains. Our purchasing initiatives provide food choices which celebrate flavor, affirm cultural traditions, and support local communities This includes local purchasing, Fair trade coffee and sustainable seafood programs.

Compass in the Community
Support and encourage charitable initiatives and community reinvestment with our associates and partners corporately and locally where we do business. 

Nutrition & Wellness
Provide programs and education that foster and promote healthful, productive workplaces and communities for the benefit of our associates and guests. Programs include Balanced Choices,our healthy lifestyles nutrition program, and healthy workplace, rewards and development programs.   

What we are doing everyday…
Zero Trans-Fat  All oils used in our kitchens are zero trans-fat free.

Ocean Friendly Seafood  We use seafood that is either Best Choice or Good Alternative according to the Monterey Bay Seafood Watch program whenever possible.

Cage-Free Eggs  We use cage free shell eggs in our kitchens.

Growth Hormone Free Milk  We serve fresh fluid milk from cows that have been certified to be free of the artificial growth hormones rBGH/rBST.

Antibiotic Free  We serve chicken and turkey that has been produced with restricted use of antibiotic drugs, especially as a growth additive in feed.

Disposable Packaging  We use corn based biodegradable cups coffee sleeves and plates and use non bleached napkins and paper towels.

Local Flavor   We collaborate with local producers to provide fresh food options whenever possible including local produce and New York State cheeses.

Balanced U  Balanced U is designed to provide healthy meals and educational wellness tools to engage students and faculty in healthier lifestyle dining options provided within our operations. We want to help students make the connection that their diet can affect how they feel, look and perform. Look for Balanced U offerings in each location.

Trayless  By not using trays in the resident dining halls, we are using less water and chemicals and reducing food waste.

Reduce Waste  We reduce waste by utilizing the Trim Trax program which tracks and measures food waste and waste costs in production waste, overproduction, and unused/outdated inventory.

 Look for these signs at our dining locations:

  

 

 

 What our customers can do:

- Take only what you can eat. Go back for seconds if you are still hungry.
- Only use the napkins, glasses, dishware and silverware that you need.
- Use carryout containers only when you are carrying out.
- Reduce your use of disposable packaging as much as possible.
- Recycle and compost whenever you can.
- Use appropriate receptacles when discarding waste.
- Go trayless whenever you can.
- Remember that you can make a difference!