| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.88 |
| Liaison | Barbara Queen |
| Submission Date | June 6, 2016 |
| Executive Letter | Download |
California State University, Los Angeles
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Daniel
Keenan Executive Chef GEH |
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indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
40
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Attached to Food and Beverage Purchasing is guide inventory listing that tracks monthly count on all products and line items all animal products.
None
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
None
Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
None
Are the vegan options accessible to all members of the campus community?:
Yes
None
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
The University Club restaurant provides vegan options on the menu as well as the option to request custom vegan dishes in advance. The Dining Commons has a daily vegan special available to all students who wish to partake.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Campus Dining Services has employed the services of a number of consulting firms that have attained feedback from the general student population. Vegan and Vegetarian food was noted by the students as items they would like to see more options. Since then the campus has opened 4 new outlets that offer pre-packed healthy choice items, many of which without animal products.
The website URL where information about the vegan dining program is available:
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None
Annual dining services expenditures on food:
600,000
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
300,000
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
75,000
US/Canadian $
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.