| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 69.28 |
| Liaison | Austin Eriksson |
| Submission Date | Feb. 29, 2016 |
| Executive Letter | Download |
California State University, Northridge
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.48 / 3.00 |
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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:
22.87
None
A brief description of the methodology used to track/inventory expenditures on animal products:
The University Corporation uses the Real Food Challenge Calculator to track and inventory expenditures on 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”):
Vegan and Vegetarian options are offered at all dining locations on campus. Labels and signs are incorporated throughout all facilities.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
The university is participating in the Real Food Challenge. We have a farmers market every Tuesday during the academic year and every third week there will be a food demonstration showcasing vegan and vegetarian recipes with local sourced produce from the farmers market. This will be a collaboration between The University Corporation and the Marilyn Magaram Center.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
5,114,250
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
1,169,628
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
1,442,218
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.