| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.68 |
| Liaison | Darcy Coughlan |
| Submission Date | Nov. 24, 2015 |
| Executive Letter | Download |
Coastal Carolina University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Jennifer
Sellers Sustainability Coordinator Sustainability |
Percentage of total dining services food purchases comprised of conventionally produced animal products:
A brief description of the methodology used to track/inventory expenditures on animal products:
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Are the vegan options accessible to all members of the campus community?:
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Our vegan –vegetarian program has been set forth by our corporate chefs to ensure that daily intake for vegan-vegetarian customers is met. It is designed to allow customization of the ingredients available for the meal period as well as any other of the vegan-vegetarian items from the salad bar that would heat up well and complement the dish being served. Aramark offers a meatless option daily that helps reduce the amount of animal derived food purchases.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Aramark is committed to non-pen raised pork by 2017. We do offer a complete protein, vegan option at Hicks daily. Sometimes the dish at the Sautee station will contain dairy, but it is a made to order station that allows for ingredient omission.
The website URL where information about the vegan dining program is available:
Annual dining services expenditures on food:
Annual dining services expenditures on conventionally produced animal products:
Annual dining services expenditures on sustainably produced animal products:
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.