| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.05 |
| Liaison | Manon Raby |
| Submission Date | May 26, 2017 |
| Executive Letter | Download |
Concordia University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Isabelle
Mailhot-Leduc Sustainable Food System Coordinator Environmental Health and Safety |
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
30.44
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A brief description of the methodology used to track/inventory expenditures on animal products:
Food sustainability and sourcing benchmarks are monitored by analyzing velocity reports. Reports are submitted by the food service provider three times a year and presented to the Sustainable Food Service Advisory Committee. In terms of sustainable animal products, food services currently purchase some organic poultry from an Ecocert-certified producer, cage-free shell eggs from another producer, and sustainable seafood (either certified by MSC or BAA GAP, or recommended by Ocean Wise).
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Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
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Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
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Are the vegan options accessible to all members of the campus community?:
Yes
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A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Concordia’s two Dining Halls include a vegetarian/vegan food station, open every day at lunch and dinner. These daily vegetarian/vegan options are served on a five-week menu rotation.
Food Services use the glass panels over the food stations and the menu chalkboard to identify vegetarian/vegan options. They also developed menu icons that they put on the menu stands.
Meatless Mondays are organized twice a month in the two Dining Halls. On this special day, all the food stations are vegetarian or vegan.
Besides the Dining Hall, the Concordia community has access multiple other vegetarian/vegan options on campus. The Green Beet, a café managed by Concordia Food Services, has an exclusively vegan and vegetarian menu. Many student-run cafés and soup kitchens also offer complete-protein vegan dining.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
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The website URL where information about the vegan dining program is available:
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Annual dining services expenditures on food:
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Annual dining services expenditures on conventionally produced animal products:
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Annual dining services expenditures on sustainably produced animal products:
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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.