| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 72.34 |
| Liaison | Ciannat Howett |
| Submission Date | July 25, 2014 |
| Executive Letter | Download |
Emory University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.13 / 3.00 |
Emily
Cumbie-Drake Sustainability Programs Coordinator Office of Sustainability Initiatives |
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
28
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A brief description of the methodology used to track/inventory expenditures on animal products:
In 2013, Sodexo contracted with a third-party company, Ecova, to develop an Emory-specific tracking database for local and sustainable food purchases for Fiscal Years (FY) 2012-2014 based on the Sustainable Food Purchasing Guidelines developed by Emory’s Sustainable Food Committee. Ecova collected purchase invoices from Emory’s suppliers, as well as details on product locality and sustainability of purchases in each food category. Ecova was able to gather data on food purchases for 86% of Emory University’s food and beverage spend in FY 2012 and 2013.
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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”):
Vegan and vegetarian options are available at many dining locations and at every meal in the main undergraduate dining hall (the DUC). The Cox Hall Food Court also always has vegetarian meals available and often has vegan meals in addition to a salad bar.
In fall 2013, a Meatless Mondays campaign was launched in the DUC, Cox Hall Food Court, Rollins School of Public Health cafe, Oxford College's dining hall and the cafeteria at Emory University Hospital. Each Monday, additional vegetarian and vegan options are highlighted in menus. Signage throughout the dining facilities explains the benefits to reducing meat consumption. Additionally, several chef demos in the dining halls showcased vegan/vegetarian recipes to students, faculty, and staff.
In addition to vegetarian and vegan dining options, Emory’s Dining Services provides a number of specialized dining plans including dairy-free and kosher options.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
In the Fall of 2008, Emory Dining began an initiative to preserve the biodiversity of our food chain through the purchasing of certain designated endangered turkey breeds. The annual Heritage Turkey Feast features Heritage turkeys, older breeds of turkeys that had been driven to the brink of extinction by industrial broad-breasted white turkeys that comprise 99% of the market. Partnering with Heritage Foods USA since 2008, Emory purchases Heritage Turkeys and helps to ensure a viable consumer market for them. 2013 was the fifth annual Heritage Harvest Feast.
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.