| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 30.25 |
| Liaison | Doug Oetter |
| Submission Date | June 30, 2017 |
| Executive Letter | Download |
Georgia College & State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.67 / 3.00 |
Doug
Oetter Professor History and Geography |
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
20
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A brief description of the methodology used to track/inventory expenditures on animal products:
On-site monitoring of purchases in a food management software system.
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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
None
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”):
We have a vegan menu for all three meals, including a vegetarian and vegan station for lunch and dinner. Signage indicates the ingredients. Both our vendor (Sodexo) and University Housing have teamed up to offer 'Meatless Mondays;' Sodexo gave away 30 meals to participants, who were treated to movies such as "Forks over Knives." We did a first-phase Real Food Challenge survey, which has informed student and campus groups.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
We have eliminated trays to conserve energy, reduce our water consumption, limit the amount of chemicals draining into our water ways and reduce the amount of waste traveling to land-fills. We have posted signage to explain the savings to our environment.
Sodexo has adopted additional policies to support animal welfare: http://sodexousa.com/usen/media/press-releases/2015/animal_welfare_policy.aspx
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
1,300,000
US/Canadian $
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Annual dining services expenditures on conventionally produced animal products:
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None
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.