| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Jennifer Wilson |
| Submission Date | March 23, 2015 |
| Executive Letter | Download |
Georgia State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
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indicates that no data was submitted for this field
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
24
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A brief description of the methodology used to track/inventory expenditures on animal products:
Inventory of overall food expenditures are tracked using FoodPro, a total inventory software program that tracks food from procurement through usage.
To track our conventionally produced animal product purchases, we utilized our vendor's (US Foods http://businessanalytics.usfood.com/analytics/saw.dll?Dashboard) data base, to drill down on conventionally produced animal product purchases.
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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”):
Georgia State University (GSU) offers a diverse, complete-protein vegan, gluten-free and Healthy Habits dining options during every meal.If you follow the link below, you can access our dining hall menu, which is available to the entire GSU community in addition to being displayed in each dining hall.
See Dining Hall Menu:
http://131.96.147.201/foodpro/shortmenu.asp?sName=Georgia+State+University+PantherDining&locationNum=01&locationName=Piedmont+North&naFlag=1
The logos pertaining to Vegan, Vegetarian, Gluten-Free and Healthy Habits are displayed on the online menu and are also labeled above items within the dining halls with marker and cling-on's.
Flyers, napkin inserts and online marketing material as well as social media feeds such as Facebook, Twitter & Instagram inform the GSU community of our specialty events promoting vegan and vegetarian menu options.
"Meatless Monday's" are a promotional event we will be hosting every Monday in the month of March. In addition to napkin inserts and promotional posters, the website's event calendar will have the information posted for
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
"Nutrition in a Minute" are online informational video segments, located on the PantherDining website listed below, that provides the GSU community with healthier plate alternatives.
See Nutrition in a Minute:
https://www.youtube.com/playlist?list=PLaXKJViuRcXAHoK7wJ8L8aMnZhGftMtba
"Cooking Demos" like our Chicken or Tofu Lettuce Wrap Day, allows our dining hall employees, along with a registered dietitian, to educate the GSU community on healthy and alternative meals.
See Events page with Flyers: http://dining.gsu.edu/dining-hall-events/
The website URL where information about the vegan dining program is available:
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Annual dining services expenditures on food:
2,690,659
US/Canadian $
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Annual dining services expenditures on conventionally produced animal products:
656,352.20
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
0
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.