| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.02 |
| Liaison | James Speer |
| Submission Date | June 30, 2016 |
| Executive Letter | Download |
Indiana State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Dana
Babel District Manager Sodexo |
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:
The Local and Sustainable Purchasing Tool assists site level managers in the process of gathering purchasing information, providing a method to track the purchases and offer support in communicating this information with customers and clients. The tool helps identify where sites spend the most in each category, to demonstrate the potential opportunities the site has to improve the percentage of local and sustainable spend.
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”):
Sodexo provides Vegan and Vegetarian options at every meal in the dining halls and vegetarian. We provide a Vegan and Vegetarian station in the dining halls and include these options in catering. All vegan and vegetarian foods are labeled with signs and along with online access to weekly menus and ingredient lists. Meatless Mondays have been implemented in the dining halls.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Generations Restaurant caters meals with locally raised meats. All dairy products and eggs are locally sourced. There are goals to produce awareness about mindful eating to reduce both over consumption of animal products and sugar, as well as food waste.
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.