| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.29 |
| Liaison | Bonnie Dong |
| Submission Date | Oct. 30, 2014 |
| Executive Letter | Download |
MacEwan University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 3.00 |
Susan
Cooper Coordinator, Hospitality Services Retail & Campus Services |
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:
To track these purchases, ARAMARK uses their purchasing tracking system. Products within this system are coded at a central head office level with Sustainability and Supply Chain personnel for key attributes, including:
- Province of Origin
- Province of Processing
- Sustainable Attributes including: Fair Trade, RFA, MSC, ACC, OceanWise, Local Food Plus, Organic Certified
Four key areas of focus for purchasing are:
o Locally Grown / Raised & Produced Foods
o Ecologically Produced & Humanely Raised Foods
o Sustainable Seafood
o Socially Responsible Products (e.g. Fair Trade Certified / Rainforest Alliance Certified)
All of the information provided, including purchasing metrics, has been verified by ARAMARK’s head office and sustainability personnel, and are accurate to the best of their knowledge. Tina Horsley (horsley-tina@aramark.ca) and Michael Yarymowich (Yarymowich-michael@aramark.ca) are the Corporate Sustainability contacts that can respond to any further questions regarding the data or clarification. For additional information, visit http://www.canadastop100.com/environmental/ or www.liveitgood.ca.
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”):
Build your own Pho Soup station, Build your own salad bar, Black Bean Burger, Build your own Baked Potato Bar, Vegan Shepherd's Pie, Vegan Cabbage Rolls, rotational hot entrée or rotational heat and serve entrée at all campuses.
Vegan options available (prepared or packaged) at main campus Convenience Store daily.
-Point of Purchase signage and labeling is used. Vegetarian and vegan items are identified on menus where possible. Product labeling also identifies some products as vegetarian or vegan.
-Dining services has Vegetarian and Vegan offerings to help promote a more Flexitarian diet – featuring vegetarian and vegan items daily and promoting their benefits.
- in our Express Program - fresh made grab'n'go (sandwiches, salads, etc to go) – vegetarian and vegan items are identified on the label as well as in the nutrition information and ingredients.
- Food Services Social Media (Facebook, Twitter, Pinterest) promotes and highlights vegetarian and vegan options
- Increasingly, complete-protein options are a key focus of food service marketing and communication initiatives
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Get the Good Stuff, an 8 week campaign mid January to early April promoting nutritious food items. Includes fresh, chef-prepared vegan items daily at all campuses.
Ensuring vegetarian and/or vegan options are available at each campus daily. One hot and/or heat & serve option is consistently vegetarian and/or vegan
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.