| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.88 |
| Liaison | Laura Young |
| Submission Date | Feb. 11, 2016 |
| Executive Letter | Download |
Michigan State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Carla
Iansiti Sustainability Officer Culinary 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:
DATA REPORTING for RHS SUSTAINABILITY OFFICE
1. Reporting Categories
1. MICHIGAN BEEF: DATA RETRIEVAL: I-Series
2. MSU BEEF/PORK: DATA RETRIEVAL: I-Series
3. LOCAL PRODUCE: DATA RETRIEVAL: I-Series, Misc
4. BOTTLED WATER: DATA RETRIEVAL: I-Series, Misc, Vendor
5. SOF: DATA RETRIEVAL: Misc
6. FT COFFEE/TEA: DATA RETRIEVAL: Vendor
7. SEAFOOD: DATA RETRIEVAL: I-SERIES
8. LOCAL/REGIONAL $$: DATA RETRIEVAL: Monthly AP Report
9. YTD SUPPLIER REPORT: DATA RETRIEVAL: Annual Reports
2. Additional Collection Considerations:
• GMOs
• Country of Origin; USA-Canada; Other
• Third Party: Chemicals, Disposables, Seafood, LEED production facilities, Energy Star
• Allergens
• Recyclable, Compostable, Recycled Content
3. General:
• Units of Measure
• Bakery is Local?
• Agreed Terms for Local/Regional definitions
• Seafood
• Data Warehouse
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”):
Culinary Services identifies 8 allergens as well as and low fat, grown at MSU and grown locally , local, nuts, soy, fish, shellfish, dairy, gluten free, Sustainable seafood, Vegan, Vegetarian, Kosher and Halal In addition, retail operatios offer prepackaged vegetarian and gluten free options as well as Halal options in the Riverwalk Market.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
The menus have been formulated and balanced to offer a variety of options for all diets. We prepare much of our foods from scratch whenever possible.
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.