| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.41 |
| Liaison | Tracey Coronado |
| Submission Date | April 1, 2015 |
| Executive Letter | Download |
Missouri State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Doug
Neidigh Sustainability Coordinator Environmental Management |
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indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
43.27
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Corporate Social Responsibility (CSR) Reports are generated quarterly through Chartwells' MyFinance and MyResults platforms. Sustainability scorecards are designed to help grow our sustainability commitment based on quantifiable data; to measure and report on our successes and to help adjust our strategies when we are challenged by the results.
The scorecard details the specific purchasing criteria of our sustainability initiatives which include:
•Humane Farm Animal Care (HFAC) certified cage free shell eggs
•Recombinant Bovine Growth Hormone (rBGH) free dairy (Milk & Yogurt)
•Reduced antibiotic poultry (Turkey & Chicken)
•Sustainable seafood
•Fair Trade/Eco Certified coffee
None
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
None
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
None
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Vegan dining is available for students in the dining halls. Vegan items are identified by a vegan logo. See the online menu for an example (link below).
In conjunction with the Residence Hall Association in the fall of 2013 we began Meatless Monday at Missouri State University. We provide entrée options that are free of meat at lunch in Blair-Shannon and in Garst at dinner on Mondays.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
"Balanced U" is Chartwells' all-encompassing national award winning health, wellness and sustainability platform. In 2012, Balanced U was awarded the first Operator Innovations Award in the Health and Nutrition category by the National Restaurant Association. Balanced U was designed to provide healthy meals through enhanced menu development and educational wellness tools to engage students and faculty about healthier lifestyle dining options. Chartwells engages students through various social media outlets and campus specific technologies providing students with instant access to various nutrition information. Using an iconic identification system, Chartwells dining services teams help guide guests to healthier food options. Whether students are in need of certain foods for athletic or fitness reasons, counting calories, or looking for vegetarian, vegan or made without gluten meals, the Balanced U program caters to those needs. To meet the needs and expectations of students with gluten sensitivity, Chartwells developed a full set of recipes for all meal time periods that focus primarily on foods that naturally do not contain gluten. Chartwells also accommodates students with various other food sensitivities as part of the Balanced U program.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
4,486,512
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
1,941,142
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
31,808
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.