| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 73.27 |
| Liaison | Brandon Trelstad |
| Submission Date | March 4, 2016 |
| Executive Letter | Download |
Oregon State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.73 / 3.00 |
Tara
Sanders Registered Dietitian University Housing and Dining 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:
This is a conservative estimate based on manually tracking.
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”):
Vegan Options
We recognize that many of our students and other guests choose to eat foods that are vegan or vegetarian for a variety of health, ethical, faith-based, and other reasons. As such we have developed a list of vegan and vegetarian items that can be found in each of our dining locations.
http://oregonstate.edu/uhds/vegetarian-vegan
Gluten-free Options
Additional assistance may be needed in seeking Gluten-free options out. As such, we have developed a list of gluten-free entrée options that can be found in each of our dining locations.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
In addition to providing vegan and vegetarian options and alternatives, we are also making an effort to create entrées that use less meat such as grain and produce-based bowls that may have meat as an ingredient but it is not featured as the center of the plate.
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:
Approx. 10% of meat purchases are from sustainable sources:
All ground beef is grass fed, Oregon product
Chicken breasts are antibiotic & hormone free, vegetarian fed
We are in the process of adopting the Monteray Bay Seafood Watch standards to guide seafood purchases.
Approx. 10% of meat purchases are from sustainable sources:
All ground beef is grass fed, Oregon product
Chicken breasts are antibiotic & hormone free, vegetarian fed
We are in the process of adopting the Monteray Bay Seafood Watch standards to guide seafood purchases.
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.