Portland State University
OP-7: Low Impact Dining

Part 1 

Conventionally produced animal products comprise less than 30 percent of the institution’s total dining services food purchases. 

Conventionally produced animal products include all food products that contain animal derived (i.e. meat, fish, egg, dairy) ingredients that have not been verified to be sustainably produced. Sustainably produced animal products have been either: 

• Third party verified to be ecologically sound and/or humane (see OP 6: Food and Beverage Purchasing) 

Or 

• Verified by the institution to be both ecologically sound and humane (e.g. “Pasture Raised”, “Grass Fed” or “Humanely Raised”) through a relationship with a local producer 

Part 2 

Institution: 

• Offers diverse, complete-protein vegan options at all meals in at least one dining facility on campus 

And 

• Provides labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items 

This credit includes on-campus dining operations and catering services operated by the institution or the institution’s primary dining services contractor. On-site franchises, convenience stores, vending machines, and concessions should be excluded to the extent feasible. 

This credit applies to all institutions that have on-campus dining services operated by the institution or the institution’s primary on-site contractor.

Each part is scored independently. 

Part 1 

Institutions earn the maximum of 2 points available for Part 1 of this credit by purchasing no conventionally produced animal products. Incremental points are available based on the percentage of dining services food purchases made up of conventionally produced animal products. For example, an institution for which conventional animal products comprise 15 percent of its total food purchases would earn 1 point (half of the points available for Part 2). 

Points earned for Part 1 of this credit are calculated according to the formula below. STARS awards only positive points; points will not be deducted if purchases of conventionally produced animal products exceed 30 percent of the institution’s total food purchases. 

Points Earned = 2 x { [(100 – A) – 70] / 30 } 

A = Percentage of total dining services food purchases comprised of conventionally produced animal products (0-100) 

Part 2 

Institutions earn the maximum of 1 point available for Part 2 of this credit by offering complete-protein vegan options and providing appropriate labels/signage at all meals and by ensuring that those options are accessible to all members of the campus community. Partial points are available based on whether or not the vegan options are accessible to all members of the campus community. For example, an institution that offers complete-protein vegan options and provides appropriate labels/signage at all meals in a dining facility that is accessible to some but not all members of the campus community would earn 0.5 points (half of the points available for Part 2). 

Timeframe

Part 1

Report the most recent data available.

Part 2

Report on current policies or programs.

Sampling and Data Standards

Beverage purchases are excluded from this credit. Institutions may choose to track food purchases for a 12-month consecutive period or use representative samples. When using samples, institutions should accommodate seasonal and other variations in sustainable food availability and purchasing.