Santa Clara University
OP-7: Low Impact Dining

The methodology used to track/inventory expenditures on animal products is calculated on both the corporate level through electronically reported item level data and also on the unit level through invoices that are analyzed by the local team.

Vegan-friendly Dining Choices at Santa Clara University We make every effort to label café menu specials with informative icons (seen here) to help you with your meals. Here is a list of common items served in our cafes daily that are vegan. Marketplace California Deli 1. Breads - Sliced potato, marble-rye, gluten-free bread, sweet, sourdough or Dutch crunch rolls are vegan. Tortilla wraps and lavosh (used in grab-n-go wraps) are vegan. 2. Meat & Dairy alternatives - Yves deli slices, soy or rice cheese slices 3. Spreads - sundried tomato, house-made hummus, avocado, cranberry sauce, vegan mayonnaise, mustard La Parrilla Rice (rice, tomato, salt, canola oil), beans (beans, water, garlic, salt, canola oil, herbs, onion), corn tortillas and shells, and any marinated, grilled vegetables are vegan (however, vegetables are grilled on a shared cook top). Bistro Daily comfort and global vegetarian/ vegan specials are served in addition to entrée sides that can be purchased separately (vegetables, noodles, rice, etc) Asian sauces are made from scratch and bases may contain fish/oyster sauce. Sauté Yves Veggie Chick’n or cubed tofu is available as meat alternative for custom stir-fry, pasta, salad, or hot potato. Farmer's Pantry 1. Breads - bagels, sliced sourdough bread, sliced potato, sliced marble rye, English muffins (whole wheat and regular), and dinner rolls are vegan. 2. Beverages - soy milk is available in a small dispenser near the cereal and/or the coffee machine. 3. Cereal - Raisin Bran*, Rice Krispies*, Lucky Charms*, Cinnamon Toast*, Special K Red Berries, Heart to Heart, Cheerios, Rice Chex (*these items do not indicate source of Vitamin D). Hot cereals (oatmeal, cream of wheat, grits are all vegan). 4. Whole grains, lentils, beans, seasoned tofu, avocado, nuts, and seeds are provided for alternate protein sources. Mission Bakery Mission Bakery serves vegan smoothie options and assorted vegan donuts. The Bronco 540° Pizza & More House-made local wheat pizza dough and house-made pizza sauce (simply crushed tomatoes and herbs) are vegan. Sautéed vegetables (mushrooms, garlic, etc. are made with olive oil). A cheeseless personal pizza may be ordered anytime. Tailgaters Vegetarian burger: Gardenburger vegetable patty (vegan) - you may request non-dairy cheese. It is not possible to cook items separately from other menu items (fried or grilled). Plain or sesame buns are vegan. Fresco Look for vegan-friendly salads and salad wraps. Cellar Market Our on-campus mini market is a fantastic resource for our vegan/vegetarian guests. Here you will find a wide range of products for preparing in your room or eating on the go. Be sure to request a favorite item—just ask! You can email us at diningservices@scu.edu or 408.554.5411. More Resources Santa Clara University Dining Services by Bon Appètit takes pride in providing sustainable, fresh, unique cuisine and exceptional service for our family at Santa Clara University.

Bon Appetit’s effort to reduce the impact of its animal-derived food purchases is demonstrated through the Circle of Responsibility (COR) Initiatives. COR highlights the commitment when purchasing: chicken, turkey, ground beef patties, shell eggs, fish and seafood, milk, and yogurt. Between the years 2002-2013, these commitments include the following: All seafood purchases are made in accordance with the Monterey Bay Aquarium’s guidelines; All of the milk comes from cows not treated with artificial bovine growth hormones (rBGH); Chicken and turkey is raised without antibiotics as a routine food or water additive; Ground Beef is “natural”, our suppliers committed to using no antibiotics, no added growth hormones, and no animal byproducts in feed; Extending our commitment to cage-free shell eggs to liquid eggs by 2015; All pork will be produced without gestation crate confinement systems by 2015. In addition, since 2008, all of Bon Appetit’s cafés take part in an annual ‘Low Carbon Diet Day’, which is an event that showcases the effort to reduce climate change through food choices. The Low Carbon Diet is Bon Appetit’s program to reduce greenhouse gas emissions from food service operations, and to educate staff and students about how food contributes to climate change. On this one day, the cafés undergo a menu transformation that highlights sustainable items that will help prolong the life of our planet – i.e. serving turkey burgers instead of beef burgers, as beef burgers emit methane gas into our environment.