Overall Rating Silver
Overall Score 50.52
Liaison Megan Varnadore
Submission Date Feb. 18, 2021

STARS v2.2

Sonoma State University
IN-47: Innovation A

Status Score Responsible Party
Complete 0.50 / 0.50 Nancy Keller
Director of Culinary Services
Culinary
"---" indicates that no data was submitted for this field

Name or title of the innovative policy, practice, program, or outcome:
Plant - Forward Kitchen

A brief description of the innovative policy, practice, program, or outcome that outlines how credit criteria are met and any positive measurable outcomes associated with the innovation:

All the managers and staff from the University Culinary Services attend the Plant - Forward program offered by The Culinary Institute of America to include a variety of plant-based diets in the kitchens. This program will engage participants through lectures and hands-on production surrounding the principles of plant-forward and global cuisine. The participants will be exposed to plant-based ingredients and their cooking techniques while having fun creating delicious food. Delivering delicious plant-forward cuisine that pleases student’s palates not only makes sense from a wellness standpoint, it also makes good business sense.


Which of the following impact areas does the innovation most closely relate to? (select up to three):
Food & Dining

A letter of affirmation from an individual with relevant expertise or a press release or publication featuring the innovation :
---

The website URL where information about the innovation is available :
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Additional documentation to support 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 and complete the Data Inquiry Form.