| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 38.80 |
| Liaison | Sarah Laurie |
| Submission Date | May 7, 2014 |
| Executive Letter | Download |
State University of New York at Fredonia
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Sarah
Laurie Environmental Safety and Sustainability Specialist; PR Subcommittee Chair; ACUPCC liaison Environmental Health & Safety |
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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:
82.56
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A brief description of the methodology used to track/inventory expenditures on animal products:
Appropriate purchases are tracked using detailed purchasing reports for all items submitted by Maplevale farms, our primary distributor, Brigiotta, and total sales figures for "street" vendors Byrne dairy and Stroehmans.
None
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
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Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
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Are the vegan options accessible to all members of the campus community?:
Yes
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A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
SUNY Fredonia was one of only 12 universities nationwide to be recognized in the final results of a recent “Most Vegetarian-Friendly College” contest, sponsored by PETA2, the world’s largest youth animal rights organization and an affiliate of People for the Ethical Treatment of Animals.
Although Fredonia was not among the 10 universities on the official winners list, it was one of two schools given “Honorable Mention” status for its vegetarian and vegan options.
The PETA2 website stated, “At Fredonia, the university has added vegan tortellini, vegan seitan subs and faux-chicken and faux-beef ramen stir fries, to the delight of the student population!”
The judges added that Fredonia is a “rising star in the contest and we look forward to seeing them in 2009.”
Students are increasingly pleased with what SUNY Fredonia’s dining halls are offering as well.
“The stir fry is big,” said Jessica Whittam, a senior vegan from Port Jefferson, N.Y. “They have lots of salads and entrees as well. There are a lot of different choices.”
“They have a lot of Middle Eastern-inspired food,” added Erica White, a sophomore vegetarian from Syracuse, N.Y. “It’s nice. I get to feel like I’m at home even when I’m at school.”
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
we provide fresh fruits and vegetables in all units, at all day parts
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
2,800,000
US/Canadian $
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Annual dining services expenditures on conventionally produced animal products:
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None
Annual dining services expenditures on sustainably produced animal products:
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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.