| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Greg Monaco |
| Submission Date | Nov. 10, 2016 |
| Executive Letter | Download |
Stony Brook University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Tom
Lanzilotta Campus Energy Manager Campus Operations and Maintenance |
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:
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
Tofu stuffed cabbage
Bean and vegan cheese quesadilla
Rice pasta, pesto, peas, tofu and tomatoes
Vegan stuffed sweet potato
BBQ tofu vegetable medley
Vegan eggplant parm over quinoa pilaf
Brown rice and curried lentils
Black bean and tofu burrito
Falafel and hummus on pita
Portabella stuffed mushroom
There are monthly meetings of a vegan/vegetarian task force on campus. Additionally, there are excellent guides and resources online and a campus dietitian within campus dining is available for members of the campus community.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
The university also publishes monthly newsletters describing ways to make food consumption better for the environment, which are posted in every dining hall. It emphasizes reduced packaging, reusing utensils, eating less meat and animal products and buying locally grown produce.
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:
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.