| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 68.46 |
| Liaison | Francis Mitalo |
| Submission Date | April 21, 2016 |
| Executive Letter | Download |
University of California, Riverside
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.16 / 3.00 |
Gustavo
Plascencia Sustainability and Safety Manager Dining |
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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:
27.58
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Our accounts payable system uses different account numbers for various food categories, including Meats, Dairy, Produce, Prepackaged Foods, Staples and Beverages. Meats and Dairy account for 34% of all food purchases. 19% of meat and dairy purchases went to local and community-based or third party certified products.
None
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
None
Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
None
Are the vegan options accessible to all members of the campus community?:
Yes
None
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Soy protein options are available at every lunch and dinner in the Residential Restaurants. Some of the Retail Restaurants offer vegan alternatives to their menu items. 27% of all menu item by the number of portions served in the Residential Restaurants are vegan or vegetarian.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
UCR Dining Services has implemented the Seeds of Change Healthy and Sustainable Food Initiative, which embraces all of the principles of the Menus of Change initiative of the Culinary Institute of America and the Harvard School of Public Health.
in FY 2014/15, 62% of seafood purchased was listed on the Monterey Bay Aquarium Seafood Watch’s Best Choices and Good Alternatives Guide.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
7,597,206
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
2,591,174
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
495,399
US/Canadian $
Data source(s) and notes about the submission:
Approximately 24% of our food budget is spent on sustainable food products, most of which are plant based products such as coffee, produce and baked goods. We do strive to divert spend on meat products towards sustainably produced meat when it is economically feasible.
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.