| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.92 |
| Liaison | Katie Maynard |
| Submission Date | Aug. 19, 2014 |
| Executive Letter | Download |
University of California, Santa Barbara
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Matthew
O'Carroll Refuse, Recycling, & Water Conservation Manager Facilities Management |
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
31
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A brief description of the methodology used to track/inventory expenditures on animal products:
Expenditures on animal products are tracked on a daily basis through an Excel document, where tracked categories include but are not limited to: Item ID; Item Name; Vendor; Cost; Conventional; Sustainable; Note; Locally Grown, Processed, Distributed; 150 miles; Local + Sustainable; 250 miles; USDA.
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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”):
UCSB Dining Commons offers students complete-protein and vegan options. Our mission is to promote a healthy lifestyle and increase an innovative variety of high quality, fresh, and seasonal plant-based meal options to our students. In order to assist students with dietary preferences, the University uses NetNutrition. NetNutrition is an online dietary tool that allows individuals to view nutritional information about items and filter food-based dietary preferences, such as vegan or vegetarian, by dining location. For those pursing a vegan diet, there are vegan options for every meal in all on-campus dining commons.
UCSB's NetNutrition:
http://netnutrition.housing.ucsb.edu
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
To reduce the impact of its animal-derived food purchases, UCSB strives to buy meat that is locally-sourced and produced in a humane manner. Educational and promotional material are also disseminated during Sustainability Week and Nutrition Week. A piece on the impacts of meat, titled "What's the big deal about a burger?" was promoted this past year to educate the UCSB community on the impacts of meat.
The website URL where information about the vegan dining program is available:
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Annual dining services expenditures on food:
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Annual dining services expenditures on conventionally produced animal products:
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Annual dining services expenditures on sustainably produced animal products:
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Data source(s) and notes about the submission:
Additional information can be found in the 2013 Annual Sustainable Food Report
http://www.sustainability.ucsb.edu/wp-content/uploads/2012_2013AnnualSustainableFoodReport11_13_13.pdf
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.