| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 71.86 |
| Liaison | Elida Erickson |
| Submission Date | March 23, 2016 |
| Executive Letter | Download |
University of California, Santa Cruz
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Clint
Jeffries Unit Manager UC Santa Cruz Dining |
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:
We use our real food tracking program within Food Pro to manage our annual student and staff analysis process. It track all items purchased by category.
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”):
UCSC dining has been offering a wide range of vegetarian, vegan, organic, and healthy options since the early 1970s. All dining halls offer vegetarian and vegan options daily for all meals. Additionally, UCSC has adopted the meatless "Healthy Mondays" program and "Beefless Thursdays", rotating the program through each of the dining halls on a weekly basis. In addition, UCSC Dining won PETA's "most vegan friendly campus" award for the 2011/2012 school year. We have also partnered with local plant based protein companies on increasing our vegan and vegetarian menu diversity.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
In addition to Meatless Monday (reframed as "Healthy Mondays") and Beefless Thursdays we have Farm Fridays featuring local, organic sustainable meals with protein sources lower on the animal chain to vegan. We have greatly increased our use of sustainable seafood and are now serving local sustainable chicken, which began in the 2014/2015 year and is continuing to increase.
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.