| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 57.04 |
| Liaison | Larry Cook |
| Submission Date | Feb. 29, 2016 |
| Executive Letter | Download |
University of South Carolina
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Namita
Koppa Assistant Director for Program Management Office of Sustainability |
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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:
99
None
A brief description of the methodology used to track/inventory expenditures on animal products:
A local inventory purchasing system (LIPS) has been created as an supplement to Sodexo's MarketConnect, which does not track local purchasing at the corporate level. LIPS includes the following:
point of origin, amount of product purchased, product identification, how much was spent per unit/total, what dining hall it is being used in, and vegan/vegetarian/nonveg/allergen identifiers, Real Food criteria
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”):
Carolina Dining offers dining options labeled with Vegan Identifiers at every meal.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Once a baseline for sustainable purchases is completed in summer 2016, Carolina Dining's sustainability working group will adopt a series of goals to reduce the impact of animal-derived food purchases.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
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None
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.