| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 58.64 |
| Liaison | Jessica Bilecki |
| Submission Date | March 3, 2017 |
| Executive Letter | Download |
University of the Pacific
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
3.00 / 3.00 |
Sia
Mohsenzadegan resident district manager Bon Appetit |
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:
Weekly inventory to track purchases. Support Bon Appetit's overall mission and vision to purchase cage free eggs, as well as gestation free pork and antibiotic free chicken and ground meat.
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”):
Our Healthy Destination Station located in the main dining hall has a vegan option daily at each service time.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Bon Appetit highlights the impact of the meat industry, especially that of diary, in regards to water consumption, carbon dioxide omissions and health impacts. Bon Appetit promotes a Low Carbon Diet among it's many other initiatives.
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:
We have also started a new labeling program which highlights: farm to fork, locally crafted, organic, seafood watch, humane, well-being, in balance, vegetarian, vegan and made without gluten-containing ingredients.
We have also started a new labeling program which highlights: farm to fork, locally crafted, organic, seafood watch, humane, well-being, in balance, vegetarian, vegan and made without gluten-containing ingredients.
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.