| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 77.24 |
| Liaison | Jim Dees |
| Submission Date | June 10, 2015 |
| Executive Letter | Download |
Appalachian State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Jim
Dees Data and Assessment Specialist Office of Sustailability |
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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:
30.26
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Appalachian State is in continual contact with our distributors regarding conventional vs. sustainably produced food products containing animal derivatives. University food service personnel then run annual reports on these purchases.
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”):
Vegetarians and vegans can choose from a large selection of foods at our dining facilities. All of our concepts offer vegetarian/vegan options, there are two extensive salad bars and one unit, Healthy Select serves only vegetarian/vegan cuisine. Many of our foods are cooked-to-order, such as sandwiches, pastas, pizza, burritos and stir fries, allowing vegetarians and vegans to customize their meals.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
We regularly serve organic tempeh and tofu; our Asian Bar offers tofu as a daily protein choice. Additionally, we have a partnership with local farm, North Fork Farm for ground beef, bratwurst and other products as needed. We offer a local burger daily and local brats once each week.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
4,533,616.12
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
1,371,662.93
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
18,964.81
US/Canadian $
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.