| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.26 |
| Liaison | Lacey Raak |
| Submission Date | Sept. 8, 2016 |
| Executive Letter | Download |
California State University, Monterey Bay
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Lacey
Raak Sustainability Director Campus Planning and Development |
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indicates that no data was submitted for this field
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
95
None
A brief description of the methodology used to track/inventory expenditures on animal products:
The Real Food Calculator was online program used and the criteria is based on the Real Food Guide version 1.1. The figures are based on a two-month assessment of the 2014-2015 academic year (Oct '14, Apr '15) of just the Dining Commons.
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”):
Campus Dining has worked first hand with CSUMB vegan students and have asked for assistance in choosing items for a vegan-friendly menu, such as Amy's frozen items at the Otter Express. Brown Rice and legumes are available daily at the Dining Commons, as well as vegetables, tofu, soy beans, and more. Every Monday the Vegetarian station highlights Vegan Dishes to celebrate Meatless Monday.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Campus Dining has a plethora of vegetarian options, to include the most popular promotion Meatless Monday. Meatless Monday was introduced to CSUMB in August of 2010 as an educational experience, students learned that reducing meat consumption by just 15% could reduce their risk of many life-threatening diseases. In just one month over 500 students pledged to go meatless just one day a week. Not only does the Dining Commons have a permanent Vegetarian Entree Station, every Monday three out of nine entree stations are meatless. Also, cage free eggs are purchased and seafood is selected based on the Monterey Bay Aquarium's Seafood Watch program, one of the premier 3rd party certifications for environmentally preferable seafood.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
806,414
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
271,921
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
0
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.