| Overall Rating | Platinum - expired |
|---|---|
| Overall Score | 85.29 |
| Liaison | Tonie Miyamoto |
| Submission Date | March 23, 2015 |
| Executive Letter | Download |
Colorado State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.27 / 3.00 |
"---"
indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
26
None
A brief description of the methodology used to track/inventory expenditures on animal products:
This data was compiled manually over several months using STARS guidelines for the CSU 2013/14 academic year.
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”):
CSU offers a wide range of meatless meals. Diners can find delicious vegan breads and cookies from the in-house bakeshop, as well as dishes such as kung pao tempeh, Thai vegetable curries, vegan stir-fries with seitan, tempeh, or tofu from the Mongolian Grill. Middle Eastern options include the falafel with lemon-tahini sauce or a quinoa, tabbouleh, and white-bean hummus wrap. Or, students can stick with a new take on an old classic: vegan "chicken" nuggets and vegan veggie hummus wraps and salads.
In addition, the Housing & Dining Services dietician offers vegetarian/vegan nutrition and cooking classes for on-campus students including a plethora of nutrition education within the dining centers centered around eating a balanced vegan/vegetarian diet. In addition, the online dining menu highlights vegan and vegetarian options for each meal period.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
The Housing & Dining Service's dietician engages students on healthy eating via the Eat Well program, which includes a blog, brochures, events, and social media engagement. One of the primary Eat Well topics is healthy eating through the reduction of meat and balanced diets that include more vegetables, fruit, and healthy grains. http://eatwell.colostate.edu/
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
5,604,948
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
1,483,741.43
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
17,583.76
US/Canadian $
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.