| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 61.36 |
| Liaison | Elizabeth Swiman |
| Submission Date | Jan. 30, 2015 |
| Executive Letter | Download |
Florida State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.19 / 3.00 |
Scott
Aebersold Marketing Manager Seminole Dining/Aramark |
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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:
12.10
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Methodology comes from (Aramark) velocity reports from our vendors. The velocity report outlines what is purchased and from what category(meat, dairy beverage, supplies etc.). From there will can locate where that product came from, similar to tracking produce expenditures.
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”):
Our vegan dining program consists of items available every day at our residential dining hall that allows students to choose what best fits them. Our “Peace of mind” station has over 10 different options for students to choose from that are either vegan, vegetarian and gluten free.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
We implemented our national menus at our residential dining locations allowing us to serve a more diverse and lesser animal derived food.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
5,600,000
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
688,000
US/Canadian $
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.