| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.87 |
| Liaison | Jessica Bast |
| Submission Date | Jan. 5, 2016 |
| Executive Letter | Download |
North Carolina State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Keith
Smith Food Service Manager Dining and Catering Operations |
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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:
41.35
Date Revised: Jan. 19, 2016
Date Revised: Jan. 19, 2016
None
A brief description of the methodology used to track/inventory expenditures on animal products:
University Dining currently uses our Food Service software, CBORD to track expenditures and manage inventory of animal products. Through this software we our able to assign traits to the items (organic, fair trade, local, etc.) and determine the amount purchased.
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”):
All menu items are clearly denoted with vegan/ vegetarian, and also the top 8 allergens through our website, menu identifier cards, digital menu boards, and apps.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
There is at least one vegan and one vegetarian meal available at every meal in all of our dining facilities on campus.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
2,904,005.60
US/Canadian $
Date Revised: Jan. 19, 2016
Date Revised: Jan. 19, 2016
None
Annual dining services expenditures on conventionally produced animal products:
1,200,972.50
US/Canadian $
Date Revised: Jan. 19, 2016
Date Revised: Jan. 19, 2016
None
Annual dining services expenditures on sustainably produced animal products:
---
Data source(s) and notes about the submission:
Annual dining services expenditures on sustainably and conventionally produced animal products are not currently tracked; we are in the process of creating a labeling system denoting this trait.
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.