| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.74 |
| Liaison | Krista Bailey |
| Submission Date | Oct. 20, 2014 |
| Executive Letter | Download |
Pennsylvania State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
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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:
38
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Unavailable.
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”):
Penn State dining services offers both meatless and vegan options for every meal at all dining facilities on campus. One dining hall on campus is dedicated to healthy eating alone. An advisory board meets once a semester to ensure that the offerings of meatless and vegan options are meeting the expectations of the vegetarians on campus.
At Penn State, 43% of all items are vegan. Every day, we aim to have at least one vegan soup, one vegan entrée, and at least one vegan side on the menu. We have an extensive salad bar with a variety of vegan items, such as tofu, chickpeas, and edamame, and also have a fruit selection available. We have done a variety of promotional activities, such as promoting World Vegetarian Day, The Great American Meatout, and Vegetarian Awareness Week. There are also vegan selections available 4 The Road, our grab n’ go concept.
At Penn State, the office of the Corporate Executive Chef as well as the Registered Dietitian’s office work together to label all items with an entrée card. If the item meets the criteria to be vegan, it has a “V” designation in the left hand corner of the entrée card. If it qualifies as meatless, it will have an “M” in the left hand corner.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
---
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
0
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
0
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
0
US/Canadian $
Data source(s) and notes about the submission:
Currently, Penn State does not track sustainably produced animal products.
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.