| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 38.98 |
| Liaison | Ann Drevno |
| Submission Date | Aug. 11, 2014 |
| Executive Letter | Download |
Saint Mary's College of California
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Jane
Camarillo Vice Provost for Student Life Student Life |
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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:
35.60
None
A brief description of the methodology used to track/inventory expenditures on animal products:
SMC's vendor, Sodexo, tracks/inventory's all expenditures on all food purchases through their "LeanPath" tracking tool.
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”):
Saint Mary’s College food service presented by Sodexo uses Food Management System which has over 1,000 vegan recipes; vegan items are on the menu everyday every meal at each format. Our “Mindful” program uses vegan side dishes exclusively; we do “Meatless Mondays”. We feature vegan, vegetarian, gluten free and allergen free options at lunch and dinner at our format “Legacy Garden”; we also feature local products, vendors and organic products from our on campus garden.
We use video monitors, counter signs, product icons, table tents, social media to promote our daily menus, including vegan items.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Sodexo Inc., the food service provider for SMC, is the leading provider of Quality of Life Services in North America. As of July 2014, all of the 39 million shelled eggs it purchases each year will be sourced from cage-free hens. This decision is applauded by The Humane Society of the US, which says the shift will improve the welfare of nearly 15,000 hens annually. Sodexo has also removed the gestation stalls from its pork supply chain.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
2,189,854
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
780,356
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
104,489
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.