| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 71.70 |
| Liaison | Marianne Martin |
| Submission Date | Sept. 22, 2014 |
| Executive Letter | Download |
University of Colorado Boulder
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Lauren
Heising Director Housing-Administration |
"---"
indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
34
None
A brief description of the methodology used to track/inventory expenditures on animal products:
The University of Colorado Boulder (CU-Boulder) seeks to enhance the sustainability experience of our students, faculty, staff, and visitors by providing food that is healthy for people and our planet.
We encourage social and environmental justice in purchasing through the humane treatment of all living things, safe and fair working conditions and agricultural practices, and stewardship of ecosystems while operating in an economically sound manner.
"CU-Boulder endeavors to support practices and vendors that actively seek strategies to reduce the overall amount of pesticides and carbon footprint, support Colorado economies, and stand alongside our peer institutions and private organizations in promoting a healthier, more sustainable agricultural system without significant financial impact on the university.
CU-Boulder encourages its suppliers to support these practices and to share CU-Boulder's values with others in order to have a global effect on sustainability."
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”):
Vegan/Vegetarian
- All dining centers and grab-n-go outlets offer vegan/vegetarian options
- Vegan/vegetarian dishes are clearly labeled in all dining establishments
- Multiple selections are offered daily to provide variety
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Reducing Animal-derived purchases:
- Promoting Meatless Mondays
- Continuously increasing both quality and variety of vegan and vegetarian items
- Sustainable Food Week and Nutritional Events with info on vegan and vegetarian diets
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
8,419,169.18
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
2,837,468.27
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
1,337,127.16
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.