| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 69.71 |
| Liaison | Alex Davis |
| Submission Date | Feb. 28, 2014 |
| Executive Letter | Download |
Arizona State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Betty
Lombardo Manager University Sustainability Practices |
Percentage of total dining services food purchases comprised of conventionally produced animal products:
A brief description of the methodology used to track/inventory expenditures on animal products:
From the purchases reports gathered for OP 6 Food and Beverage Purchases, the reports from vendors ARAMARK purchases animal products(meat, fish, egg, dairy) from were taken as a subset. These reports were analyzed by ARAMARK to identify any animal purchases that were not conventionally produced as defined by AASHE guidelines. The total value of these items was subtracted from the total amount of animal product products purchased and the remainder was reported as conventionally purchased.
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Are the vegan options accessible to all members of the campus community?:
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Sun Devil Dining/ARAMARK has incorporated the vegan cuisine across the four Arizona State University campuses. We offer a variety of complete vegan options throughout the 6 All-You-Care-To-Eat residential restaurants. Each residential restaurant has their own unique flair but a student will typically encounter vegan burgers, marinated tofu, bean salads, and a variety of flavors of hummus. Other specialties include vegan soups like Tomato Bisque, baked potatoes with vegan chili, and many more. For breakfast, the residential restaurants offer oatmeal, fresh fruit, vegan cereals, soy milk, and breads suitable for the vegan diet.
At the residential restaurants, we have incorporated The VegTable that offers a vegetarian and/or vegan entrée every day. Many times at the vegetarian/vegan stations if a vegetarian entrée is being served for the meal period, it can easily be deconstructed into a vegan option. Sun Devil Dining takes pride in incorporating ethnic foods into their vegan cuisine. One can find Asian, Mexican, Mediterranean, and a Mongolian bar (at some locations) that offers rice noodles with tofu and vegan sauces.
The vegan options also extend into proprietary retail and national brand locations as well. These locations are accessible to the entire Arizona State University community. ARAMARK’s Engrained Café (the first of its kind for ARAMARK) is an environmentally conscious restaurant dedicated to sustainable dining and features locally grown and harvested food prepared to order, including organic produce, Fair-Trade coffee, cage-free eggs and chicken, free-range beef and sustainable seafood. Sun Devil Dining’s local and national brands like Devil’s Greens and Qdoba Mexican Grill offer complete vegan proteins, whole grains, and other foods that are important to the vegan diet.
Vegan/Vegetarian URL: http://sundevildining.asu.edu/nutrition/special/vegan
Sun Devil Dining URL: http://sundevildining.asu.edu/
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
ARAMARK offers grab n go salad and sandwich selections under the Green n Go label which feature cage free eggs, natural chicken, and local cheeses. Additionally, cage-free eggs are offered upon request in all residential restaurants at all seven Arizona State University Campuses. The Engrained Café offers Monterey Bay Seafood Best Choice selections, organic dairy offerings, and cage-free eggs daily.
The website URL where information about the vegan dining program is available:
Annual dining services expenditures on food:
Annual dining services expenditures on conventionally produced animal products:
Annual dining services expenditures on sustainably produced animal products:
Data source(s) and notes about the submission:
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.