|Submission Date||March 16, 2016|
|1.00 / 3.00||
The methodology used to track/inventory expenditures on animal products is calculated on both the corporate level through electronically reported item level data and also on the unit level through invoices that are analyzed by the local team.
Vegan dishes are menued daily in multiple Stations in the servery. We use color coded COR icon stickers to denote specifics such as vegan, gluten free, vegetarian, humane, etc. They are available at each meal period in at least 1 station. A sample vegan menu would be jambalaya with tempeh rather than sausage, along with carrot, celery, onion, garlic, bell pepper, tomato, parsley, and spices paired with steamed organic brown rice and roasted carrots.
We keep beef purchases to a reasonable amount in order to reduce our carbon footprint.
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 and complete the Data Inquiry Form.