| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 42.88 |
| Liaison | Jim Simon |
| Submission Date | June 28, 2017 |
| Executive Letter | Download |
Gonzaga University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Curtis
Raddatz Director of Operations, Retail Dining Zag Dining |
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:
This calculation collected 100% of meat purchases for a full month, subtracted the amount of cage free, local and MSC certified meat we purchased to find total.
99% meat, 100% chicken, 98% eggs, 95% dairy, and 29% fish are conventionally produced animal products (based on internal data from Zag Dining).
Total food purchases 9/15: $312,059.23
Total conventionally produced animal products 9/15: $118,454.80
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”):
The “Zagriculture” food station in resident dining offers different vegan and vegetarian options at every meal period every day. We use “Vegan” and “Vegetarian” labels at that station and at all stations where additional vegan or vegetarian options are available.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Vegan and Vegetarian options at most platforms at all meals. Mindful and chef guided delivery of meals to guests - guest creates a complete plate which portions meat in a ballanced manner with 3/4 of the plate being vegetables. This also helps control over portioning and waste in self service situations.
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.