| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.47 |
| Liaison | Aaron Klemm |
| Submission Date | Aug. 26, 2016 |
| Executive Letter | Download |
San Jose State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.67 / 3.00 |
Kristen
Jean Wonder Sustainability Coordinator Spartan 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:
We use the Real Food Challenge Calculator to track/inventory expenditures on animal products.
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”):
SJSU Residential Dining offers vegan and vegetarian menu choices daily. All of the vegan and vegetarian options are labeled with appropriate logos on the daily menus. We are partnering with Green Monday, an organization that promotes vegan and vegetarian options on Mondays in the Dining Commons.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
SJSU Residential Dining has implemented vegan and vegetarian options into each meal at the Dining Commons. One of our on-campus cafes is 100% vegetarian and another has many vegan and vegetarian options such as sandwiches, soups, and burritos. When there is an opportunity to use a product that is not animal derived, we do. For example, we are switching from regular mayonnaise to vegan mayonnaise in our coleslaw so that it is an accessable item to more people at SJSU.
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.