| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.14 |
| Liaison | Lindsey Kalkbrenner |
| Submission Date | May 3, 2014 |
| Executive Letter | Download |
Santa Clara University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.71 / 3.00 |
Robert
Lubecky General Manager Dining Services by Bon Appetit |
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:
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.
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”):
Vegan-friendly Dining Choices at Santa Clara University
We make every effort to label café menu specials with informative icons (seen here) to help you with your meals. Here is a list of common items served in our cafes daily that are vegan.
Marketplace
California Deli
1. Breads - Sliced potato, marble-rye, gluten-free bread, sweet, sourdough or Dutch crunch rolls are vegan. Tortilla wraps and lavosh (used in grab-n-go wraps) are vegan.
2. Meat & Dairy alternatives - Yves deli slices, soy or rice cheese slices
3. Spreads - sundried tomato, house-made hummus, avocado, cranberry sauce, vegan mayonnaise, mustard
La Parrilla
Rice (rice, tomato, salt, canola oil), beans (beans, water, garlic, salt, canola oil, herbs, onion), corn tortillas and shells, and any marinated, grilled vegetables are vegan (however, vegetables are grilled on a shared cook top).
Bistro
Daily comfort and global vegetarian/ vegan specials are served in addition to entrée sides that can be purchased separately (vegetables, noodles, rice, etc) Asian sauces are made from scratch and bases may contain fish/oyster sauce.
Sauté
Yves Veggie Chick’n or cubed tofu is available as meat alternative for custom stir-fry, pasta, salad, or hot potato.
Farmer's Pantry
1. Breads - bagels, sliced sourdough bread, sliced potato, sliced marble rye, English muffins (whole wheat and regular), and dinner rolls are vegan.
2. Beverages - soy milk is available in a small dispenser near the cereal and/or the coffee machine.
3. Cereal - Raisin Bran*, Rice Krispies*, Lucky Charms*, Cinnamon Toast*, Special K Red Berries, Heart to Heart, Cheerios, Rice Chex (*these items do not indicate source of Vitamin D). Hot cereals (oatmeal, cream of wheat, grits are all vegan).
4. Whole grains, lentils, beans, seasoned tofu, avocado, nuts, and seeds are provided for alternate protein sources.
Mission Bakery
Mission Bakery serves vegan smoothie options and assorted vegan donuts.
The Bronco
540° Pizza & More
House-made local wheat pizza dough and house-made pizza sauce (simply crushed tomatoes and herbs) are vegan. Sautéed vegetables (mushrooms, garlic, etc. are made with olive oil). A cheeseless personal pizza may be ordered anytime.
Tailgaters
Vegetarian burger: Gardenburger vegetable patty (vegan) - you may request non-dairy cheese. It is not possible to cook items separately from other menu items (fried or grilled). Plain or sesame buns are vegan.
Fresco
Look for vegan-friendly salads and salad wraps.
Cellar Market
Our on-campus mini market is a fantastic resource for our vegan/vegetarian guests. Here you will find a wide range of products for preparing in your room or eating on the go. Be sure to request a favorite item—just ask! You can email us at diningservices@scu.edu or 408.554.5411.
More Resources
Santa Clara University Dining Services by Bon Appètit takes pride in providing sustainable, fresh, unique cuisine and exceptional service for our family at Santa Clara University.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Bon Appetit’s effort to reduce the impact of its animal-derived food purchases is demonstrated through the Circle of Responsibility (COR) Initiatives. COR highlights the commitment when purchasing: chicken, turkey, ground beef patties, shell eggs, fish and seafood, milk, and yogurt. Between the years 2002-2013, these commitments include the following:
All seafood purchases are made in accordance with the Monterey Bay Aquarium’s guidelines;
All of the milk comes from cows not treated with artificial bovine growth hormones (rBGH);
Chicken and turkey is raised without antibiotics as a routine food or water additive;
Ground Beef is “natural”, our suppliers committed to using no antibiotics, no added growth hormones, and no animal byproducts in feed;
Extending our commitment to cage-free shell eggs to liquid eggs by 2015;
All pork will be produced without gestation crate confinement systems by 2015.
In addition, since 2008, all of Bon Appetit’s cafés take part in an annual ‘Low Carbon Diet Day’, which is an event that showcases the effort to reduce climate change through food choices. The Low Carbon Diet is Bon Appetit’s program to reduce greenhouse gas emissions from food service operations, and to educate staff and students about how food contributes to climate change. On this one day, the cafés undergo a menu transformation that highlights sustainable items that will help prolong the life of our planet – i.e. serving turkey burgers instead of beef burgers, as beef burgers emit methane gas into our environment.
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.