| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 47.46 |
| Liaison | Sarah Gilly |
| Submission Date | Dec. 16, 2015 |
| Executive Letter | Download |
Stevens Institute of Technology
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Cynthia
Farabaugh General Manager Stevens Dining Services |
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 Market Connection is Sodexo's web-based e-procurement system. Sodexo units use this web-based system for procurement, inventory and invoicing activities. It provides one unified procurement solution
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”):
Mindful program and station icons are the cornerstones of our healthful offerings. We also support a My Fitness Pal program. Look for these nutrition icons on the foods being served on your campus to help you meet your dietary needs or desires. If you need assistance finding the right types of foods for you, please reach out to your on-campus Sodexo manager or chef.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Campaigns such as the following:
"If you have additional dietary questions, please contact us so we can help! Sodexo has registered dietitians ready to answer your questions and help you make healthy choices."
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.