|Overall Rating||Silver - expired|
|Submission Date||April 22, 2014|
Black Hills State University
OP-7: Low Impact Dining
|1.00 / 3.00||
Director of 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:
Comprehensive two month examination of food invoices by Green Restaurant Association.
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”):
At each New Student Orientation, the BHSU Director of Dining Services (DSD) meets with all students and recommends Vegetarians and Vegans meet with the DSD/Registered Dietitian. Vegan and Vegetarian students and faculty are introduced to production staff member, who is responsible for making special requests. Each station has a vegetarian option, and our "Market Place" option will make vegan foods on request. Soy products are available on request at all stations.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
We offer an extensive salad bar. We promote variety and high nutrient based food at this station to encourage participation. Nutrition facts are provided for most items on salad bar, also in efforts to increase participation.
Vegans, who meet with DSD are provided with Free Soy Milk as a part of their meal plan.
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:
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.