| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.82 |
| Liaison | Stephanie MacPhee |
| Submission Date | Jan. 7, 2015 |
| Executive Letter | Download |
Dalhousie University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
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indicates that no data was submitted for this field
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
84
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A brief description of the methodology used to track/inventory expenditures on animal products:
Food services at Dalhousie request that suppliers provide a purchase report. Using year-long purchasing records, the food contractor filtered these records based on the STARS criteria for conventionally produced animal products. The expenditures on food products that met this criteria were subsequently summed to produce the value of total expenditures on conventionally produced animal products.
None
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
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Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
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Are the vegan options accessible to all members of the campus community?:
Yes
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A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Aramark: Each Monday we celebrate Meatless Mondays and use the logo on our menus and throughout the dining hall. Education on the benefits of eating meatless is provided and the stir fry, pizza, and deli stations enhance vegan menu selections. In addition, each of the four dining hall offers a complete hot vegan/vegetarian menu item at each meal. Samples of the Comfort Zone vegan/vegetarian options are: White Kidney Bean Curry, Lentil Stuffed Peppers, Eggplant Lentil Moussaka, Stir Fry Veg & Tofu Kung Pao, Middle Eastern Chickpeas Spinach, Sweet Potato & Blk Bean Chili, and more. Signage is also available identifying No Gluten, Vegan, and Vegetarian.
Chartwells: Flexitarian dining options available at all times. Regular dining promotions are done throughout the year based on seasonal locally produced items with the health benefits of eating a vegan diet; and eating a proper vegan diet. Logos are printed on dinning menus.
http://www.dineoncampus.ca/ac/sustainability
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
The new DINE @ Dal program offered by food services is committed to serving food that provides the campus community with the nutrition required to live healthy, and eat local.
The website URL where information about the vegan dining program is available:
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Annual dining services expenditures on food:
740,983.94
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
624,101.89
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
116,882.05
US/Canadian $
Data source(s) and notes about the submission:
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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.