| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.41 |
| Liaison | Jeremy King |
| Submission Date | March 23, 2016 |
| Executive Letter | Download |
Denison University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.47 / 3.00 |
Jeremy
King Campus Sustainability Coordinator Office of the President |
"---"
indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
8
None
A brief description of the methodology used to track/inventory expenditures on 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
None
Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
None
Are the vegan options accessible to all members of the campus community?:
Yes
None
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Vegan options are available every meal, including specialty items like vegan cream cheese, cheeses, nutritional yeast at the salad bar, soy milk dispensers and almond milk by request, even vegan ice cream and the occassional vegan brownie for dessert. Our late night dining location features vegan and gluten free mac'n'cheese. We also started a mindful monday (positive spin on Meatless Monday) campaign.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
We offer a vegetarian (often vegan) option at every meal, usually every station, and we always put the vegetarian options first hoping people will try it before they get to the meat later on. We've cut down on our red meat purchases this year and focused more on chicken as we've secured a local chicken producer as a partner. We also focus on offering products free of animal products in our C-store, even our late night option that features a vegan and gluten free mac-n-cheese.
The website URL where information about the vegan dining program is available:
---
None
Annual dining services expenditures on food:
2,329,365
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
200,000
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
710,000
US/Canadian $
Data source(s) and notes about the submission:
Denison maintains an internal password protected website where most of this information resides. Public access web pages have limited information on this topic.
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.