| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 69.45 |
| Liaison | Yumiko Jakobcic |
| Submission Date | March 3, 2017 |
| Executive Letter | Download |
Grand Valley State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Yumiko
Jakobcic Campus Sustainability Coordinator Office of Sustainability Practices |
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
90
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A brief description of the methodology used to track/inventory expenditures on animal products:
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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”):
Campus Dining offers Meatless Mondays meal options at all dining locations as well as a complete protein vegan meal option. The Green Team promotes vegan options as part of a sustainable and healthy meal alternative.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
There is a registered student organization called "Cage Free" which provides peer-to-peer education about vegan options.
The website URL where information about the vegan dining program is available:
http://www.gvsu.edu/cms4/asset/4D14C1BE-9B6B-C932-A4A5DBAFD6C314F9/1516-vegetarian-vegan-options.pdf
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Annual dining services expenditures on food:
4,016,218
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
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None
Annual dining services expenditures on sustainably produced animal products:
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Data source(s) and notes about the submission:
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