| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.61 |
| Liaison | Kelsey Beal |
| Submission Date | Nov. 2, 2015 |
| Executive Letter | Download |
Indiana University Bloomington
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.97 / 3.00 |
Daniel
Knudsen Professor and Chair, Department of Geography Geography |
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
15.38
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A brief description of the methodology used to track/inventory expenditures on animal products:
At least $2.4 million (Residential Programs and Services) in conventionally produced bulk meat purchases. This does not include grocery items (e.g. canned soups, frozen dinners, etc.) nor does this include Sodexo or IU Athletics purchases.
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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
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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”):
Bloomington, Indiana has been ranked as the “4th Most Veg-Friendly Small City in North America" and Indiana University Bloomington has been ranked as the Most Vegetarian-Friendly College in America, and are regularly ranked in the top ten vegetarian-friendly universities every year.
Students with VegIU put together a Guide to Vegetarian Eating on IU Campus and Vegetarian Restaurant Options in Bloomington list. Some examples of vegetarian and vegan dining options include:
The Eat Right dining concept (RPS) features a vegan or vegetarian entrée at least twice each week. Flamingo’s Grill offers regular and egg white omelets with veggies, as well as garden burgers. Also, the stir-fry at Pacific Rim offers tofu as a protein option. The Chile Garlic, Sesame, Teriyaki, Chili Oil, and Sweet & Sour sauces do not contain animal products. The Eat Right breakfast bar at Wright, Gresham, and Read Hoosier Café is available Monday-Friday from 7-10 a.m., and offers fresh fruit, low fat yogurt, homemade granola lightly sweetened with honey, and hot cereal. Edmondson Dining Room at Collins specializes in vegetarian and vegan fare and serves a variety of soups, salads, entrees, and desserts appropriate for the vegan or vegetarian diet. Landes Dining Room at Read offers a vegetarian option daily and serves a vegan dessert at least once a week.
A more complete list of vegetarian and vegan options can be found at:
http://www.indiana.edu/~vegiu/eating-on-campus.php.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
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The website URL where information about the vegan dining program is available:
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Annual dining services expenditures on food:
15,600,000
US/Canadian $
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Annual dining services expenditures on conventionally produced animal products:
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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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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.