| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 64.43 |
| Liaison | Kelsey Beal |
| Submission Date | Nov. 4, 2016 |
| Executive Letter | Download |
Indiana University Indianapolis
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Angie
Hill Operations Auxiliary Services |
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indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
45
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Not available at this time
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”):
Meatless Mondays - This program emphasizes vegetarian and vegan cuisine. Available by request all other times.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
IUPUI Food Services has reduced animal-derived food purchases by combining animal-derived food with vegetarian products. Example: Instead of purchasing twice as much ground beef, we order half as much ground beef and mix with our ground vegetarian patties, we already have on property for catering events. This also helps nutritionally.
Introduced more vegetarian options into dining menu rotation, as well as running a produce market one a month that provides local, organic produce to the IUPUI community at cost.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
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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:
Percentage of food purchasing is currently an estimate as IUPUI does not officially track percentage of purchases from various sources.
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.