Overall Rating Silver
Overall Score 64.43
Liaison Jessica Davis
Submission Date Nov. 4, 2016
Executive Letter Download

STARS v2.0

Indiana University-Purdue University Indianapolis (IUPUI)
OP-7: Low Impact Dining

Status Score Responsible Party
Complete 1.00 / 3.00 Angie Hill
Operations
Auxiliary Services
"---" indicates that no data was submitted for this field

Percentage of total dining services food purchases comprised of conventionally produced animal products:
45

A brief description of the methodology used to track/inventory expenditures on animal products:

Not available at this time


Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes

Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes

Are the vegan options accessible to all members of the campus community?:
Yes

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.


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:
Annual dining services expenditures on food:
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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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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 and complete the Data Inquiry Form.