| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 63.40 |
| Liaison | Olivia Herron |
| Submission Date | March 2, 2016 |
| Executive Letter | Download |
Miami University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.67 / 3.00 |
Jon
Brubaker Manager of Food Purchasing Housing, Dining, Recreation & Business Services |
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indicates that no data was submitted for this field
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
20
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A brief description of the methodology used to track/inventory expenditures on animal products:
I am estimating that 20% [$2 Million] of our total spend is on conventionally produced animal protein items. In addition, the only items I am confident that fall under grass fed, pasture raised or sustainable produced would be our local burger and other meats from Reserve Run, and local ice cream, which together comprise about 2.5% [$250,000] of the total spend in animal proteins.
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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”):
-We label all vegan options, as well as vegetarian options
-Vegan options are accessible to everyone
-Some of the more popular vegan entrees include numerous different tofu dishes, vegan "chicken" strips are available for stir fry and salad stations, we offer a vegan version of Caesar salad for our grab-and-go salad line,. All three buffet halls have vegan options available each meal period, and all a la cart operations have vegan options available to be ordered.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
A big impact is simply making the sustainable items available, and then letting students know we have them. A good example is the pictures and marketing materials for reserve Run and the family who own the farm are predominately displayed in Encounter, the venue we serve the sustainable hamburgers.
Seafood purchasing on campus follows the guidelines produced by the Monterrey Bay Seafood Watch and the Marine Stewardship Council.
The website URL where information about the vegan dining program is available:
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Annual dining services expenditures on food:
9,900,000
US/Canadian $
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Annual dining services expenditures on conventionally produced animal products:
2,000,000
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
250,000
US/Canadian $
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.