| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.30 |
| Liaison | Emma Shipalesky |
| Submission Date | June 19, 2015 |
| Executive Letter | Download |
Northern Alberta Institute of Technology
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Gloria
Booth Manager Food Services |
"---"
indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
30.90
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Review of itemized velocity reports and internal accounting systems.
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”):
Food Services offers vegetarian options and specialty food for restricted diets in our grab and go sections, salad bars, hot food stations and franchises. Catering services offers hot and cold meal selections for all special dietary needs including vegetarian and vegan.
School of Hospitality and Culinary Arts: We offer a vegan special in our Dining Room.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Sustainability policy includes animal husbandry as a key issue for NAIT when selecting vendors.
Hired a Registered Dietitian to increase the availability of vegetarian/meat-free alternatives. Meatless Monday are a component to our menu planning.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
3,614,959.79
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
111,702.25
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
1,005,320.30
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.