| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 54.34 |
| Liaison | Samuel Crowl |
| Submission Date | March 11, 2015 |
| Executive Letter | Download |
Ohio University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.47 / 3.00 |
Dan
Pittman Asst. Director, Auxiliaries Sales and Marketing Auxiliaries |
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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:
8
None
A brief description of the methodology used to track/inventory expenditures on animal products:
We can use our menu forecasting and inventory maintenance software (Food Pro) to run a report on all meat and seafood products.
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”):
Ohio University recently received an "A" grade from PETA2 for "going above and beyond to provide all students with exceptional vegan food.” This high mark was bestowed to only five other universities in Ohio and 114 colleges nationwide (out of more than 1,450).
OHIO makes providing healthy and diverse dining options for students a priority. All dining guests can choose from a wide range of Vegan options, including: black-bean wraps, vegan ravioli, Tofurky sandwiches, and vegan cheesecake. A variety of Vegan selections are always offered at each dining court/hall on the Athens campus.
Students, faculty and staff with special dietary needs are accommodated on a regular basis, and we are constantly adapting to the diners' demands. In fact, Culinary Services recently hired a registered dietitian to assist with this growing need.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
We’re always looking for new ways to increase our Vegan options. We also value student input; in fact, the Culinary Services Development Committee (CSDC) is a student-led group that helps us to progress our menu offerings and evaluate where our team is meeting (or exceeding) customer expectations.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
10,850,000
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
1,340,000
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
910,000
US/Canadian $
Data source(s) and notes about the submission:
Ohio University is proud of its on-campus food variety and works hard to provide the campus community with robust menu offerings. Through customer feedback and a close monitoring of the latest trends, our selections are continually updated and new recipes are being added to our menus each year; it is part of our commitment to providing students with the nourishment that they need in order to thrive in their collegiate pursuits.
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.