|Submission Date||Oct. 29, 2015|
OP-7: Low Impact Dining
Sustainability Integration Office
Percentage of total dining services food purchases comprised of conventionally produced animal products:
A brief description of the methodology used to track/inventory expenditures on animal products:
Dining services requires that our vendors provide annual reports tracking expenditures on all products. The Sustainability Office tracks 3rd party-certified meat, seafood, dairy and egg expenditures.
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Are the vegan options accessible to all members of the campus community?:
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
There are always a variety of vegan options offered daily at each meal, estimated to be about six options at every lunch and dinner at at least three options at breakfast. Depending on the meal, there are vegan options available in the salad bar, pizza bar, sandwich bar, cereal bar, and/or hot entree station. There are often vegan options in the soup bar, pasta bar, and daily exhibition. A designated vegan/vegetarian station in each dining hall provides main entree options at each lunch and dinner meal period.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Dining is pursuing several initiatives to improve the sustainability of the animal products served at meals. The institution is MSC Chain of Custody certified, and sources MSC fish where the budget allows for it. 95% of the eggs purchased through dining are cage free. Most meat served on the grill (both beef and chicken) is 3rd party certified humanely raised. All milk is rBST free.
The website URL where information about the vegan dining program is available:
Annual dining services expenditures on food:
Annual dining services expenditures on conventionally produced animal products:
Annual dining services expenditures on sustainably produced animal products:
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.