|Overall Rating||Silver - expired|
|Submission Date||March 13, 2015|
OP-7: Low Impact Dining
|2.13 / 3.00||
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:
Animal products are tracked as part of the overall inventory process described above. Lists of meat, poultry, seafood, eggs, and dairy products are updated each summer, and then a purchasing recap for the past fiscal year is performed on these products.
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”):
Vegan entrée options are offered daily at every meal at all the residential dining halls and retail locations on campus. Signage for each prepared dish is coded as meat-containing, vegetarian, or vegan. Additionally, the dining halls have Vegetarian Nights. At these meals, which are hosted monthly, students in the campus Greening Dining group have a table with fun facts and surveys related to sustainable dining.
Sample Menu – Vegetarian Night
Butler/Wilson Dining Hall, February 20, 2013
Cream of Broccoli Soup
Vegan Tomato Soup with Goat Cheese Croutons (served on the side)
Roasted Vegetable Sandwich on Whole Wheat
Braised Seitan with Wild Mushrooms
Potato & Zucchini Latkes
Thai Vegetable Sauté & Tofu
Vegan Grilled Tofu
Tri-Color Hummus Bar
Roast Trio Potatoes
Citrus Jasmine Rice
Glazed Carrots & Dill
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
The only suppliers of fresh chicken and pork products, respectively, are Bell & Evans and Leidy’s. Both are local purveyors and use humane practices; Leidy’s is AHA certified. Much of the ground beef used in recipes is grass-fed and organic, and it is purchased from N. S. Troutman & Sons, another local, family-run and humane vendor. Many of the prepared pork items are Hatfield products, which is also local and will soon be AHA-certified humane.
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.