|Submission Date||April 14, 2015|
Raritan Valley Community College
OP-7: Low Impact Dining
Sustainability and Energy Coordinator
Facilities and Grounds
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:
Added dairy, cold cuts, conventional meet from the grocer, and ice cream.
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 and vegetarian options are offered and are usually marked, exceptions being the salad bar, pizza, and sandwich stations.
Vegan salads (including legumes), roasted vegetables, and vegan sandwiches are available daily.
Vegan soups are offered 2x/week, entrees 1x/week, and tofu, salad bar, and sandwich station are offered daily.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
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: