|Submission Date||Dec. 18, 2015|
OP-7: Low Impact Dining
Sustainable Operations Coordinator
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:
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 Dining options are available at all stations during all meal periods on all days.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Reduced overall percentage of meat items by increasing vegan & vegetarian options, and sourcing more "local", sustainable, animal-derived food purchases, when possible.
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: