| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 35.30 |
| Liaison | Herbert Sinnock |
| Submission Date | July 31, 2012 |
| Executive Letter | Download |
Sheridan College (Ontario)
OP-T2-4: Vegan Dining
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Elisabeth
Connell Acting Manager, Ancillary Services Finance and Adminstration |
Does the institution offer diverse, complete-protein vegan dining options during every meal?:
A brief description of the vegan dining program:
Vegan foods, such as whole grains, vegetables, fruits, and beans (which are low in fat, contain no cholesterol, and are rich in fibre and nutrients) are available in many Sheridan/Chartwells food service outlets. Sources of protein such as beans, tofu, rice, corn and pastas are used as menu ingredients. (Additional food ingredients such as broccoli, tofu and fortified juices for calcium, and chickpeas, spinach, pinto beans, and soy products for iron are also added as menu ingredients to provide adequate calories and nutrients in addition to protein.) As an example, Chartwells’ ‘Whole + Sum’ program at Sheridan includes all grains, beans, legumes, vegetables and fruits and the diverse range of foods made by combining them to accommodate complete-protein vegan diets. Examples are:
• Steamed Brown Rice
• Red Rice Pilaf
• Lebanese Tabbouleh
• Cucumber Tomato Parsley Salad
• Roasted Carrots with Cumin and Mint
• Broccoli with Sun Dried Tomatoes, Lemon and Garlic
• Spiced Garbanzo Beans and Eggplant
• Greens with Herb Salad, Dried Cherries and French Dressing
• Bulgur Salad with Chickpeas and Lemon
• Balsamic Butternut Squash with Parsley
• Grilled Asparagus
• Shaved Fennel Salad with Oranges, Carrots and Pinenuts
• Green Beans with Tomato Basil Salsa
• Mediterranean Greek Salad
• Poblano Brown Rice and Beans
• Red Quinoa with Corn and Tomatoes
• Farro Salad with Orange Cumin Dressing
• Cilantro Jicama Slaw
• Chayote Sauteed with Orange and Ancho Chili
• Soba Noodles with Vegetables and Tea Sauce
• Quinoa and Water Chestnut Salad
• Braised Bok Choy with Sesame Seeds
• Gingered Broccoli, Shiitake Mushrooms and Tomatoes
• Roasted Kabocha Squash
• Chinois Salad with Orange Peanut Dressing
• Wild Rice Salad with Baby Garbanzo Beans
• Wheat Berry with Orange Vinaigrette
• Barilla Plus Penne Pasta with Broccoli and Lemon
• Barley and Brown Rice Pilaf with Mushrooms
• Brown Basmati Rice Pilaf
• Oven Baked Sweet Potatoes with Toasted Pecans
• Dill Potato and Apple Salad
• Cauliflower Skordalia
• Fresh Sugar Snap Peas with Crunchy Peanuts
• Wedge Salad with Tomato Basil Relish
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
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.