Overall Rating Silver - expired
Overall Score 49.78
Liaison Herbert Sinnock
Submission Date April 20, 2015
Executive Letter Download

STARS v2.0

Sheridan College (Ontario)
OP-7: Low Impact Dining

Status Score Responsible Party
Complete 1.00 / 3.00 Elisabeth Connell
Acting Manager, Ancillary Services
Finance and Adminstration
"---" indicates that no data was submitted for this field

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”):

Vegetarian options are made available daily and can be deconstructed into vegan meals by request. 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 include:
• 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

A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:

Compass has established corporate targets for our fresh and frozen seafood purchases to be 100% 3rd party certified by 2016; currently Sheridan is at 77% certified seafood purchased. Compass works with its major suppliers to ensure availability of products for Sheridan locations; it is currently in the process of renewing its relations with Vancouver Aquarium, Ocean Wise certification program. Cage free eggs (free run) are available to Compass' locations that choose to purchase this product, currently Sheridan purchases 21% free range eggs.


The website URL where information about the vegan dining program is available:
Annual dining services expenditures on food:
644,742 US/Canadian $

Annual dining services expenditures on conventionally produced animal products:
238,709 US/Canadian $

Annual dining services expenditures on sustainably produced animal products:

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.