Overall Rating Gold - expired
Overall Score 71.58
Liaison James Gordon
Submission Date March 3, 2015
Executive Letter Download

STARS v2.0

Thompson Rivers University
OP-7: Low Impact Dining

Status Score Responsible Party
Complete 1.12 / 3.00 James Gordon
Environmental Programs and Research Coordinator
TRU Office of Environment and Sustainability
"---" indicates that no data was submitted for this field

Percentage of total dining services food purchases comprised of conventionally produced animal products:
20.70

A brief description of the methodology used to track/inventory expenditures on animal products:

The methodology used to track/inventory expenditures on animal products was done, with Aramark, through requesting this information from its head-office and its various suppliers, and, with TRU's Culinary Arts Program, by examining purchases entered into the university's FAST accounting system or by examining a spreadsheet used to enter every food purchase.


Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
No

Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes

Are the vegan options accessible to all members of the campus community?:
Yes

A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):

Aramark identifies vegan entree options in its menus and through other types of signage whenever they're available. On top of this, they always have choices of salads, fruit options, nuts, and, often, various cooked grain/vegetable dishes (for example, rice and/or quinoa). They also promoted their 'Meatles Mondays' program last year and plan on reinstating it in the new year once the 'dust has settled' from some renovations.
TRU's Culinary Arts Program makes mention on their menu when an entrée is vegan. They also have an extensive salad bar open for every lunch, which features several vegan options.


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

Aramark has seen increased demand for alternative food choices over the last few years (vegan, vegetarian, gluten-free, Halal, lactose-free, etc.). As such, they have expanded the options of these types of foods/dishes in proportion to the demand for them in order to satisfy the wishes of their clients. In early 2015, efforts will be made to bring an Aramark Green Thread program to TRU, which would offer a wide selection of non-animal-derived food choices to TRU, as well as other general environmental benefits.
As a primarily teaching-based program, TRU's Culinary Arts Program focuses its food purchasing and preperation choices on the parts of the curriculum that needs to be taught, which includes both animal-based and vegetarian-based foods and cooking techniques. Non-animal-based food options are alwys available to the buying public.


The website URL where information about the vegan dining program is available:
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Annual dining services expenditures on food:
1,616,738 US/Canadian $

Annual dining services expenditures on conventionally produced animal products:
333,938.60 US/Canadian $

Annual dining services expenditures on sustainably produced animal products:
222,765.01 US/Canadian $

All dollar amounts are in Canadian.
Since food expenditures from Common Grounds ($100,000; representing 5.8% of all TRU food expenditures) were not included in this reporting field (OP-7: Low Impact Dining), the total of all food expenditures mentioned in reporting field OP-6 (Food and Beverage Purchasing: $1,716,738) was reduced $100,000 to $1,616,738.

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.