| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Maria Ayala |
| Submission Date | Dec. 25, 2013 |
| Executive Letter | Download |
Universidad San Francisco de Quito
OP-T2-4: Vegan Dining
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Mario
Jimenez Head Chef Food and Beverage CPU |
Does the institution offer diverse, complete-protein vegan dining options during every meal?:
A brief description of the vegan dining program:
Because food is made from scratch every time, it can be subject to change. This means that people can ask to leave out any components not only for personal reasons but also for dietary restrictions such as lactose intolerance or allergies. There are both vegetarian and vegan options. This means vegetarian broth, veggies and rice plus Carve or tofu. Via Bonita prepares 20 vegetarian plates each day. These do not exclude dairy products. Salads are made to order thus people can leave out any animal products. There are sufficient grains such as Lupin an Andean grain that ranges from 32% to 52% of protein.
Marcus can accommodate any requests and even work with produce to make food that is not included in the menu. Overall an estimated 5% of meals are made to satisfy vegetarian or vegan costumers. Main consumers are American students who come in the exchange program.
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.