| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 75.01 |
| Liaison | Jen Crothers |
| Submission Date | Aug. 4, 2015 |
| Executive Letter | Download |
The University of British Columbia
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.93 / 3.00 |
Victoria
Wakefield Purchasing Manager Student Housing and Hospitality Services |
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indicates that no data was submitted for this field
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
16
None
A brief description of the methodology used to track/inventory expenditures on animal products:
UBC Food Services tracks all purchases annually on ethically and sustainably produced proteins. We monitor and measure our spends on Ocean Wise certified, Halal Certified, Free run, Free range, cage free and Organically and ethically raised, grown, processed and produced products. We work directly with organizations like the Vancouver Humane Society and consult directly with the Director of Farmed Animal Programs to help us with our selections in ethically sourcing proteins and products that contain animal derivatives.
The remaining balance of spend by default would then equal conventionally produced animal products.
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Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
None
Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
None
Are the vegan options accessible to all members of the campus community?:
Yes
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A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
UBC Food Services believes in providing people with a choice regarding the type of food they consume. As society becomes more aware of the benefits of healthier eating UBC has responded by providing more information and a wide variety to choose from. Food Services have taken a proactive role, constantly researching, developing and providing healthier dining choices. Examples of healthier choices include: THINKFOOD Grab n’ Go sandwiches, soy beverages, vegan and vegetarian options at all units, made to order pasta and salad and sandwich bars at various units as well as a large selection of healthy choices.
UBC Food Services measures and monitors the percentage of vegan, vegetarian, and various proteins offered on menus and meets with student led food policy groups in each of our dining halls on a monthly basis. The food policy committees provide feedback and work with our culinary teams on developing the seasonal menus together.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
At UBC we are fortunate enough to serve a diverse student, faculty and staff population. Food choices include dietary, religious and culturally based needs. Working with food committees has provided our culinary teams with a wonderful opportunity to expand and explore sourcing and serving food from around the globe. UBC also incorporates culturally sensitive food into our menus.
To assist students living in Residences and with the goal to achieve optimal health, Food Services offers access to a registered dietician who conducts monthly 4-hour sessions in each dining room and is available for consultations and personal appointments. The dietician counsels students on individual dietary concerns as well as educates them on how to make the best choices from the residence dining menu.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
10,100,457
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
1,614,863.42
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
1,653,515.73
US/Canadian $
Data source(s) and notes about the submission:
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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.