|Submission Date||Feb. 25, 2016|
University of California, Merced
OP-7: Low Impact Dining
General Manager Dining Services
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:
UC Merced Dining Services relies on reports from vendors to confirm whether products are conventionally produced.
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”):
Vegan and vegetarian options are offered for all meals. The campus chef has developed 12 different recipes using tofu and is using quinoa and other grains and beans alternately with the tofu recipes. Students are encouraged to suggest vegetarian and vegan recipes to the chef.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
The use of Fish is an effort the institution has made to reduce the impact of it's animal derived food purchases.
The website URL where information about the vegan dining program is available:
Annual dining services expenditures on food:
Annual dining services expenditures on conventionally produced animal products:
Annual dining services expenditures on sustainably produced animal products: