|Submission Date||June 30, 2017|
University of Florida
OP-7: Low Impact Dining
|1.00 / 3.00||
Office of Sustainability
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:
The velocity and accounts payable reports acquired for OP 6 Food and Beverage Purchases were used to determine the percent conventional. The reports from vendors ARAMARK purchases animal products (meat, seafood, egg, dairy) from were taken as a subset of the total food purchases. These reports were analyzed to identify any animal purchases that were not conventionally produced. The total value of these items was subtracted from the total amount of animal product products purchased and the remainder was reported as conventionally purchased.
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”):
Both residential dining halls offer a vegan station daily and Gator Dining employs a vegan chef. In addition, stations can omit the meat ingredient to make most every dish vegetarian-friendly. Gator Dining Services regularly ranks on PETA's "Top 10 most vegetarian-friendly colleges".
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Gator Dining Services/ARAMARK has a comprehensive and dynamic pre- and post-consumer composting program. Since March of 2014, Gator Dining Services/ARAMARK has composted over 500 tons at a commercial facility approximately 20 miles away from the University of Florida. In addition, all used cooking oil is rendered and recycled primarily as an animal feed additive.
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:
Updated for FY 14-15
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.