|Overall Rating||Silver - expired|
|Submission Date||Oct. 16, 2015|
University of Kentucky
OP-7: Low Impact Dining
|1.00 / 3.00||
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:
For the above percentage, we only include food and beverage purchases for our residential and c-store operations. Franchise operational data were not included.
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”):
Vegetarian Awareness Month is recognized in October and promoted by having vegan or vegetarian options available at each station in our residential dining halls.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Our residential dining halls offer vegan and vegetarian options and have soy milk available daily. Wildcat Pantry also offers non-dairy milk.
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:
There isn't any information about the vegan dining program on our website as of yet. This fall there should be more information.
The above numbers only address total animal product expenditures for residential and c-store operations; franchise operational data are not included.