| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.93 |
| Liaison | Srinivasan Raghavan |
| Submission Date | Feb. 24, 2015 |
| Executive Letter | Download |
University of Missouri
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Alicia
LaVaute Sr. Recycling & Waste Minimization Specialist Sustainability Office |
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indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
80
None
A brief description of the methodology used to track/inventory expenditures on animal products:
totaling invoices from vendors
None
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
None
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Every operation has vegan options, including black bean burgers and tofu for protein.
MJB
The university employs a tool known as Zoutrition, which allows the user to search every dining area of campus for meal options and filter the results by dietary needs. Using Zoutrition, any student, staff member, or visitor can quickly and easily determine vegan options at any dining area on campus. Many of the campus dining areas provide vegan and vegetarian options. All vegan dining options are clearly labeled and information regarding each food item’s ingredients are easily available online.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
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The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
9,000,000
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
---
None
Annual dining services expenditures on sustainably produced animal products:
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Data source(s) and notes about the submission:
purchase tons of vegetables locally, including from Bradford farms.
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