| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.01 |
| Liaison | Cindy Shea |
| Submission Date | July 18, 2014 |
| Executive Letter | Download |
University of North Carolina at Chapel Hill
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Scott
Myers Director, Food/Vending Services Auxiliary 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:
33.60
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Track purchasing invoices
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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
None
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Vegetarian and vegan options are available at all meals. Each dining hall has a dedicated vegetarian station, offering one complete-protein vegetarian or vegan entrée and three to four vegetarian or vegan side dishes at lunch and dinner. A four-week cycle menu is written for these stations, which can be viewed on the locations' digital menu boards and website, along with ingredients.
Both dining halls offer an extensive salad bar featuring protein toppings. Vegetarian and vegan options are also available at other stations including the grill, soup, pizza and pasta stations. Vegan dessert options are available at lunch and dinner.
In addition, an onsite Registered Dietician is available to assist students with special diets and making "smart" meal choices.
On Meatless Mondays, the Vegetarian Station becomes vegan and the following stations become vegetarian: World’s Fare, Sushi, Wrap, and Pasta. Garden or Black Bean Burgers are available at the Grill everyday, and 3 of 4 pizzas are vegetarian.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Carolina Dining Services opened 1.5.0. in January 2010 in Lenoir Hall. 1.5.0.’s seasonal menu features food that is locally grown, harvested and freshly prepared by chefs who are trained in culinary sustainability. Menu items also include organic produce and grains, cage-free eggs, poultry, grass-fed beef, sustainable seafood and house-made breads, dressings and sauces.
Firsthand Foods, located in Durham, NC, is one of the new sustainable food vendors introduced in spring 2013. Firsthand Foods acts as a conduit between local pasture-based livestock producers and local food vendors, restaurants, and food retailers. They source from farmers who raise animals humanely, on pasture, without feeding antibiotics or animal by-products, or using added hormones. Firsthand pork sausage is served on Wednesday mornings during breakfast at Rams Head and Top of Lenoir as well as utilized in other pork dishes throughout the week.
MeatLESS Mondays profile reduced-meat entree selections.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
9,778,195
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
3,281,985
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
255,951
US/Canadian $
Data source(s) and notes about the submission:
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