| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.64 |
| Liaison | William Cocke |
| Submission Date | May 14, 2014 |
| Executive Letter | Download |
University of North Texas
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Todd
Spinks Director UNT Sustainability |
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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
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A brief description of the methodology used to track/inventory expenditures on animal products:
We purchase our food based on a spectrum of desirability. The continuum runs the gamut from locally organic to international conventional. We specify the product that best suits the overall needs of UNT bearing in mind quality, availability and selling price.
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
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A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
This popular cafeteria features everything from vegan pizza and made-to-order Panini's to the popular gluten-free options for those on special diets. Vegan dining is not just for vegans but for all who seek to eat a balanced diet that offers a host of health benefits. In addition to tasting good and being good for you; vegan dining is sustainable and helps to reduce our carbon footprint which is good for the earth.
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:
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None
Annual dining services expenditures on conventionally produced animal products:
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None
Annual dining services expenditures on sustainably produced animal products:
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Data source(s) and notes about the submission:
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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 or simply email your inquiry to stars@aashe.org.