|Overall Rating||Reporter - expired|
|Submission Date||Nov. 26, 2015|
University of Regina
OP-7: Low Impact Dining
Associate Vice President (Student Affairs)
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 percentage amount in the previous field is not available.
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”):
Vegan dishes are offered once in a while. For catering, people can request vegan offerings.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Canola shortening is used which is trans-fat free. It is a vegetarian-based oil.
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:
Please note that the annual food and beverage expenditures amount is proprietary information to our contractor and the information will not be released.