|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.
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 and complete the Data Inquiry Form.