| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 45.27 |
| Liaison | Meghna Tare |
| Submission Date | July 12, 2016 |
| Executive Letter | Download |
University of Texas at Arlington
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
0.00 / 3.00 |
Meghna
Tare Director Office of 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:
100
None
A brief description of the methodology used to track/inventory expenditures on animal products:
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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?:
No
None
Are the vegan options accessible to all members of the campus community?:
No
None
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Vegetarian options are available every meal. Vegan meals are available at lunch or dinner (at the Vegetarian/vegan station implemented semester – spring 2010) in a rotating four-week menu cycle.
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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