|Overall Rating||Silver - expired|
|Submission Date||April 30, 2014|
University of Texas at Austin
OP-7: Low Impact Dining
|1.00 / 3.00||
Division of Housing & Food Service
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:
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”):
Vegetarian entrees are offered in all dining locations at all meal periods. A vegan soup and extensive salad bar including many grain and bean options are at offered during lunch and dinner at both ‘all you care to eat’ dining halls. Vegan desserts, such as vegan brownies, have been incorporated into cycle menus. A dedicated area in our food court concept serves only vegetarian and vegan meals, some of which are gluten free. We permanently instituted Meatless Mondays with a primary vegetarian option in all dining facilities as of the 2013-2014 school year. Meat is available on these days but is not promoted, and fewer options are available.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Extensive vegetarian dining information and information groups is available year-round on request and by scheduled events such as "brown bag lunches," vegetarian learning groups, test dinners, and an ongoing Focus Group to assist staff in choosing tasty and appealing meals.
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:
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.