| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 32.05 |
| Liaison | Gary Cocke |
| Submission Date | June 13, 2016 |
| Executive Letter | Download |
The University of Texas at Dallas
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.61 / 3.00 |
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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:
20.90
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Chartwells utilizes a system called MyFinance which allows for the tracking of food and beverage purchases.
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
None
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
To accommodate the 25% of our student population that is vegetarian we have a fixed station in our resident dining hall, called greens and beans, that offers a variety of vegetarian options daily. The menu is on a 4-week cycle, just as the rest of the dining hall stations and is dedicated to providing fresh, healthy vegetarian options. We also have a wide variety of vegetarian options in the majority of our retail locations as well (see attached-vegetarian choices).
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
See attached – Menu of Change
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
148,857
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
31,500
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
117,357
US/Canadian $
Data source(s) and notes about the submission:
Chartwells, a third-party contractor for UT Dallas Dining provided the information within this section.
http://www.utdallas.edu/news/2009/08/10-001.php
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.