|Overall Rating||Gold - expired|
|Submission Date||May 29, 2015|
University of Virginia
OP-7: Low Impact Dining
|1.80 / 3.00||
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:
Complete review of purchase records.
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”):
There is a designated vegan/vegetarian station at each residential dining hall, for all lunch and dinner services. Vegetarian items and vegan items are both identifiable. Each dining hall participates in a Meat Free Monday program, in addition to vegetarian and vegan offerings.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Expanding and improving upon vegetable based menu options in residential (dining) settings.
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: