|Submission Date||May 29, 2015|
University of Virginia
OP-7: Low Impact Dining
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:
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.