| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 31.41 |
| Liaison | Hannes Gerhardt |
| Submission Date | April 20, 2015 |
| Executive Letter | Download |
University of West Georgia
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.80 / 3.00 |
Mark
Reeves Assistant Vice President Auxiliary Services |
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:
All expenditures are tracked by our suppliers, including location of origin and miles to distribution warehouse. These reports are provided back to the university's dining services team on an as-needed or as-requested basis.
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”):
The University of west Georgia includes two main dining halls accessible to all member of campus: East Commons and Z6. Both of these dining halls provide complete-protein vegan options and appropriate labels.
East Commons dining hall features:
A grill station which provides make-your-own stir fry and includes whole grains, beans, tofu and a variety of vegetables.
Salad Bar consisting of at least two beans per day.
Deli consisting of peanut butter and whole grain bread.
Z-6 dining hall features:
Salad Bar consisting of at least two beans per day.
Deli consisting of peanut butter and whole grain bread.
Home Zone consisting of one vegan entrée.
All vegan and vegetarian items are appropriately labeled with bright, easy-to-identify icons-style signs.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
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:
Data source(s) and notes about the submission:
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.