|Submission Date||Oct. 6, 2014|
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:
The residence menu operates on a six week cycle. Lunch and dinner feature an average of six hot entrees including vegetarian, vegan, gluten free and other healthier options. Vegan, vegetarian and gluten free options are always available at any Hospitality Services Eatery on campus. Throughout the year staff will host themed meals or encourage events such as “Meatless Mondays”.
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”):
Western currently prepares 14 different vegan labeled meals 7 days of the week for breakfast, lunch, and dinner that students and staff can enjoy.
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: