| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 58.86 |
| Liaison | Joseph Wasylycia-Leis |
| Submission Date | March 3, 2015 |
| Executive Letter | Download |
University of Winnipeg
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 3.00 |
Ian
Vickers Chief Operating Officer Diversity Food Services |
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
15
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A brief description of the methodology used to track/inventory expenditures on animal products:
Diversity foods works with 165 vendors, the majority of which are small independent farmers. Executive chef Ben Kramer visits all of farmers to establish personal relationships and to ensure that ethical processing practices are in place. Thetwo exceptions to this practice are chicken and milk. Chicken is purchased through one of only 2 large distribution centres for chicken. This is due to Manitoba's legislation regulating poultry processing. As such, to track this information Diversity has estimated the percentage of chicken and milk purchases as a percentage of overall purchasing. Local organic milk is not available.
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Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
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Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
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Are the vegan options accessible to all members of the campus community?:
Yes
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A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
The University of Winnipeg's in-house food service provider, Diversity Food Services offers a variety of set food options but also has a changing menu. While there is no set vegan dining program, vegan dining options are available every day from both the set menu items and the changing ones. Some examples:
-Every day there are 2 soups available, one is always vegetarian and sometimes vegan.
-There are a salads (with legumes), veggies for snacks, fruits and a chickpea wrap as part of the regular menu items.
-There is a stir-fry station which includes 2 kinds of tofu as meat substitute options. A price reduction on this item is in place when meat is not ordered.
-In the rotating hot items menu, there is always a vegetarian option available, or a menu item can be modified to become vegetarian or vegan.
-Among the snacks and deserts there is a vegan brownie that is available every day.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Diversity Foods does the majority of its own butchery, ordering in whole animals from local producers depending on seasonality. This practice is both cost effective and ensures minimal food waste as all parts of the anical can be used.
The website URL where information about the vegan dining program is available:
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Annual dining services expenditures on food:
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Annual dining services expenditures on conventionally produced animal products:
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Annual dining services expenditures on sustainably produced animal products:
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Data source(s) and notes about the submission:
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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.