| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 68.06 |
| Liaison | Brad Spanbauer |
| Submission Date | June 18, 2014 |
| Executive Letter | Download |
University of Wisconsin-Oshkosh
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
| -- | 0.00 / 3.00 |
Brian
Kermath Sustainability Director Sustainability Office |
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indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
40
None
A brief description of the methodology used to track/inventory expenditures on animal products:
All whole eggs are free-range eggs, all cheese for sandwiches are certified organic.
None
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
None
Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
None
Are the vegan options accessible to all members of the campus community?:
Yes
None
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
The University of Wisconsin Oshkosh has a "Meatless Mondays" program, which is often vegan, and includes an entirely meat-free station in the main dining hall, in addition to offering vegetarian options at each venue on campus, at each meal period. When serving vegetarian and vegan, the university maintains strict operating procedures to prevent cross-contamination with non-vegan items.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Buy only cage-free whole eggs.
Investigated local grass-fed beef options.
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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None
Annual dining services expenditures on conventionally produced animal products:
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None
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.