| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 69.39 |
| Liaison | Brad Spanbauer |
| Submission Date | July 9, 2015 |
| Executive Letter | Download |
University of Wisconsin-Oshkosh
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 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:
50
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”):
Daily at all locations on campus there are vegetarian options. In Blackhawk on a daily basis there is a vegan bar with freshly made salsas, prepared salads, and corn chips, all in addition to the Pasta Bar which is all vegetarian, salad bar which is more than 90% vegetarian, at least one of three soups daily is vegan, two selections of pizza are vegetarian, vegetarian deli options including hummus, egg salad, cheeses, vegetables and toppings. The “Mindful” program by Sodexo including menu labeling, ability to scan QR codes to look up nutritional information, integration and sales of Fit Bits which work with My Fitness Pal, and the Sodexo recipes for the most part being loaded into My Fitness pal, all help promote healthy eating and lifestyles.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Meatless Monday did not have the desired affect and so more locations in the All You Care To Eat facility were made primarily vegetarian, including the new Cold Vegan Bar, stir fry to order at dinner instead of grilled sandwiches. All dining locations have more non meat items available for students than items containing animal-derived foods.
Investigated local grass-fed beef options.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
266,010.36
US/Canadian $
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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