| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Alan Burr |
| Submission Date | Feb. 29, 2016 |
| Executive Letter | Download |
University of Wisconsin-Platteville
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Amy
Seeboth-Wilson Sustainability Coordinator Facilities Management |
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:
We have not yet calculated percentage of total dining services food purchases comprised of conventionally produced animal products so we used 100% as a placeholder assumption.
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”):
Campus Dining Services provides vegetarian and vegan meal options at all dining locations every day. In most cases, ingredients of each meal are listed directly upon the item, if they are not they are made available by request to any Dining Service staff. The Dining Services website includes a listing of vegetarian and vegan meal options available at their locations: https://www.uwplatt.edu/dining/special-dietary-needs
Students and staff may also request special meals be made to accommodate eating preferences with one day notice.
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.