|Overall Rating||Silver - expired|
|Liaison||Dedee DeLongpre Johnston|
|Submission Date||June 3, 2015|
Wake Forest University
OP-7: Low Impact Dining
|1.78 / 3.00||
Assistant Vice President
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 track on a monthly basis all vendor reports for protein and animal product purchases to obtain a more granular breakdown of the lump sum. Our pork will be 100% gestation crate free by 2017.
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”):
There are a variety of vegan options available in both residential and retail dining at each meal period every day. Information is readily available through our onsite registered dietitian who can address any food allergies, sensitivities, or diets students, staff or faculty have. We also provide nutritional information in a dining hall through five conveniently located iPads and online through our website and app.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Every month during the Fall and Spring semester, we host a "Farm to Fork" event to promote local producers and farmers of vegetables and fruits. They visit our campus and sample their products as well as educate students on the impacts of animal-derived foods on the environment.
For Earth Day 2015, we partnered with the university's sustainability office to provide education on water conservation during their annual Earth Fair. We provided free animal-derived, water-sensitive food samples. Students were asked to guess how many gallons of water go into a pound of everyday foods such as a chicken, tofu, red meat, chocolate, apples, and oranges.
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:
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 and complete the Data Inquiry Form.