|Overall Rating||Silver - expired|
|Submission Date||Aug. 24, 2016|
Warren Wilson College
OP-7: Low Impact Dining
|2.13 / 3.00||
Director of Institutional Effectiveness
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:
The head of Sodexo at Warren Wilson College estimated the total amount spent annually on conventionally produced animal products.
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”):
We have a separate vegan cafe, Cowpie Cafe, where roughly 35% of the student population eats. Additionally, a vegan alternative is offered at every meal in our main dining hall, meaning 100% of the student body has access to vegan food at every meal
A group of motivated Warren Wilson students started -- and run -- Cowpie Cafe. Students learn about vegetarian and vegan cooking, and work with the college's organically managed garden to source vegetables as locally as possible.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
In 2000 a vegan/vegetarian dining hall was opened (instead of a grill with burgers and such). We also have dairy-free milk available at all meals/locations. Gladfelter dining hall also has vegan/vegetarian options at every meal.
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: