| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.57 |
| Liaison | Jeff Spoelstra |
| Submission Date | July 22, 2014 |
| Executive Letter | Download |
Western Michigan University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Judy
Gipper Director Dining Services |
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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:
36
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A brief description of the methodology used to track/inventory expenditures on animal products:
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None
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
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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
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A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
WMU Dining Services offers a number of vegan items as part of our daily menu options. Here are some of the highlights from our services that focus on vegan dining:
- Six residence hall dining rooms and six campus cafes offer an array of vegan choices.
- The dining hall menu is posted on our website: http://www.sais.wmich.edu/DS_Menus/Default.aspx
- All vegan menus on our dining menu are identified.
- Our menu is accessible via mobile devices.
- A guide to our vegan items is located in all six of our dining halls, as well as our website: http://www.wmich.edu/dining/pdf/vegan-guide.pdf
- Vegan items are available throughout the entire day.
- Every dining hall features an extensive salad bar with at least one vegan salad dressing available.
- Salad bar protein choices include tofu and several types of beans.
- Ope’s vegan burger and cookies, which are locally produced, are available at all six dining locations. Vegan burgers can be made upon request in all of our dining halls.
- Three specialty concepts located in various dining halls on campus that allow customers to create customized entrees.
- Bistro3 features four micro-restaurants that offer an array of choices from stir-fry to grilled items like vegan burgers and vegetable kabobs.
- Special event menus incorporate vegan entrees and side dishes.
- A Registered Dietitian is available to meet with students and discuss the vegan options available in dining services.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
WMU Dining Services has collaborated with local farmers of Bear Foot Farm and Natural Meats & Fresh Produce in Paw Paw, MI to create a Food Diversion Initiative. Dining Services has purchased labeled bins used for gathering and transporting food waste to the farm, located about 25 miles from campus. The farmers pick up the food waste three times per week and feed the vegetables and fruit scraps to their pigs. Listed below are the total food scraps amount diverted since the initiation of the program:
- September 2011 through December 2011: 14,740 lbs
- January 2012 through December 2012: 65,627 lbs
- January 2013 through June 2013: 38,545 lbs
The website URL where information about the vegan dining program is available:
None
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.