| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.75 |
| Liaison | Keaton Schrank |
| Submission Date | April 26, 2016 |
| Executive Letter | Download |
Westminster University - Utah
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.80 / 3.00 |
Mariah
McCoy Sustainability Fellow Westminster Environmental Center |
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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:
18
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Westminster's expenditures on animal products are reported by food service provider Bon Appetit. Tracking practices and methodology can be found at Bon Appetit's website, and are annually assessed.
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”):
Bon Appetit tries to always have a vegetarian option every meal and rotate vegan options in and out weekly. Their menus are created weekly and are not stagnate - they change the menus with the season and the availability of items.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Bon Appetit has tried to address the growing vegetarian/vegan population by offering more plant-based items at the entree station; however because the campus population is so small of a sample size, the reduction of meat at Westminster is not representative of the rest of Bon Appetit's customers.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
1,190,432
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
214,277
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
100,000
US/Canadian $
Data source(s) and notes about the submission:
Due to the fact that Bon Appetit has recently joined the Westminster College Campus, many of the numbers are not available at this time.
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.