| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.99 |
| Liaison | Eric Meliton |
| Submission Date | Dec. 20, 2013 |
| Executive Letter | Download |
Wilfrid Laurier University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Dennis
Miller-Robus Manager of Residence Dining Food Services |
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
60
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A brief description of the methodology used to track/inventory expenditures on animal products:
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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”):
The main Dining Hall features a vegan station where complete-protein vegan options are available at every meal. Upon request, chefs will also create a vegan option on the spot.
Fall 2013 welcomed the creation of 56 new vegan dishes to be served on rotation throughout the year in the main Dining Hall facility.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
The Dining Hall aims to run more vegan and vegetarian food options in the regular menu.
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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