| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.90 |
| Liaison | Paul Mathisen |
| Submission Date | April 16, 2015 |
| Executive Letter | Download |
Worcester Polytechnic Institute
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Liz
Tomaszewski Facilities Systems Manager/Sustainability Coordinator Facilities Department |
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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:
100
None
A brief description of the methodology used to track/inventory expenditures on animal products:
not available
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”):
Daily menus include food that has balanced nutrients and portion size; contains no solid meat, no dairy, no eggs, and no honey; and contains no solid meat but may contain eggs or dairy. Dining locations on campus must provide these things daily: 1 plain bean or legume (minimum), 1 whole grain composed salad (minimum), fruit or vegetable side, a vegetarian or vegan sandwich, a veggie burger, and plain nuts and dried fruit.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
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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:
The percentage of total dining services food purchases comprised of conventionally produced animal products is not actually 100! We actually don't have the data to answer this question but we had provide answer to be able to earn points for our vegan dining program. Answering 0% would earn us full points in part 1 of the credit, so we answered 100% to avoid claiming any points in part 1.
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.