| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.69 |
| Liaison | Margaret Lo |
| Submission Date | Dec. 16, 2015 |
| Executive Letter | Download |
Ball State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Suzanne
Clem Marketing Coordinator Dining Services |
Percentage of total dining services food purchases comprised of conventionally produced animal products:
Date Revised: Feb. 17, 2016
A brief description of the methodology used to track/inventory expenditures on animal products:
This information is not currently tracked.
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”):
Diverse vegan options with opportunity for a complete-protein diet are available during every meal. For example,
--Noyer Centre offers a salad bar including diverse vegetables and bean offerings. A variety of fresh fruit options, both cut and whole, as well as pre-made salads and vegan convenience items are available. Black bean burger at the grill add another protein option—buns are optional.
--The Atrium offers custom-made and pre-made salads, as well as and custom-made stir-fries with vegetable, rice, tofu, and almond options. A chipotle black bean burger, bun optional, is also available. Fresh fruit, both cut and whole, is always available.
--LaFollette Dining offers a salad bar including a wide variety of vegetables, fruits, as well as bean options.
--Woodworth Commons offers custom-made salads with bean and almond options; custom stir-fries with vegetable, tofu, and rice options; a variety of cut and whole fresh fruits; black bean patties; and vegan convenience items. Pre-made salads are also available.
--The Tally features an extensive salad bar with diverse vegetables, beans, raisins, and almonds. It also features an olive bar. Black bean patties are available at the grill. Fresh cut and whole fruits are always available.
--Elliott Dining offers a salad bar with beans, tofu, and a variety of vegetables. Custom stir-fries can also be made with anything from the salad bar, served on a bed of rice. Hummus and black bean burgers are also available at many meals. Fresh fruit is always available.
--Jamba Juice offers freshly squeezed fruit juices. Roughly 7.5% of sales are organic juices.
Soy milk is available throughout our locations at all meal periods, and we are beginning to incorporate quinoa into our menus, an excellent source of complete protein.
In addition, all students are made aware when they enter Ball State that BSU Dining will accommodate special dietary needs and work one-on-one with a student if he/she desires. If a vegan student’s needs are not being met, he/she can arrange for a custom diet to be planned to meet the needs.
All posted menus display a "V" for vegetarian items and a "V+" for vegan items. Guests can also filter menus online to view only vegetarian or only vegan items.
Dining initiated communication with the student vegan association to attain special menu requests and gather feedback to improve vegan offerings and gauge future needs.
The chef in Woodworth Commons develops regular vegan home-style entrees to supplement the existing custom vegetable and fruit options at this location.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
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:
Data source(s) and notes about the submission:
These items are not currently tracked.
These items are not currently tracked.
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.