| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 63.61 |
| Liaison | Greg Kozak |
| Submission Date | March 3, 2017 |
| Executive Letter | Download |
Northwestern University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.07 / 3.00 |
Travis
Hawks Temp sustainNU |
Percentage of total dining services food purchases comprised of conventionally produced animal products:
A brief description of the methodology used to track/inventory expenditures on animal products:
Sustainability interns at Northwestern Dining are tasked with examining purchasing invoices and isolating sustainable purchases for our meat products. In conjunction with interns working with the Real Food Challenge, the students assemble reports each quarter and year to see how much of our meat purchasing is sustainable (predominantly MSC certified seafood and humane eggs), and how much is conventionally produced.
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”):
Northwestern Dining is dedicated to helping students reduce their carbon footprints through providing a wide range of vegetarian and vegan options at every meal 7 days a week. Our efforts were recognized in 2007, 2010, and 2011 when Northwestern was named Peta2's Most Vegan Friendly College.
We participate in NURF Days on the 1st & 3rd Monday of every month and the Meatless Monday program at all dining locations on the 2nd & 4th Monday of every month. Each dining hall has designated vegetarian/vegan stations, which label options that are vegetarian and are vegan. We also offer vegan desserts and nondairy milk products.
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:
We don't have data available on our conventional vs. sustainable animal products purchases for the entire year, and therefore have used October 2014 as a representative month to substitute for a year's worth of data. This figure is also only for dining hall locations, not retail.
We don't have data available on our conventional vs. sustainable animal products purchases for the entire year, and therefore have used October 2014 as a representative month to substitute for a year's worth of data. This figure is also only for dining hall locations, not retail.
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.