| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 71.57 |
| Liaison | Greg Maginn |
| Submission Date | Jan. 22, 2016 |
| Executive Letter | Download |
The Ohio State University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Timothy
Keegstra Associate Director Dining Services |
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:
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”):
Our current menu mix indicates that twenty percent of our options, throughout Dining Services, are vegan (fifty-six percent are vegetarian). We are working towards thirty percent of our options being vegan. Currently all of our vegan options are tagged with a “V” at the point of sale, so students can easily identify all items that are free of any animal-derived ingredients, including honey. We also indicate vegan items on our website (students can click on “Vegan” and all vegan options at specific locations will pop up).
Vegan promotional activities, we do have special events throughout the year. Two great examples are our Food Fairs, which happen in September and January at the Instructional Kitchen in the Ohio Union. This is an event where we highlight some of our favorite vegetarian and vegan options by sampling them to students. We like to bring in new items at this time, so students can try them, rate them and provide us with valuable feedback (if the feedback is good, we might just bring it into to an operation!). We also do a cooking class during National Nutrition Month and try to do all vegetarian (and mostly vegan) foods during this time. Last year was the first year for this event and it was a huge success, filling up within one week of promotion.
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:
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.