| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.24 |
| Liaison | Tess Esposito |
| Submission Date | Feb. 23, 2017 |
| Executive Letter | Download |
University of Dayton
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
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:
We use a software program called CBORD, FSS (Food Service Suite) to track all of our purchases and inventory.
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”):
A focus group of "secret shoppers" works with Dining Services staff, including dietitians, to address service, quality, and experience issues within dining units. These students report on the availability of vegetarian and vegan options, among other things. Also, students with specific dietary needs regularly meet with Dining staff to ensure that their specific needs can be addressed and appropriate foods are available at our dining units.
We also have Net Nutrition, an online tool containing menus, allergens, ingredient lists, nutrition labels and preferences like vegetarian and vegan, available to all students, faculty & staff.
Students may request other vegan food items through the dietitian.
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.