| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 69.60 |
| Liaison | Sean MacInnes |
| Submission Date | Feb. 27, 2015 |
| Executive Letter | Download |
University of North Carolina, Greensboro
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.05 / 3.00 |
Trey
McDonald Sustainability Coordinator Sustainability Office |
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:
UNCG Dining Services inventories are categorized such that animal products can be separated from other categories. Dining and Catering perform weekly inventories, and purchasing volumes are checked daily. Purchases are tracked and inventoried accordingly.
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”):
UNCG Dining Services ensures that all diners with special dietary considerations are guaranteed a vegan, vegetarian or organic meal. UNCG Dining has a service section of the Dining Center set aside for vegetarian and vegan options. Menus are available on the Dining web site and at the service location.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
UNCG Dining offers a wide range of vegetarian options beyond the main Terra Ve station.
Areas including the Mongolian Grill,and the pasta, pizza, Mexican, deli and salad bars offer complete meal vegetarian options.
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:
Information for this credit was submitted by Kevin Deans, Dining Services Director for UNCG.
Information for this credit was submitted by Kevin Deans, Dining Services Director for UNCG.
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.