| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 52.06 |
| Liaison | Casey Meehan |
| Submission Date | June 15, 2017 |
| Executive Letter | Download |
Western Technical College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.28 / 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:
Western Technical College purchases all food products for dining services through Reinhart Foods. Reinhart Foods is able to provide a report of protein purchases. Protein purchases include meat, poultry, and seafood. Reinhart Foods is also able to provide the total cost of all food products used by Western.
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”):
Western Technical College offers several vegan and vegetarian options. Western offers a complete salad bar. The salad bar encompasses a wide variety of options, being a self-serving salad bar customers can pick and choose if they would like a vegetarian salad or vegan. Another vegetarian option offered in the Western dining hall is a sandwich station. The sandwich offers a specifically vegetarian option for sandwiches. Additionally Western offers consumers vegan and vegetarian options at the "Mongolian Grill". This station gives consumers the opportunity to pick and choose what all goes into their meal and have it grilled in front of them. It is up to consumers if they would like there meal to be vegan, vegetarian, or include meat. This food station also provides gluten free options. For a gluten free meal, the grills are scrubbed down and cleaned to ensure the meal does not include any gluten by mistake.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
In an effort to reduce the impact of its animal derived food purchases western has created the salad bar. The salad options have served as a way to give consumers a substitute to animal products. Western has also included a variety of soups to the menu. This soups are chef made and similarly give a substitute option to animal derived food products.
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.