| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.23 |
| Liaison | Sara McIntyre |
| Submission Date | Jan. 20, 2016 |
| Executive Letter | Download |
Sewanee - The University of the South
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.87 / 3.00 |
Amy
Turner Director of Environmental Stewardship and Sustainability Office of Environmental Stewardship and Sustainability |
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
2
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A brief description of the methodology used to track/inventory expenditures on animal products:
Analysis of purchases revealed that our local meats from Sequatchie Cove Beef meet the criteria for this category.
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Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
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Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
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Are the vegan options accessible to all members of the campus community?:
Yes
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A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
There is a vegan line in McClurg Dining Hall (the one and only dining hall on campus) that serves a full vegan meal for breakfast, lunch, and dinner. A few sample vegan meals served in McClurg Dining Hall are Pinto Beans and Local Greens, Local Braised Collard Greens and Orange Spice Tofu, Curried Potatoes and Cauliflower with Coconut Sweet Potatoes, Tofu Bolognese and Miso Soup. Every morning, the executive chef sends out an email to the entire campus community with the day's menu and nutrition facts/history, the social or environmental impact of that food, etc. "Local Fried Chicken Sunday" - every Sunday, local, antibiotic-free, cage-free, free-range fried chicken is served in McClurg Dining Hall.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
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The website URL where information about the vegan dining program is available:
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Annual dining services expenditures on food:
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Annual dining services expenditures on conventionally produced animal products:
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None
Annual dining services expenditures on sustainably produced animal products:
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Data source(s) and notes about the submission:
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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.