| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.07 |
| Liaison | Andrew Horning |
| Submission Date | June 30, 2015 |
| Executive Letter | Download |
University of Michigan
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Kenneth
Keeler Senior Sustainability Rep Office of Campus Sustainability |
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
38.08
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A brief description of the methodology used to track/inventory expenditures on animal products:
University food vendors provide information annually.
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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”):
Vegan options are available throughout UM Dining facilities, diners may use the MyNutrition tool to find vegan options.
MyNutrition is an online tool that can help you make smart, healthy choices in Michigan's residential dining halls. Use it to:
•Select well-balanced meals
•See how your food choices measure up nutritionally
•Screen dining hall offerings for allergens
Special icons are used to denote menu items that qualify as vegetarian, vegan, MHealthy, Halal, or gluten-free. You'll find a key at the top of each MyNutrition page. They are also listed in the lower right corner of each meal planning page. Once you make your choice, only menu items that meet the criteria will be displayed.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
More than 30 Michigan farmers and suppliers provide the University with fruits, vegetables, honey and more. All of our milk comes from Michigan dairy farms located within 100 miles of campus. Our milk contains no genetically engineered hormones (rBST and rBGH) and is processed at the famer-owned Prairie Farms dairy plant in Battle Creek. Most of the meat served at East Quad is supplied by farms less than 250 miles from Ann Arbor.
Sustainable Seafood
As part of our seafood program, we’re partnering with an innovative, family-run company called Sea ToTable. Sea to Table pairs small-scale, sustainable wild fisheries with people who want to buy fresh seafood.
We’re also the first Big Ten university to gain Marine Stewardship Council (MSC) Chain of Custody certification. MSC is a global, non-profit organization that promotes sustainable fisheries and responsible fishing practices worldwide.
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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Annual dining services expenditures on sustainably produced animal products:
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Data source(s) and notes about the submission:
Additional information can be found at:
http://nutrition.housing.umich.edu/NetNutrition/1
http://www.housing.umich.edu/dining/sustainable
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.