| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.34 |
| Liaison | Jennifer Andrews |
| Submission Date | July 29, 2014 |
| Executive Letter | Download |
University of New Hampshire
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
David
Hill Assistant Director, Culinary Operations Dining |
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indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
83
None
A brief description of the methodology used to track/inventory expenditures on animal products:
A UNH Sustainability Institute intern, under the supervision of the UNHSI associate director, received purchasing data from UNH Dining and culled through the listings to inventory expenditures on conventionally produced animal products.
None
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
None
Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
None
Are the vegan options accessible to all members of the campus community?:
Yes
None
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Dining Services offers labeled vegan options at every meal on a daily basis in each of the three dining halls. Eight entrees per lunch and dinner are served at each dining hall. Students can also go online to view the daily menu for each dining hall, which includes a vegan category.
None
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:
None
Annual dining services expenditures on food:
8,779,923.35
US/Canadian $
None
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:
As of May 2014.
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.