| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.59 |
| Liaison | Rob Andrejewski |
| Submission Date | Feb. 15, 2016 |
| Executive Letter | Download |
University of Richmond
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Cathy
Moran Director of Purchasing for Dining Services University Dining Services |
"---"
indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
54.10
None
A brief description of the methodology used to track/inventory expenditures on animal products:
To track sustainable food purchasing, the University of Richmond adopted the Real Food Challenge criteria and utilized an Excel-based spreadsheet based on the Real Food Calculator to track six months of data. We doubled the totals in all categories (to get a year's total) and used the annual expenditure as a denominator to get expenditure percentages in various categories.
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”):
Vegetarian and vegan symbols have been incorporated into our dietary symbols program, which was developed as a reference guide to help individuals with special diets. The Stir Fry and Panini stations prepare entrees to order which increases vegetarian and vegan options. Hot vegan selections are also available throughout the week at the Grains and Greens station. The salad bar includes varied vegetables, beans, tofu, hummus, and an assortment of fresh fruit options. Soy milk is always available.
Here is a sample menu from our boxed lunch selection, which includes vegetarian and vegan options: http://dining.richmond.edu/common/box-lunch-menu.pdf
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
There has been a lot of conversation with students, staff, and faculty to incorporate vegetarian and vegan options throughout the University. Heilman Dining Center offers daily hot, vegan options at Grains and Greens, is purchasing a widening selection of meat alternatives, and has added onto an already-robust salad bar, which now includes a prepared salad of the day. Lou's salads are extremely popular with vegetarians and vegans. The cafe at Passport in the International Center offers a vegetarian or vegan option for its Monday-Thursday special and offers many prepared vegetarian and vegan choices in the cooler.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
6,127,331
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
3,314,886.07
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
140,459.52
US/Canadian $
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.