Overall Rating | Gold - expired |
---|---|
Overall Score | 77.43 |
Liaison | Daimon Eklund |
Submission Date | Oct. 14, 2015 |
Executive Letter | Download |
University of Washington, Seattle
OP-7: Low Impact Dining
Status | Score | Responsible Party |
---|---|---|
2.13 / 3.00 |
Kara
Carlson Business & Sustainability Manager Housing & Food Services |
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:
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”):
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
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:
All of our eggs on campus are organic and cage free and are humane certified and salmon safe certified and come from a local farm just south of the University near Roy, Washington, at the foot of Mt. Rainier. We incorporate soy based proteins and utilize a combination of legumes, grains and nuts to provide all of the essential amino acids for a complete protein and a healthy diet. The majority of our dairy products come from Medosweet, which sources from local family owned dairies that are antibiotic and steroid free. The milk is very fresh using a three day process from the time the cows are milked till we recieve the product and put it in our cooler and recipes for our customers to enjoy. All of our espresso bars on campus use Medosweet milk. The milk foams up nicely and makes an excellent latte.
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.