| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.38 |
| Liaison | Laurie Husted |
| Submission Date | June 12, 2014 |
| Executive Letter | Download |
Bard College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Katrina
Light Director Food Sustainability Chartwells |
"---"
indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
75
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Bard participates in the Real Food Challenge - that is our methodology. For the purposes of this assessment we are extrapolating out from our August and September 2013 data.
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”):
Bard College offers vegan dining options in all dining halls. We serve full vegetarian and vegan options every meal. For example, Vegan Thai curry with tofu, eggplants and red bell peppers and Swiss Chard and Garbanzo Stew.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
We recently reduced the number of service stations - reducing our animal proteins from 2-3 a meal to 1-2 a meal.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
2,650,000
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
1,987,500
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
662,500
US/Canadian $
Data source(s) and notes about the submission:
Bard College has signed onto the Real Food Challenge and therefore this data is based on August and September 2013. While it is true that 10% of our vegetables are harvested from the Bard College Farm during that time and that helps increase our numbers of Real Food - we have started several relationships with local vegetable purveyors since then that should ensure the vegetable numbers are staying constant in the winter months. Since our percentages of Real Food A and Real Food B continue to tick upward - it is assured that this representative sample will continue to improve.
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.