| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.57 |
| Liaison | Yaffa Grossman |
| Submission Date | March 16, 2016 |
| Executive Letter | Download |
Beloit College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Lindsay
Chapman Sustainability Coordinator Sustainability |
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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:
35.70
None
A brief description of the methodology used to track/inventory expenditures on animal products:
The methodology used to track/inventory expenditures on animal products is calculated on both the corporate level through electronically reported item level data and also on the unit level through invoices that are analyzed by the local team.
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”):
Vegan dishes are menued daily in multiple Stations in the servery. We use color coded COR icon stickers to denote specifics such as vegan, gluten free, vegetarian, humane, etc. They are available at each meal period in at least 1 station. A sample vegan menu would be jambalaya with tempeh rather than sausage, along with carrot, celery, onion, garlic, bell pepper, tomato, parsley, and spices paired with steamed organic brown rice and roasted carrots.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
We keep beef purchases to a reasonable amount in order to reduce our carbon footprint.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
829,282.14
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
296,567.88
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
177,435.34
US/Canadian $
Data source(s) and notes about the submission:
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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.