| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 57.92 |
| Liaison | Keisha Payson |
| Submission Date | Feb. 25, 2016 |
| Executive Letter | Download |
Bowdoin College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.02 / 3.00 |
Keisha
Payson Sustainability Director Sustainable Bowdoin |
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”):
Variety and choice are hallmarks of the Bowdoin dining program and our vegan programming is no exception. In each dining hall, during each meal period, our menu standards require that at least one vegan entrée be available in addition to a vegan protein and cooked vegetables. At the salad bars, there is an array of rotating fruits and vegetables and we include plain grains, legumes and a variety of composed salads. Some of our most popular vegan items are: eggplant parmesan with vegan cheese, chick pea curry with roasted cauliflower, black bean and sweet potato patties, maple baked butternut squash with cranberries, homemade kimchee, house pickled beets, curried tofu “egg” salad, and mansoor dal. Our students LOVE cauliflower and Brussels sprouts in any form! We bake fresh bread daily for the dining halls, most of which are vegan. Vegan desserts are available and labeled. We produce our own, very popular vegan granola. Several varieties of vegan milk including rice, soy and almond are always available as well as freshly ground peanut butter, dried fruit, wheat germ, soy nuts, pumpkin seeds, flax seeds, chia seeds and nutritional yeast.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
In light of Bowdoin’s 2020 carbon neutrality pledge, and the statistics regarding the environmental costs of industrial meat production, and students’ dietary direction trending towards a more plant-based diet, Bowdoin Dining Service has made it a goal to work towards a more vegetable-centric menu in all our operations. We are committed to substantially improving the productivity of the Bowdoin Organic Garden, highlighting and enhancing the vegetarian and vegan aspects of our menus, and looking for ways to increase our impact in the local agricultural community.
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:
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.