Overall Rating Expired
Overall Score Expired
Liaison Ken Ogawa
Submission Date Sept. 16, 2014
Executive Letter Download

STARS v2.0

Bucknell University
OP-7: Low Impact Dining

Status Score Responsible Party
Complete Expired Jay Breeding
General Manager of Resident Dining
Bucknell Dining
"---" indicates that no data was submitted for this field

Percentage of total dining services food purchases comprised of conventionally produced animal products:
29

A brief description of the methodology used to track/inventory expenditures on animal products:

Director of Dining Services calculated these figures based on inventory records.


Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes

Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes

Are the vegan options accessible to all members of the campus community?:
Yes

A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):

Vegetarian options are provided for every meal during the regular semester dining program. Our Resident Dining Facility, the Bostwick Marketplace, features a station called Whole Body. It offers a hot Vegan and Vegetarian Entrée at Lunch and Dinner Daily. Additionally 4 cold inherently vegan salads are offered beside it. Theses include hummus, tubule and Mediterranean offerings rating daily.


A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:

Our Mongolian BBQ area, Mongo Fresh, offers Seitan, Tofu, Tempeh and Quinoa as protein substitutes. We offer these as meatless options for our guests throughout the facility as well.


The website URL where information about the vegan dining program is available:
Annual dining services expenditures on food:
4230185.01 US/Canadian $

Annual dining services expenditures on conventionally produced animal products:
1226753 US/Canadian $

Annual dining services expenditures on sustainably produced animal products:
390493.23 US/Canadian $

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 and complete the Data Inquiry Form.