| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 75.65 |
| Liaison | Maddie LoDico |
| Submission Date | Dec. 12, 2014 |
| Executive Letter | Download |
Colby College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Joseph
Klaus Associate Director of Dining Services Dining Services |
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
33
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A brief description of the methodology used to track/inventory expenditures on animal products:
Every few years the Associate Director of Dining Services, Joe Klaus, collects purchase reports from all of his distributors to determine the percentage of animal products purchases compared to total food expenditures.
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Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
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Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
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Are the vegan options accessible to all members of the campus community?:
Yes
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A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Colby students are offered the Meatless Monday option with increased non-meat menu items at each dining hall on a rotating basis throughout the month each Monday. Dining Services also has nutritional icons to make it easier for students to make healthy choices, which identify items that are mindful, gluten free, local, organic, vegan, or vegetarian. Additionally, each dining hall has vegetarian and complete-protein options available, and the chefs are accommodating to special requests. Furthermore, one of the student dining halls, Foss, offers a primarily vegetarian and vegan menu and does not serve any red meat.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Aside from participating in the Meatless Monday program, Dining Services will work with student EcoReps to evaluate and perhaps decrease any harmful impacts associated with animal-derived food purchases.
The website URL where information about the vegan dining program is available:
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Annual dining services expenditures on food:
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Annual dining services expenditures on conventionally produced animal products:
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None
Annual dining services expenditures on sustainably produced animal products:
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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.