| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.69 |
| Liaison | John Pumilio |
| Submission Date | July 23, 2014 |
| Executive Letter | Download |
Colgate University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
John
Pumilio Director of Sustainability Sustainability Office |
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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:
30
None
A brief description of the methodology used to track/inventory expenditures on animal products:
This is a complete estimate based off of a 2012 student report on local and sustainable food purchases. The student did not attempt to breakdown animal product purchases so we had to estimate this based on the data we did have.
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”):
We have a vegan bar (The Wild Mushroom) available for every dinner in our main dining hall. We also have vegetarian and vegan options for every meal.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Students working in the Office of Sustainability and as members of several environmentally-focused student clubs have organized advocated for meatless Mondays and other awareness campaigns to reduce consumption of animal products.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
2,369,321
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
710,796
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
189,546
US/Canadian $
Data source(s) and notes about the submission:
Data on conventional vs sustainable animal products purchased is an estimate based off of incomplete information.
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.