| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 54.08 |
| Liaison | Jamey Pavey |
| Submission Date | Feb. 26, 2016 |
| Executive Letter | Download |
Earlham College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Steve
May Director of Dining Services Metz |
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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:
100
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A brief description of the methodology used to track/inventory expenditures on animal products:
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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”):
Earlham College’s dining program has offered both vegetarian and vegan offerings for many years. Currently in Resident Dining area there is a separate are called the “Garden Gourmet” that features one vegan entrée and one vegetarian entrée for both lunch and dinner. Entrees are accompanied by side dishes and a specialty salad bar that features of variety of vegan and vegetarian options. In addition there are other food stations with in the Resident Dining program that offer vegan and vegetarian selections. For example, the omelet station at breakfast offers a Tofu scramble made to order. The soup station always offers one vegan or vegetarian soup selection. There is a bakery vegan dessert offered at each meal as well as a soy or rice based ice cream.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
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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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None
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.