| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.37 |
| Liaison | Michelle McCollum |
| Submission Date | Nov. 18, 2014 |
| Executive Letter | Download |
George Brown College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Donna
Bottrell Manager Compass Group Canada |
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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:
39.73
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Using the Product Origin Reporting Tool of year-long purchasing records, the food contractor filtered these records based on the STARS criteria for local/and community based and/or third party verified to be ecologically sound, fair and/or humane. The expenditures on food products that met this criteria were subsequently summed to produce the value of total expenditures on sustainable and local food purchase
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 do have Meatless Monday promotions educating students to be aware of the impact on our communities.
We have a new addition to our offerings this year that opens up more variety of Vegan and vegetarian options called Wild Greens.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Source and promote cage-free eggs: Compass Group encourages the use of cage free eggs to help increase the demand for cage free egs in the supply chain.
Source nearly 100% of fresh and frozen seafood from Marine Stewardship Council (MSC) or Best Aquaculture Practices (BAP) certified fisheries.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
552,818.67
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
219,634.85
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
3,866.58
US/Canadian $
Data source(s) and notes about the submission:
- Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus? We have these options available at all campuses during our lunch hours. Whether it is a cold on the go item or a hot entree for the day. We are developing our menu options daily.
- Does the institution provides labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?
We do have labels representing vegan and vegetarian options. Through our on the go and Menu signage. We will be implementing over the next month.
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.