| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 46.71 |
| Liaison | Matthew Harmin |
| Submission Date | May 14, 2014 |
| Executive Letter | Download |
Goucher College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Tom
Brown Manager Catering |
Percentage of total dining services food purchases comprised of conventionally produced animal products:
A brief description of the methodology used to track/inventory expenditures on animal products:
Bon Appétit, Goucher's food service provider, believes that to be sustainable, the U.S. food system will require major changes in how the animals we eat are raised.
It's purchasing philosophy when it comes to animal products is three-tiered: It believes in supporting small farms, rewarding responsible mid-size ones, and using market power to influence the big producers to improve their practices
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Are the vegan options accessible to all members of the campus community?:
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Bon Appetit believes it can deliver fantastic food and wonderful service while also helping make its food system better. It’s a tall order, but they do love a challenge. As Margaret Mead once said, “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it is the only thing that ever has.”
All menued food item are classified through Vegan, vegetarian, farm to fork, seafood watch, made without gluten and for your well-being.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Bon Appetit purchases local beef and chicken to reduce the carbon footprint in its processing and delivery.
The website URL where information about the vegan dining program is available:
Annual dining services expenditures on food:
Annual dining services expenditures on conventionally produced animal products:
Annual dining services expenditures on sustainably produced animal products:
Data source(s) and notes about the submission:
Bon Appetit is proud to be the first food service company to commit to:
•Supporting local agriculture companywide, since 1999
•Serving only seafood that meets Seafood Watch sustainability guidelines, since 2002
•Reducing antibiotic use in farm animals, since 2003
•Serving only rBGH-free milk, since 2003
•Offering 100% cage-free shell eggs, since 2005
•Tackling food’s role in climate change, since 2007
•Upholding farmworkers’ rights, since 2009
•Serving only humanely raised ground beef, since 2012
•Phasing out all pork raised with gestation crates, by 2015
Bon Appetit is proud to be the first food service company to commit to:
•Supporting local agriculture companywide, since 1999
•Serving only seafood that meets Seafood Watch sustainability guidelines, since 2002
•Reducing antibiotic use in farm animals, since 2003
•Serving only rBGH-free milk, since 2003
•Offering 100% cage-free shell eggs, since 2005
•Tackling food’s role in climate change, since 2007
•Upholding farmworkers’ rights, since 2009
•Serving only humanely raised ground beef, since 2012
•Phasing out all pork raised with gestation crates, by 2015
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.