Overall Rating Silver
Overall Score 48.64
Liaison Greg Maybury
Submission Date May 2, 2017
Executive Letter Download

STARS v2.0

Hope College
OP-7: Low Impact Dining

Status Score Responsible Party
Complete 1.00 / 3.00 Michelle Gibbs
Director HHCSI
Holland-Hope College Sustainability Institute
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
40

A brief description of the methodology used to track/inventory expenditures on animal products:
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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

Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes

Are the vegan options accessible to all members of the campus community?:
Yes

A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):

Hope College has a dedicated Chef who uses several recipe books to create a daily vegan and vegetarian offering. In addition, a baked potato bar, rice / quinoa bar, fruit and vegetable bar, salad bar and vegan / vegetarian soup are offered.


A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:

We have intentionally reduced the portion size of our meat entrees. We now offer many more extended meat entrees that contain such ingredients as plant based components, pasta and ancient grains.


The website URL where information about the vegan dining program is available:
Annual dining services expenditures on food:
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Annual dining services expenditures on conventionally produced animal products:
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Annual dining services expenditures on sustainably produced animal products:
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