| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 55.20 |
| Liaison | Kate Witte |
| Submission Date | Feb. 24, 2015 |
| Executive Letter | Download |
Keene State College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Josef
Quirinale General Manager Dining Services |
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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:
35.30
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Vendor velocity reports separate the inventory into categories such as meat, dairy, produce. Each velocity report then needs to be manually combined to arrive at total expendatures in each category.
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”):
The vegan dining station (Vegan Valley) has been a part of the new dining commons since its opening in 2005. The popularity of the offerings and the number of student vegans has increased over the past several years. There are also vegan worthy options in the rest of the dining commons for many of the meals offered each week. Currently, the Vegan Valley is open for lunch and dinner seven days a week. There are always vegan choices available for breakfast in the dining commons.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Several of the serving platforms in Resident Dining offer meatless alternatives. Tofu is always available as an option at Stir Fry, Rice and Soy milks are available for milk alternatives, vegan burgers are available at the grill along with sauteed mushrooms and vegetables. Main line always has a vegetarian option for center of the plate.
Retail offers Sushi, predominantly vegetable based at the Theme Station three times a week. Sushi is offered daily as a "grab-n-Go' option.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
3,786,791
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
1,337,781
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
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Data source(s) and notes about the submission:
Sustainably produced animal products are not tracked.
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.