| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.88 |
| Liaison | Kristina Hope |
| Submission Date | Feb. 13, 2015 |
| Executive Letter | Download |
Knox College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.47 / 3.00 |
Deb
Steinberg Director of Campus Sustainability Initiatives Office of Sustainability |
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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:
22.90
None
A brief description of the methodology used to track/inventory expenditures on animal products:
We record purchases and maintain separate inventories for all mayor food categories such as meat, dairy, produce, dry goods, etc.
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”):
32% of all in-house, recipe-based prepared meal plan/cafeteria items are vegan. This figure does not include salad bar or prepared items purchased. Signage on all cafeteria food includes information on vegetarian/vegan appropriateness. On Meatless Mondays once per term, all board plan cafeteria outlets refrain from serving meat. Local Burger Fridays once per term promote awareness of local and sustainable meat stewardship practices.
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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None
Annual dining services expenditures on food:
1,457,000
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
329,000
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
5,876
US/Canadian $
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.