Overall Rating Silver - expired
Overall Score 47.62
Liaison Delicia Nahman
Submission Date March 10, 2016
Executive Letter Download

STARS v2.0

Lafayette College
OP-7: Low Impact Dining

Status Score Responsible Party
Complete 2.07 / 3.00 Sarah Fried
General Manager
Dining Services
"---" indicates that no data was submitted for this field

Percentage of total dining services food purchases comprised of conventionally produced animal products:
14

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

The methodology used to track/inventory expenditures on animal products is calculated on both the corporate level through electronically reported item level data and also on the unit level through invoices that are analyzed by the local team.


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”):

Vegan dining options are offered at both of the cafeteria-style venues, Upper Farinon and Marquis, for every meal. These options are clearly marked at each food station with a green circle circumscribing "VG". Fully menus and examples signage can be found on the Dining Services website.


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

Bon Appetit's efforts to reduce the impact of its animal-derived food purchases is demonstrated through our Circle of Responsibility (COR) Initiatives. COR highlights our commitment when purchasing: chicken, turkey, ground beef patties, shell eggs, fish and seafood, milk, and yogurt. Between the years of 2002-2012, our commitment include:
All seafood purchases are made in accordance with the Monterey Bay Aquarium's guidelines
All of our milk comes from cows not treated with artificial bovine growth hormones (rBGH)
Chicken and turkey is raised without antibiotics as a routine food or water additive
Ground beef is "natural", our suppliers committed to using no antibiotics, no added growth hormones, and no animal byproducts in feed
Extending our commitment of cage-free shell eggs to liquid eggs by 2015
All pork we serve will be produced without gestation crate confinement systems by 2015.
In addition, since 2008, all of our cafes take part in an annual 'Low Carbon Diet Day', which is an event that showcases our effort to reduce climate change through food choices. The Low Carbon Diet is Bon Appetit's program to reduce greenhouse gas emissions from food service operations, and to educate our staff and guests about how food contributes to climate change. On this one day, our cafes undergo a menu transformation that highlights sustainable items that will help to prolong the life of our planet.


The website URL where information about the vegan dining program is available:
Annual dining services expenditures on food:
3,716,427.24 US/Canadian $

Annual dining services expenditures on conventionally produced animal products:
484,590.96 US/Canadian $

Annual dining services expenditures on sustainably produced animal products:
474,102.36 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.