| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 42.59 |
| Liaison | Catherine Lockhart |
| Submission Date | June 30, 2017 |
| Executive Letter | Download |
Lawrence University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.31 / 3.00 |
Jeff
Clark Professor Geology |
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indicates that no data was submitted for this field
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
25.35
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Bon Appetit Management
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 cafeteria offers a variety of vegan and vegetarian options at breakfast, lunch and dinner. The campus daily menu website allows students to sort by vegan/vegetarian options. Every Monday is meatless. There is always one station in the cafeteria that is vegan and vegetarian, but that is not the only food that meets those requirements. There are vegan and vegetarian options at every station. There are always alternatives to the meat options as well.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Bon Appetit at Lawrence University supports local agriculture, only serves seafood that meets seafood Watch Sustainability Guidelines, chicken and turkey are raised with a reduced amount of antibiotic use, switched to rBGH-free milk, sources eggs from cage-free hens, and prioritizes plant based proteins. Meat is not as prominent in marketing so that students can see all the alternative options to meat. Ground beef comes from animals fed a vegetarian diet, and they are never given antibiotics or artificial hormones. Ground beed comes from a third-party verified humane source. Then contracted pork is never given antibiotics or growth promoters and comes from sows that spend their pregnancies in group housing, without being confined unnecessarily to gestation crates.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
804,561
US/Canadian $
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Annual dining services expenditures on conventionally produced animal products:
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None
Annual dining services expenditures on sustainably produced animal products:
203,968
US/Canadian $
Data source(s) and notes about the submission:
Used for the description of other efforts the institution has made to reduce the impact of its animal derived food purchases: http://www.bamco.com/sourcing/
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.