Macalester College
OP-7: Low Impact Dining

Real Food Calculator: see Op-6 for details. ***Percentage listed above from March 2011.

Bon Appetit provides vegetarian and vegan meal options at each one of the six stations in the Cafe Mac cafeteria (open 19 meals a week), as well as Celiac friendly options.

Bon Appetit Commitments include: By 2015, 25% or more of our total meat, poultry, and egg purchases will come from producers whose practices have been certified by HFAC, Food Alliance, Animal Welfare Approved, and/or GAP. We buy only chicken and turkey raised without the routine, non-therapeutic use of antibiotics in feed and water (since 2003). All our milk and yogurt comes from cows not given bovine growth hormone, aka rBGH (since 2002). All our ground beef is humanely raised (since 2012). No foie gras or crate-raised veal (since 2011). Shell eggs are certified cage-free (since 2005). Turkey and chicken are raised without routine antibiotics in water or feed (since 2003). In 2008, we launched our first annual Low Carbon Diet Day, a day (near or on Earth Day) in April on which all of our cafés change their menus to really showcase those tenets, and our chefs and team members talk to guests about how their food choices affect the planet. In collaboration with the nonprofit group Ecotrust, we also launched the Low Carbon Diet calculator at EatLowCarbon.org, an educational website illustrating these principles through fun photo quizzes and more. Since launching the Low Carbon Diet, we continue to lessen our reliance on red meat and cheese, through menu choices and careful portioning. (We’ve reduced our beef use by 33 percent and cheese by 10 percent.)