| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.84 |
| Liaison | Jay Clark |
| Submission Date | Feb. 12, 2016 |
| Executive Letter | Download |
Maryville College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Adrienne
Schwarte Associate Professor of Design, Coordinator of Sustainability Studies Minor Fine Arts & Sustainability Studies |
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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:
85
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Weekly inventory and daily/weekly invoice tracking
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”):
Vegan offerings are available on the menu daily. Below are samples of some items that have appeared on the cycle menu:
Fresh Asian Noodle Salad, Carrot-Ginger Soup, Coconut-Cabbage Salad, Tempeh Cacciatore With Roasted Veggies, Vegan Stroganoff, Vegan Shepherd’s Pie, Vegan Spanish Paella, Tempeh Creole, Quinoa and Roasted Zucchini, Savory Vegetable Rice Pilaf, Vegan Fried Rice, Sauces, Dressings, Marinades, and Fillings.
We have have two promotions involving Vegan dining; Meatless Mondays and Food Day which both have their own signage and promotional material.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Expanding both vegetarian, and vegan options in the menu cycle. Focus on sustainability in purchasing, as well as in educating consumers.
Meatless Monday promotion.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
1,015,000
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
862,750
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
152,250
US/Canadian $
Data source(s) and notes about the submission:
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