Overall Rating Silver - expired
Overall Score 49.84
Liaison Adrienne Schwarte
Submission Date Feb. 12, 2016
Executive Letter Download

STARS v2.0

Maryville College
OP-7: Low Impact Dining

Status Score Responsible Party
Complete 1.00 / 3.00 Adrienne Schwarte
Associate Professor of Design, Coordinator of Sustainability Studies Minor
Fine Arts & Sustainability Studies
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Percentage of total dining services food purchases comprised of conventionally produced animal products:

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

Weekly inventory and daily/weekly invoice tracking

Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:

Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:

Are the vegan options accessible to all members of the campus community?:

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.

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:
Annual dining services expenditures on food:
1,015,000 US/Canadian $

Annual dining services expenditures on conventionally produced animal products:
862,750 US/Canadian $

Annual dining services expenditures on sustainably produced animal products:
152,250 US/Canadian $

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