| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 29.05 |
| Liaison | Elizabeth Masuen |
| Submission Date | March 31, 2016 |
| Executive Letter | Download |
Metropolitan Community College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
0.50 / 3.00 |
Sally
Hopley Coordinator of Sustainable Practices Campus Planning and Sustainability |
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indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
95
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Currently, expenditures on animal products are not tracked or inventoried. However, the Executive Chef of the dining program did a cursory review of previous purchases and made assumptions based on purchase patterns. We then took the more conservative estimate and included that number in the above question.
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?:
No
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”):
As the dining service is part of the Culinary curriculum and menus are constantly changing, menu items are not labeled; however the kitchen will accommodate customers upon request.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Not available at this time.
The website URL where information about the vegan dining program is available:
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None
Annual dining services expenditures on food:
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None
Annual dining services expenditures on conventionally produced animal products:
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None
Annual dining services expenditures on sustainably produced animal products:
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Data source(s) and notes about the submission:
This section has been completed with the help of the Institute for Culinary Arts (ICA) Executive Chef, Michael Combs as well as Interim Executive Director of the ICA, Brian O'Malley.
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.