Overall Rating Bronze - expired
Overall Score 29.05
Liaison Sally Hopley
Submission Date March 31, 2016
Executive Letter Download

STARS v2.0

Metropolitan Community College
OP-7: Low Impact Dining

Status Score Responsible Party
Complete 0.50 / 3.00 Sally Hopley
Coordinator of Sustainable Practices
Campus Planning and Sustainability
"---" indicates that no data was submitted for this field

Percentage of total dining services food purchases comprised of conventionally produced animal products:
95

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.


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

Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
No

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

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.


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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Annual dining services expenditures on food:
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Annual dining services expenditures on conventionally produced animal products:
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Annual dining services expenditures on sustainably produced animal products:
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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 and complete the Data Inquiry Form.