|Overall Rating||Gold - expired|
|Submission Date||May 1, 2014|
OP-7: Low Impact Dining
|1.00 / 3.00||
Director of Sustainability Integration
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:
This information comes from the results of a Real Food Calculator Findings report conducted by four student interns. The findings are based on data from March and October 2012.
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”):
At each lunch and dinner at least one entree is vegetarian. To accommodate our vegan and lactose intolerant diners, soy milk is available in all of our dining rooms. Each dining room also features a salad bar and a deli bar with different items daily, including fresh vegetables, daily specials and a variety of vegetarian and vegan spreads and sandwich fillings. Additionally, Dining Services operates on an “open kitchen” policy. Any student who needs specific/individual help with their meal (dietary need, choice, or allergy) can speak with one of our cooking staff to have a meal made custom for their needs. In the case of vegans, we often have complete protein grain based foods available. However, some may choose to have other foods stir-fried for them by our staff instead.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Local raw ingredients, in-season fruits and vegetables, as well as meat and poultry, are all used regularly by Middlebury's dedicated dining staff. Vermont maple syrup, eggs, soy milk, and dairy products such as milk, cheese, yogurt and ice cream can be found in the dining halls daily.
The student group, EatReal, has organized Meatless Mondays in the dining halls and Veguary, a month in which students commit to reducing their meat consumption in the dining halls.
The website URL where information about the vegan dining program is available:
Annual dining services expenditures on food:
Annual dining services expenditures on conventionally produced animal products:
Annual dining services expenditures on sustainably produced animal products:
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.