| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 46.98 |
| Liaison | Joanne Wong |
| Submission Date | Feb. 27, 2015 |
| Executive Letter | Download |
Mills College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
3.00 / 3.00 |
Merilee
McCormick General Manager Bon Appetit Management Company |
"---"
indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
0
None
A brief description of the methodology used to track/inventory expenditures on animal products:
There is a Corporate Accounting System with a coding system to track purchases. As invoices are entered into the accounting system, a GL code is assigned to each item that designates what type of food it is. Meat and seafood have different codes.
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”):
There is always a plant-based protein option at every meal, such as high protein grains and legumes. Tofu and beans offered everyday. There is a plan to switch from "Meatless Mondays" to "Stem-to-Root" which is a fresh vegan/vegetarian concept.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
The cafeteria is in the process of forming a partnership with a vegan muffin business called Muffin Revolution. They are looking at smaller and local farms to purchase from, and teaming up with Sysco to deliver.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
1,500,000
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
0
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
290,000
US/Canadian $
Data source(s) and notes about the submission:
There are no blind purchases. Inspections of farms occur at least once a year.
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.