| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 73.23 |
| Liaison | Michael Chapman |
| Submission Date | Dec. 8, 2016 |
| Executive Letter | Download |
Nova Scotia Community College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Martha
MacGowan Project Assistant- Sustainability Facilities & Engineering |
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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:
38
None
A brief description of the methodology used to track/inventory expenditures on animal products:
NSCC’s catering is different at each campus. A campus is either run by Aramark or if the particular campus has a culinary institute the catering services are run by the students. As NSCC has so many campuses we used our Aramark inventory as our data for food and beverage purchasing as it makes up the highest percentage of our purchases. Sysco is their main supplier and they also supply for many of our campuses that do not use Aramark. Aramark follows the same strategy at every campus. Four of our 13 campuses use Aramark as a catering service, where the remaining 9 are catered by our students or a private local catering company.
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”):
All campuses at NSCC offer daily vegan choices, whether it is vegan soups, salads, stir-fry bars or a hot menu item on the grill menu.
Individual packaged products such as salads are labelled as vegan or vegetarian.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Aramark has a program called "Get the Good Stuff" which features healthy and lower impact options with an extensive selection of salads and plant-based entrees. They also use their "Healthy for Life" platform to promote reduced-meat diets through a variety of media.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
742,580.49
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
281,855.12
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
5,853.68
US/Canadian $
Data source(s) and notes about the submission:
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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.