| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 35.35 |
| Liaison | Kimberly Post |
| Submission Date | Sept. 26, 2014 |
| Executive Letter | Download |
Saint Joseph's College - ME
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.67 / 3.00 |
Maya
Atlas Program Director, Stone Barn Event Coordinator Institute for Local Food Systems Innovation |
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:
Using our GL codes form our purchasing model. Because what is not local or sustainable is conventional.
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”):
Our Vegan offerings are plentiful everyday. We make sure that a lot of our side dishes are vegan especially vegetables and starches. We also offer a vegan pasta sauce everyday, an entree and a rotating soup from vegetarian to vegan. We have at least 4 vegan house made salad dressings daily. Because of our from scratch philosophy vegans have plenty to choose from whilst dining at Pearson's Cafe.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
We often feature low carbon foods, demonstrating how making better choices of meat and cheese can significantly reduce carbon emissions. We have hosted a "Low Carbon Diet Day"
We serve cheese-less pizza and try to encourage turkey burgers on a daily basis.
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:
Data source(s) and notes about the submission:
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.