| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.23 |
| Liaison | Rachael Wein |
| Submission Date | July 11, 2014 |
| Executive Letter | Download |
Smith College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.73 / 3.00 |
Kathy
Zieja Director Dining Services |
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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:
19
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Vendor Invoices & Reports
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”):
Smith Dining offers vegan and vegetarian meals three meals a day, seven days a week. One of our dining locations (Gillett) is dedicated to vegan cuisine and provides multiple options every day.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
More pasta, beans, veggie burgers
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
2,995,000
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
569,140
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
29,000
US/Canadian $
Data source(s) and notes about the submission:
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