| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.17 |
| Liaison | Lori Collins-Hall |
| Submission Date | Feb. 17, 2015 |
| Executive Letter | Download |
Sterling College (VT)
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.76 / 3.00 |
Simeon
Bittman Executive Chef Food Services |
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:
Sterling College participated in the Real Food Challenge. All calculations were done through that website.
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”):
Due to the small number of students, vegan and other dietary needs are well addressed through lableling. Every meal has a vegan option due to the large percentage of vegetarian and vegan students. Additionally, we often serve meatless meals for the entire community, such as a sweet potato chili, or a leek and mushroom bread pudding.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
We try to raise animals for meat ourselves, and model the sustainable agriculture we want our students to take to their own farms after graduation. Our animal-derived food purchases are made, for the most part, from local, small farms. We make no purchases from factory farms. All of our purchased poultry is free-range; our beef is all grass-fed; and we buy from farms that also practice sustainable agriculture and mixed power models.
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:
Sterling College was ranked #1 in the nation for real food in the Real Food Challenge, serving 76% real food.
Sterling College was ranked #1 in the nation for real food in the Real Food Challenge, serving 76% real food.
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.