| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.14 |
| Liaison | Jessa Gagne |
| Submission Date | April 22, 2016 |
| Executive Letter | Download |
Stonehill College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Greg
Wolfe Business Manager/Director of Purchasing Finance |
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
100
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A brief description of the methodology used to track/inventory expenditures on animal products:
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Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Yes
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Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Yes
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Are the vegan options accessible to all members of the campus community?:
Yes
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A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
For those who follow a vegan diet, there is a "What's Vegan Today" menu. For those who follow a vegetarian diet, options are more obvious and abundant and marked on the main menu. The Roche Dining Commons, where 90% of meals are served, has a cook/serve to order vegetarian station available at all times. The college dietitian has a specific group listserv for vegans and vegetarians, and individuals with all types of dietary concerns are invited to be on the listserv and take part in various programs put on by the dietitian through the year. The College supports a Meatless Monday program. Continuously, our Executive Head Chef reviews menus and recipes to identify items that can be prepared and/or served in a way that allows an increase in available vegan items, served without the threat of cross contamination.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Stonehill's dining services uses 100% Transfair, Fair Trade USA certified aspretto coffee and 100% USDA certified organic and ethically sourced Numi teas. Everything that touches the product is green, from the 10% post-consumer fiber cups to the renewable resource stirrers to the fair trade sugar wrapped in recyclable paper and printed with vegetable dye.
Since 2015, 100% of the fish and seafood purchases have been certified by the Marine Stewardship Council or the Best Aquaculture Practices. Additionally, Stonehill does not purchase any at risk species.
Stonehill's dining services works closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. All fluid milk is purchased from local dairies that do not use rBST. Stonehill now tracks local purchases to help meet the Better Tomorrow Plan commitment of 20% local purchase by 2020.
The website URL where information about the vegan dining program is available:
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Annual dining services expenditures on food:
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Annual dining services expenditures on conventionally produced animal products:
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Annual dining services expenditures on sustainably produced animal products:
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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.