| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 52.39 |
| Liaison | Margo Margo Nottoli |
| Submission Date | Aug. 24, 2016 |
| Executive Letter | Download |
Warren Wilson College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.13 / 3.00 |
Alison
Climo Director of Institutional Effectiveness Institutional Effectiveness |
"---"
indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
13
None
A brief description of the methodology used to track/inventory expenditures on animal products:
The head of Sodexo at Warren Wilson College estimated the total amount spent annually on conventionally produced animal products.
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”):
We have a separate vegan cafe, Cowpie Cafe, where roughly 35% of the student population eats. Additionally, a vegan alternative is offered at every meal in our main dining hall, meaning 100% of the student body has access to vegan food at every meal
A group of motivated Warren Wilson students started -- and run -- Cowpie Cafe. Students learn about vegetarian and vegan cooking, and work with the college's organically managed garden to source vegetables as locally as possible.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
In 2000 a vegan/vegetarian dining hall was opened (instead of a grill with burgers and such). We also have dairy-free milk available at all meals/locations. Gladfelter dining hall also has vegan/vegetarian options at every meal.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
595,618
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
90,000
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
145,000
US/Canadian $
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.