| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.20 |
| Liaison | Olivia Shehan |
| Submission Date | Dec. 24, 2015 |
| Executive Letter | Download |
Wellesley College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.33 / 3.00 |
Sharon
Bort Sustainability Coordinator Sustainability |
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:
We track these items through our vendors and inventory and calculate our purchases each semester.
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”):
In all five main dining halls at every meal, there are vegan options available. Everyday in the Lulu Chow Wang dining room, there is a raw food station, where a high protein, raw vegan meal is prepared using fresh ingredients. One of our dining halls, Pomeroy, is completely kosher and vegetarian, so there are many high-protein, hot vegan options there as well. There is also a hot vegan station at Tower dining hall, and all cafeterias have fully stocked salad bars, which are mostly vegan and contain beans, lentils, legumes, tofu, and seeds for high protein sources. Dining services serves plain whole grains everyday such as brown rice, millet, quinoa, cous-cous, and whole wheat pasta. Every other day the dining halls serve delicious and popular vegan brownies for a dessert option. Additionally, there is a red serving spoon to signify if a food is vegan.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
AWARENESS CAMPAIGNS
Annually, Dining Services sponsors events on campus highlighting local produce, seafood, products, and other sustainable items. In the fall, a harvest dinner is held featuring locally grown produce. In the spring on Earth Day a vendor fair is held. Farmers, fisherman, and local companies are featured on campus. They are able to show their products and answer students' questions. Interactive stations are also available during this event featuring activities such as making your own beauty products and herb plantings.
LOCAL PURCHASING
Dining Services (through AVI Fresh) has an ongoing initiative to purchase items locally. Some of the current farms and local businesses from whom we are purchasing are: Highlawn Farms, Garelick, Sushi Sushi, Iggy's, and Spindrift among many others.
SUSTAINABLE MEAT
We purchase most of our beef and pork products through Niman Ranch. This is a network of independent American farmers and ranchers that use all natural, sustainable, and humane farming practices. The products are hormone, antibiotic, and nitrate free.
RESPONSIBLE SEAFOOD PURCHASING
All seafood purchased is either local or Marine Stewardship Council Certified.
RED’S BEST SEAFOOD PROGRAM
A small fleet of boats on Martha’s Vineyard and Cape Cod that responsibly harvest local fish
GULF OF MAINE RESEARCH INSTITUTE CERTIFIED
One of two College dining programs currently in New England that have taken the lead with GMRI to ensure that seafood is being responsibly and sustainably harvested
PURCHASING GUIDELINES - SUPPLIERS
As we procure products and services, suppliers are asked to carefully look for ways we can minimize our environmental impact.
Product reengineering to reduce packaging.
Different distribution points.
Reusable transportation containers.
Utilizing sustainable ingredients and methods.
Concentrated products to lessen manufacturing and transportation resources.
Working with transportation providers to minimize travel of products.
Providing options for purchase of organic and environmentally friendly products.
Providing solutions with recyclable packaging or content.
Providing our procurement managers with electronic files instead of hard-copy books for products.
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.