| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 47.51 |
| Liaison | Mike Evans |
| Submission Date | Feb. 2, 2016 |
| Executive Letter | Download |
Williams College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Brent
Wasser Sustainable Food and Agriculture Program Manager Zilkha Center for Environmental Initiatives |
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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:
76
None
A brief description of the methodology used to track/inventory expenditures on animal products:
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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”):
Vegan options are available in all dining halls for all meals. Vegan menu items have recently been improved through the work of a contract nutritionist working for Williams Dining. The college serves Meatless Mondays dinners in one dining hall. See the attached sample menus from Meatless Mondays, as well as examples of other vegan dishes served on campus. http://dining.williams.edu/announcements/meatless-mondays/
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
The college has recently committed to buying exclusively grass-fed and grain-finished ground beef to supply one of three dining halls. The college has increased its efforts to educate students about alternatives to animal products, which has included support for student-led initiatives to create meat-free menus, educational sessions during meal times, and cooking classes.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
3,503,761.22
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
1,552,035.41
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
373,025.50
US/Canadian $
Data source(s) and notes about the submission:
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