| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 72.56 |
| Liaison | Natalie Hayes |
| Submission Date | June 22, 2017 |
| Executive Letter | Download |
Bentley University
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Natalie
Hayes Associate Director of Sustainability Office of Sustainability |
"---"
indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
100
None
A brief description of the methodology used to track/inventory expenditures on animal products:
There is no formal program for tracking sustainable food and beverage purchases. Bentley's dining services provider Sodexo,has a corporate commitment to supporting local, seasonal and sustainably grown products through the Sodexo "Better Tomorrow Plan" however a formal method of tracking expenditures that are local and community-based and/or third party verified at the campus level has not been created. We are assuming that 100% of that meat is from conventional means.
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”):
Bentley offers vegan options in our grab and go locations and at many of our stations we have vegan alternative options. In our resident dining location we have a farm fresh station which is a station dedicated to either a vegan or vegetarian option each day. Also at our Mongolian wok station we have the ability to customize stir fry's for our guests and these can also be vegan. We also have at least 6 grains or legumes to our salad bar station daily this gives students an added source of protein. The main dining hall has a permanent vegan section of locally sourced, fresh vegetables and soy products.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
The Office of Sustainability partners with Sodexo Dining Services to increase sustainable dining options on campus. Through Sodexo's Better Tomorrow plan Sodexo is committed to sourcing local sustainably raised animal products and sustainable seafood by 2015. Sodexo is sourcing 100% of its eggs from cage free hens.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
2,164,682.27
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
902,898.63
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
1,340.64
US/Canadian $
Data source(s) and notes about the submission:
We are working on gathering better data for this credit.
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.