| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 55.87 |
| Liaison | Ian Johnson |
| Submission Date | July 29, 2014 |
| Executive Letter | Download |
Colorado College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.85 / 3.00 |
Cassidy
Schnell Bon Appetit Outreach Coordinator Bon Appetit |
"---"
indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
17.18
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Last April, students collaborated with dining service personnel to conduct a two-week long audit of Bon Appetit expenditures using Real Food Calculator criteria. Studying Bon Appetit invoices, the students systematically analyzed the quality of the various products being purchased and generated quantitative data based on local, ecological, fair trade, and humane expenditures.
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”):
Colorado College provides a vast vegan dining program that is accessible to all members of the campus community. Rastall Café includes a designated vegan station with diverse and complete-protein items and at least one vegan desert option at every meal. Rastall provides labels for vegan and vegetarian items and participates in “Meatless Mondays” by serving only vegetarian items on Monday evenings. Vegan options are also included in the grab-and-go program, available at Colorado Coffee, the Preserve, and Local Goods.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Often, kitchen staff remove meat platters from the serve yourself style buffet and instead serve the meat themselves to customers using the portion sizes suggested by the FDA. This method helps to reduce meat consumption and food waste.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
2,380,636
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
333,523
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
505,495
US/Canadian $
Data source(s) and notes about the submission:
The reported annual dining services expenditures of both conventionally produced animal products and sustainably produced animal products are rough estimates extrapolated from the data from the 2-week Real Food Calculator audit last April. The Director of Operations at Bon Appetit multiplied the expenditures on animal products from the audit by 34, his estimate for the number of full weeks that Bon Appetit at CC serves, accounting for half block, block breaks, and summer break when spending is minimized.
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.