| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 74.24 |
| Liaison | Lindsey Lyons |
| Submission Date | April 30, 2015 |
| Executive Letter | Download |
Dickinson College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.35 / 3.00 |
Tyce
Herrman Projects Coordinator Center for Sustainability Education |
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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:
9.72
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Currently, we only tag meat purchased from our USDA organic College Farm as sustainably produced animal product.
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”):
Dickinson has offered vegetarian options at lunch and dinner for nearly two decades. Vegan dining was introduced twelve years ago. Vegan dining has been formalized in the KOVE, an area of the dining hall dedicated to vegan and kosher dining. Keeping kosher doesn’t have to mean just matzo-ball soup, and vegan options today go far beyond simple salads or soy-cheese pizza. That’s why the Dining Hall includes the KOVE (kosher + vegan). Certified by Star-K, an internationally recognized kosher-certification agency based in Baltimore, and overseen by two mashgichot (kosher food-preparation supervisors), the KOVE is open for lunch and dinner Sunday through Friday afternoon (no dinner served on Friday).
Vegan options are available in the Union Station dining facility as well.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
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The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
3,390,838.18
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
329,537.53
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
3,658.05
US/Canadian $
Data source(s) and notes about the submission:
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