| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.30 |
| Liaison | William Clancey |
| Submission Date | Feb. 9, 2017 |
| Executive Letter | Download |
Durham College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
John
Kerr Food Services Director Aramark |
"---"
indicates that no data was submitted for this field
None
Percentage of total dining services food purchases comprised of conventionally produced animal products:
45.50
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Aramark distinguishes conventional vs. non- conventional animal products through third party certifications. Products without a certification are considered conventional, as Aramark does not make their own claims about what is/is not sustainable. Aramark uses a product tracking database where they can track through suppliers methods of sourcing these types of products.
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”):
Aramark ensures they have a vegan substitution for the protein, on our home zone in our residence dining facility with every meal. They also have a rotating complete protein program and in retail locations, there is always a vegan option. There is a dedicated vegan station at lunch and dinner at South Village Dining Hall. Aramark also hosts Meatless Monday's.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
---
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
1,482,232
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
676,389
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
24,908
US/Canadian $
Data source(s) and notes about the submission:
http://www.liveitgood.ca/
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.