| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.64 |
| Liaison | Michelle Seppala Gibbs |
| Submission Date | May 2, 2017 |
| Executive Letter | Download |
Hope College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Michelle
Gibbs Director Office of Sustainability |
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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:
40
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”):
Hope College has a dedicated Chef who uses several recipe books to create a daily vegan and vegetarian offering. In addition, a baked potato bar, rice / quinoa bar, fruit and vegetable bar, salad bar and vegan / vegetarian soup are offered.
None
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
We have intentionally reduced the portion size of our meat entrees. We now offer many more extended meat entrees that contain such ingredients as plant based components, pasta and ancient grains.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
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None
Annual dining services expenditures on conventionally produced animal products:
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None
Annual dining services expenditures on sustainably produced animal products:
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Data source(s) and notes about the submission:
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