Lafayette College
OP-7: Low Impact Dining

The methodology used to track/inventory expenditures on animal products is calculated on both the corporate level through electronically reported item level data and also on the unit level through invoices that are analyzed by the local team.

Vegan dining options are offered at both of the cafeteria-style venues, Upper Farinon and Marquis, for every meal. These options are clearly marked at each food station with a green circle circumscribing "VG". Fully menus and examples signage can be found on the Dining Services website.

Bon Appetit's efforts to reduce the impact of its animal-derived food purchases is demonstrated through our Circle of Responsibility (COR) Initiatives. COR highlights our commitment when purchasing: chicken, turkey, ground beef patties, shell eggs, fish and seafood, milk, and yogurt. Between the years of 2002-2012, our commitment include: All seafood purchases are made in accordance with the Monterey Bay Aquarium's guidelines All of our milk comes from cows not treated with artificial bovine growth hormones (rBGH) Chicken and turkey is raised without antibiotics as a routine food or water additive Ground beef is "natural", our suppliers committed to using no antibiotics, no added growth hormones, and no animal byproducts in feed Extending our commitment of cage-free shell eggs to liquid eggs by 2015 All pork we serve will be produced without gestation crate confinement systems by 2015. In addition, since 2008, all of our cafes take part in an annual 'Low Carbon Diet Day', which is an event that showcases our effort to reduce climate change through food choices. The Low Carbon Diet is Bon Appetit's program to reduce greenhouse gas emissions from food service operations, and to educate our staff and guests about how food contributes to climate change. On this one day, our cafes undergo a menu transformation that highlights sustainable items that will help to prolong the life of our planet.