| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 35.35 |
| Liaison | Kimberly Post |
| Submission Date | Sept. 26, 2014 |
| Executive Letter | Download |
Saint Joseph's College - ME
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.67 / 3.00 |
Maya
Atlas Program Director, Stone Barn Event Coordinator Institute for Local Food Systems Innovation |
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indicates that no data was submitted for this field
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Percentage of total dining services food purchases comprised of conventionally produced animal products:
20
None
A brief description of the methodology used to track/inventory expenditures on animal products:
Using our GL codes form our purchasing model. Because what is not local or sustainable is conventional.
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”):
Our Vegan offerings are plentiful everyday. We make sure that a lot of our side dishes are vegan especially vegetables and starches. We also offer a vegan pasta sauce everyday, an entree and a rotating soup from vegetarian to vegan. We have at least 4 vegan house made salad dressings daily. Because of our from scratch philosophy vegans have plenty to choose from whilst dining at Pearson's Cafe.
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A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
We often feature low carbon foods, demonstrating how making better choices of meat and cheese can significantly reduce carbon emissions. We have hosted a "Low Carbon Diet Day"
We serve cheese-less pizza and try to encourage turkey burgers on a daily basis.
The website URL where information about the vegan dining program is available:
None
Annual dining services expenditures on food:
911,538
US/Canadian $
None
Annual dining services expenditures on conventionally produced animal products:
179,000
US/Canadian $
None
Annual dining services expenditures on sustainably produced animal products:
211,006
US/Canadian $
Data source(s) and notes about the submission:
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