| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.11 |
| Liaison | Kathleen McCaig |
| Submission Date | March 15, 2016 |
| Executive Letter | Download |
Berea College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.40 / 3.00 |
Charlie
Brubeck General Manager Dining Services |
Percentage of total dining services food purchases comprised of conventionally produced animal products:
A brief description of the methodology used to track/inventory expenditures on animal products:
Separately track local invoices from local vendors vs conventional (provided by large grocery vendor and non-local dairy supplier)
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Are the vegan options accessible to all members of the campus community?:
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Vegan options are offered daily. Vegetarian/vegan options are available throughout the dining hall at every meal, and vegan dishes are routinely the only option at the vegetarian/vegan station. BC Dining promotes Meatless Mondays.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
promotion of Meatless Mondays; our Mindful healthful eating program encourages avoiding animal products in favor of a variety of whole grains and vegetables.
In fulfillment of Sodexo's Better Tomorrow Plan, BC Dining now exclusively sources cage free eggs.
Locally-sourced meats are sustainably raised on pasture, College Farm raised meats are AWA. Reduced the use of cheese products overall in menus.
The website URL where information about the vegan dining program is available:
Annual dining services expenditures on food:
Annual dining services expenditures on conventionally produced animal products:
Annual dining services expenditures on sustainably produced animal products:
Data source(s) and notes about the submission:
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.