| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.99 |
| Liaison | Megan Butler |
| Submission Date | July 18, 2014 |
| Executive Letter | Download |
Macalester College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 3.00 |
Kimberly
Driesch General Manager Bon Appetit |
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:
Real Food Calculator: see Op-6 for details.
***Percentage listed above from March 2011.
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”):
Bon Appetit provides vegetarian and vegan meal options at each one of the six stations in the Cafe Mac cafeteria (open 19 meals a week), as well as Celiac friendly options.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Bon Appetit Commitments include:
By 2015, 25% or more of our total meat, poultry, and egg purchases will come from producers whose practices have been certified by HFAC, Food Alliance, Animal Welfare Approved, and/or GAP.
We buy only chicken and turkey raised without the routine, non-therapeutic use of antibiotics in feed and water (since 2003).
All our milk and yogurt comes from cows not given bovine growth hormone, aka rBGH (since 2002).
All our ground beef is humanely raised (since 2012).
No foie gras or crate-raised veal (since 2011).
Shell eggs are certified cage-free (since 2005).
Turkey and chicken are raised without routine antibiotics in water or feed (since 2003).
In 2008, we launched our first annual Low Carbon Diet Day, a day (near or on Earth Day) in April on which all of our cafés change their menus to really showcase those tenets, and our chefs and team members talk to guests about how their food choices affect the planet. In collaboration with the nonprofit group Ecotrust, we also launched the Low Carbon Diet calculator at EatLowCarbon.org, an educational website illustrating these principles through fun photo quizzes and more.
Since launching the Low Carbon Diet, we continue to lessen our reliance on red meat and cheese, through menu choices and careful portioning. (We’ve reduced our beef use by 33 percent and cheese by 10 percent.)
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.