| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.85 |
| Liaison | Patrice Langevin |
| Submission Date | Nov. 19, 2015 |
| Executive Letter | Download |
Pitzer College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.34 / 3.00 |
Cindy
Bennington 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:
The methodology used to track 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.
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 dining options are offered throughout the various meal periods and are available to all members of the campus community. We make every effort to label our menu items that are vegan friendly and vegetarian friendly.
Common items during breakfast include soyrizo, black beans, lentils, tofu scrambles, breads, vegan coffee cakes, sweet potato hash browns, caulflower & quinoa hash browns, oatmeal, smoothies, and sliced fruits. Lunch, brunch, and dinner items include a diverse salad bar with vegetables, grains, and legumes; housemade vegan burgers at the grill; a vegan soup option; various raw and grilled vegetables at the custom deli bar with vegan spread and bread options during the day; vegan entrees and grains on our hot entrees station, as well as vegetables sauteed in a small amount of olive oil rather than butter. Exhibition stations at lunch and dinner feature tofu as a protein option, as well as a vegan sauce option. Vegan friendly alternatives to dairy include soy milk and almond milk (both available throughout the day), as well as vegan cheese in some dishes. Vegan menu options are also available with our catering services. Additional custom vegan menu options are offered upon request for catering.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Bon Appetit's effort 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. Our commitments include:
- milk and yogurt that comes from cows not treated with rBGH;
- chicken and turkey raised without routine antibiotics in feed or water;
- seafood purchases are made in accordance with the Monterey Bay Aquarium's guidelines;
- shell eggs are certified cage-free;
- ground beef is "natural," our suppliers committed to using no antibiotics, no added growth hormones, and no animal byproducts in feed;
- our commitment to cage-free shell eggs will extend to liquid eggs by 2015;
- all pork that we serve will be produced without gestation crate confinement systems by 2015.
Additionally, we offer vegan and vegetarian options every day. Our annual Low Carbon Diet Day is an event that showcases our efforts to reduce climate change through food choices. On this day, our cafe undergoes a menu transformation that highlights to our guests sustainable items and choices that will help prolong the life of our planet. Our staff and guests learn how food choices impact the earth and climate change.
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.