| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.85 |
| Liaison | Karen Eckert, Ph.D. |
| Submission Date | Nov. 30, 2015 |
| Executive Letter | Download |
Principia College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
0.50 / 3.00 |
Trey
McCartt Executive Chef 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:
A complete record/inventory is kept by the Executive Chef and his staff. These data are freely available to students for sustainability-related research projects. Animal products are sourced through a local representative of Sysco Foods.
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”):
There is no vegan dining program per se, but fruit and salad bar options - in addition to vegetarian (not necessarily vegan) options are available at every meal. Menus are posted at http://www.principiacollege.edu/about-principia-college/dining-services/menu.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
Vegetarian options (50-75% of all entrees) are provided at every meal, and are indicated by serving staff. "Sizzling Salad" days are incorporated into every 5-week meal rotation and feature local produce. Meatless Mondays are under active discussion but have not been implemented. Menus are posted at http://www.principiacollege.edu/about-principia-college/dining-services/menu.
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.