|Submission Date||Dec. 15, 2017|
|1.13 / 2.00||
Office of Public Affairs
Vegan options are limited but exist: Salads, steamed vegetable mix and potato dishes with proper signage.
Based on the ACG Sustainability Pledge and Best Practices the community is sensitized to go Meatless on Mondays (MM) http://www.acg.edu/about-acg/sustainability-at-acg/acg-sustainability-pledge/
Third Party Verified organic produce is labeled as are vegetarian and vegan options next to each dish. At the gates to the dining area there is labeling as to the ISO certification of products and services as well as the food sharing program "Perisseyma Kardias".
The ACG Heatlth and wellness centers educates students as to support learning about sustainable food systems with workshops as:
Nutrition & Cooking Demonstrations
Workshops, displays and cooking demonstrations are offered on a regular basis throughout the year.
A discussion on how to move away from processed foods and take your diet back to basics.
Sunshine in a Jar/Yogurt Delight
A cooking demonstration on how to use whole fruits and minimal amount of sugar to create the perfect orange marmalade dessert. A cooking demonstration on simple ways to make yogurt more exciting.
Students learned the importance of incorporating healthy soups in their diet and the basic steps to prepare homemade soups.
The Art of Arabic Appetizers
Introduced students to Healthy Arabic food: Hummus, Fatoush, and Tabouleh.
The Art of Greek Mezedes
Directed towards the international students who spend the Summer Session at Deree, this session taught students how to make healthy Greek appetizers: Greek Salad, Dakos, and Tzatziki.
A workshop, as part of Sustainability Week, that discussed the amazing health benefits of sprouts and demonstrated how to sprout at home.
Seasonal variation in produce are observed for quality and financial purposes: The quality of the produce purchased seasonally is much higher and has a lower price which allows Dipnosofistirio to keep their prices relatively low.
They engage in CSR activities through Dipnosofitirio’s charitable foundation:"Perisseyma Kardias"
Left-over food from the colleges events also are distributed to the municipal "soup Kitchen" as well as to the "Boroume" Network
The cutlery and dishes as well as the glasses are reusable china and metal cutlery
Based on the ACG Waste reduction campaign, encouragement to the constituency to use reusable materials and the contractors have oblidged to re-fill containers from even competing companies. In addition to this, the Center of Excellence for Sustainability has made available thermos and re-usable drinking containers.
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 and complete the Data Inquiry Form.
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 and complete the Data Inquiry Form.