| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 52.27 |
| Liaison | Stephen Ellis |
| Submission Date | July 2, 2012 |
| Executive Letter | Download |
Boston University
OP-T2-6: Guidelines for Franchisees
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Sabrina
Pashtan Sustainability Coordinator Dining Services |
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indicates that no data was submitted for this field
None
Has the institution adopted sustainability policies or guidelines for food service franchisees operating on campus?:
Yes
None
A brief description of the guidelines for franchisees:
In their partnerships with franchisees, Dining Services has enacted an unwritten set of general guidelines in terms of what they expect with sustainable operations and procurement.
All franchisees are requested to use the most environmentally friendly disposable tableware, including those made from compostable materials or that are recyclable as an alternative. Food waste and compostables are collected at almost every dining location on campus, so this is another guideline for our franchisees. They must allow us to use proper receptacles and procedures for the collection of both compostables and recyclables. We also require that franchisees do not use trans-fats.
None
The website URL where information about the guidelines is available:
Data source(s) and notes about the submission:
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