| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 68.69 |
| Liaison | Ciannat Howett |
| Submission Date | July 25, 2011 |
| Executive Letter | Download |
Emory University
Tier2-4: Guidelines for Franchisees
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Ciannat
Howett Director Sustainability Initiatives |
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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:
Emory's franchisees have to adhere to the same guidelines as our dining services vendor. The guidelines are to work to achieve 75% local or sustainable food in our hospitals and cafeterias by 2015. This goal is contained in our formal Sustainability Vision document. Examples of the changes in our franchisees due to the guidelines include switching to a local baker for Chick-Fil-A buns, Freshens using local fresh fruit when in season, and moving to fair trade coffee in Einstein's locations on campus. Organics to Go uses local organic produce.
Our franchisees are also included in our waste reduction efforts, with a goal of 65% landfill diversion by 2015. They participate in the pre- and post-consumer composting and recycling efforts. For example, Freshens uses compostable containers and straws. Starbucks is using paper cups and working to eliminate plastic.
None
The website URL where information about the guidelines is available:
Data source(s) and notes about the submission:
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