Jefferson Community and Technical College
OP-T2-6: Guidelines for Franchisees

Jefferson would like to accomplish several goals with respect to its food service program. This is an opportunity for the college to enter into a partnership with an operator who is committed to helping meet those goals. The goals are to include the following: • Ensure food and beverages purchases are locally produced (within 250 miles of the institution), Kentucky Proud, or similar third-party certified when available (USDA Certified Organic, Marine Stewardship Council Blue Ecolabel, Food Alliance, Fair Trade, Certified Humane Raised and Handled) • Offer diverse, complete-protein vegan and vegetarian dining options daily • Ensure fry oil used will not include trans-fats and avoids foods that include trans-fats. • Avoid and eliminate the use of Styrofoam for any use on campus, and when appropriate, consider paying a premium for alternatives. • Participate in Jefferson’s a pre-consumer and/or post-consumer food waste program. • Use recycled content napkins in dining services operations. • Offer discounts for those who use reusable mugs instead of disposable cups. • Offer reusable mugs, offering a discount to encourage the use of disposable cups. • Offer reusable containers for to-go food that area returned for cleaning and reuse. • Offer trayless dining.