Overall Rating | Silver - expired |
---|---|
Overall Score | 58.80 |
Liaison | Pamela Dumm |
Submission Date | Jan. 31, 2014 |
Executive Letter | Download |
Jefferson Community and Technical College
OP-T2-6: Guidelines for Franchisees
Status | Score | Responsible Party |
---|---|---|
0.25 / 0.25 |
Pamela
Dumm Manager of Business Operations Business Affairs |
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indicates that no data was submitted for this field
Has the institution adopted sustainability policies or guidelines for food service franchisees operating on campus?:
Yes
A brief description of the 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.
The website URL where information about the guidelines is available:
Data source(s) and notes about the submission:
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