| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 45.15 |
| Liaison | Alex Roman Gonzalez |
| Submission Date | March 11, 2014 |
| Executive Letter | Download |
University of Cincinnati
OP-T2-6: Guidelines for Franchisees
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Claire
Sweigart Sustainability Coordinator Office of Sustainability |
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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:
UC contracts with Aramark to run dining centers, catering, and the majority of retail locations on campus. The contract with Aramark includes a section about sustainability. Please see below.
10.9. ENVIRONMENTAL AND SUSTAINABILITY PROGRAMS. The Contractor shall work closely with the University to establish a range of environmental stewardship programs and practices that include but are not limited to the following:
• Contractor’s corporate programs and education (i.e. Green Thread)
• Water and energy conservation program
• “green” cleaning products
• 100% diversion of fryer oil waste
• Cardboard recycling
• Bottle and can recycling
• Procurement of foods from the local region
• Biodegradeable service ware and containers.
10.9.1. Contractor shall host no less than two local food programs annually.
10.9.2. Contractor shall conduct quarterly energy and conservation audits as described in Exhibit Q hereto, and provide copies of said audits to the University by the end of the following month.
10.9.3. The Contractor shall participate in the University’s recycling and sustainability programs as requested by the Food Service Liaison. (The University will be responsible for provision and removal of appropriate recycling containers, and for provision of procedural instructions).
None
The website URL where information about the guidelines is available:
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Data source(s) and notes about the submission:
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