Overall Rating Expired
Overall Score Expired
Liaison Jarrett Smith
Submission Date Dec. 5, 2012
Executive Letter Download

STARS v1.1

University of Colorado Denver - Anschutz Medical Campus
OP-T2-6: Guidelines for Franchisees

Status Score Responsible Party
Complete Expired Jon Bortles
Sustainability Officer
Office of the Executive Vice President for Administration, AHEC
"---" 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:

A recent Request for Proposals for food service/catering at the Auraria Campus included the following:
A. Social/Environmental Practices and Standards
The Campus is committed to being a leader in sound social and environmental practices and standards, including the use of renewable resources, recycling and composting. Vendor will be expected to outline their existing program(s) and the various types of product/material used (Styrofoam is definitely discouraged) in their current and proposed business operation in addition to participating in Campus initiatives and programs as defined below.
1. Waste Diversion. Vendor will be expected to participate in recycling and composting programs (where available) to divert as much of their waste from the landfill as possible.
2. Purchasing. Preference shall be given to products that have a lessened impact on human health and the environment (as described below) unless Vendor can show an increase in cost of more than five percent (5%).
a. Disposables. Vendors will be expected to provide a “dine-in” option (where applicable) in order to minimize the use of plastic bags and Styrofoam containers. When necessary, “to-go” style disposables may be offered if they are predominantly recyclable (and/or compostable where service exists).
b. Fair Food. Vendors are encouraged to offer food that considers the health and wellness of their customers as well as the environment. This includes the humane treatment of animals and workers, as well as giving preference to farmers who participate in sustainable agricultural practices. Nutritious, natural and/or organic options are also encouraged in addition to “local” food that has come from not more than 150 miles away.


The website URL where information about the guidelines is available:
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