University of Kentucky
OP-17: Guidelines for Business Partners

All contracted employees working projects with budgets greater than $250,000 receive prevailing wages and benefits as determined by the Kentucky Labor Department. The following was included in the Request for Proposal for our Food Service Partner In section 2.1 3 the RFP states 3. Commitment to Sustainability Provide a sustainable UK Dining program that economically supports environmentally sustainable food systems that contribute to the economic vitality and quality of life in the community. Expectations include developing partnerships with local producers and direct-farm impact, reducing waste, enhancing recycling, reducing energy consumption and helping students develop lifelong habits of sustainability and healthy eating. In Section 4.7.2 4.7.2 Sustainability A. Submit a plan to support the University’s commitment to sustainably in dining services. Background: UK Dining spent approximately $800,000 of all food purchases with local (Lexington, KY and counties that surround it) farmers and producers representing about 12% of all expenditures. They spent an additional one million dollars (confirm as of 6/30/2013) with vendors certified by “Kentucky Proud” (http://www.kyproud.com/) and are within the state of Kentucky. The Contractor must state their local purchasing definitions and annual commitments relative to purchasing local products and to expansion of the direct farm impact of UK food dollars. B. At a minimum your plan should address: 1.Your corporate policy and proposed practices regarding organic and locally sourced foods. 2.Your implementation plan for the Kentucky Proud program. Provide a strategic plan that demonstrates a commitment to locally grown and produced food products. Explain the internal and external organizational structures that will be implemented to ensure the program’s success. Outline how specific tasks to successfully promote and expand locally grown food products throughout the duration of the contract. 3.Your plan on how our company would exceed current spending and grow spending levels for locally produced food options and over what period of time. 4.Your plan for a position to perform the role of a sustainability liaison/advocate, both on-campus and off-campus. 5.Your plan for how your company would form a collaborative relationship with the President’s Sustainability Advisory Council or other designated entity. 6.Describe your commitment to environmental sustainability including reducing the carbon footprint of dining (including but not limited to energy consumption), reducing the utilization of limited natural resources, and reduction of unnecessary waste. 7. Describe how your company would propose to help reduce, reuse and recycle waste (e.g. composting) and partner with the University’s Recycling Program for continual improvement in minimizing waste in all aspects of operations. 8.The cost impact of offering organic locally sourced options in the dining venues 9.Describe how disposable service ware standards will be implemented on campus. 10. Submit a plan to consider the use of biodegradable disposable service ware including the products that would be used, time line for implementing their use and the cost impact in terms of per item sold price increase. Discuss your commitment to creating a green cleaning program that protects human health and the environment following Green Seal standards. Section 7.1.13 states 7.1.13 Purchasing Standards A. The Contractor is required to purchase and promote locally grown food products, particularly those companies participating in the Kentucky Proud Program. Food products can include those from the fruit, vegetable, nut, poultry, dairy, cattle, peanut, soybean, swine, and aquaculture industries. Local purchases must have direct farm to table value as outlined in the KY Department of Agriculture’s “Restaurant Rewards” program for Kentucky ProudTM members.

The University of Kentucky includes sustainable requirements for it's partners.