|Submission Date||Feb. 20, 2013|
University of North Carolina, Greensboro
OP-T2-6: Guidelines for Franchisees
Has the institution adopted sustainability policies or guidelines for food service franchisees operating on campus?:
A brief description of the guidelines for franchisees:
When possible, all franchisees serving the UNCG campus operate under the same sustainability guidelines as UNCG Dining Services. These guidelines include recycling their waste cooking oil, minimum local purchase of 10% (higher if brand allows), adherence to Monterey Bay Seafood Watch program, use of cage free eggs, availability of reusable and recyclable cups and procurement of compostable or recycled materials (napkins, etc.) for their operations.
The website URL where information about the guidelines is available:
Information received from Scott Milman, Director of Auxiliary Services at UNCG.
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