University of Wisconsin-Milwaukee
OP-T2-6: Guidelines for Franchisees

Dining Services has regular meetings with the Sustainability Director on campus for new and current initiatives. Dining Services now has campus gardens and rooftop gardens solely run by Restaurant Operations and utilized strictly for RO customers. RO is also part of the campus garden committee that monitors these operations and future goals. Restaurant Operations has a partnership with Growing Power and they utilize our pre and post processed fruits, vegetables, coffee grinds, and biodegradable plates. Restaurant Operations has initiated its own LOCAL program (LIVING, OPERATING, CONSUMING, & ACQUIRING LOCALLY) in which we advertise and market all products that are grown or produced in Wisconsin. Dining Services has a 3 step approach for ordering: 1: Utilize all garden foods first, 2: utilize Midwest Foods for Local Wisconsin Farmers, then utilize Main distributor (Local – Regular). Residence Facilities use all biodegradable to-go plates, napkins, cups.