| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 55.41 |
| Liaison | Deborah Steinberg |
| Submission Date | Feb. 18, 2013 |
| Executive Letter | Download |
Carnegie Mellon University
OP-T2-6: Guidelines for Franchisees
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Michael
Baux Director of Dining Services Dining Administration |
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indicates that no data was submitted for this field
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:
Vendors are obligated by agreements to work with the University to implement the changing standards on local and organic purchasing, sustainability, social initiatives and food quality. The dining rubric outlines the current expectations around sustainability, other social initiatives and purchasing in the dining program. These efforts are reviewed bi-annually at vendor reviews. The third-party agreements hold the dining vendors to these standards.
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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The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.