| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.10 |
| Liaison | Kristin Larson |
| Submission Date | Aug. 1, 2012 |
| Executive Letter | Download |
San Diego State University
OP-T2-6: Guidelines for Franchisees
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Sarah
Campbell Sustainability Center Intern Center for Regional Sustainability |
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indicates that no data was submitted for this field
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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:
SDSU Dining Services Concessions department is constantly evolving and finding new ways to save the planet…one plate at a time and asks concessions and vendors to do the same. In response to student and faculty requests for healthier and more sustainable options many campus franchises participate in the Dining Services "Go Topless!" and "Use One Less!" campaigns, and have eliminated trans-fats.
The Go Topless! Campaign encourages customers to go topless with their disposable cups. Dining Services encourages customers to only use a plastic lid for their drink when necessary in order to reduce plastic consumption on our campus.
The Use One Less! Campaign informs the student body that using just one less napkin with each meal can significantly reduce waste and help preserve our forests.
None
The website URL where information about the guidelines is available:
Data source(s) and notes about the submission:
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