| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.45 |
| Liaison | Sean MacInnes |
| Submission Date | Feb. 20, 2013 |
| Executive Letter | Download |
University of North Carolina, Greensboro
OP-T2-6: Guidelines for Franchisees
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Trey
McDonald Sustainability Coordinator Sustainability Office |
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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:
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.
None
The website URL where information about the guidelines is available:
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Data source(s) and notes about the submission:
Information received from Scott Milman, Director of Auxiliary Services at UNCG.
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.