| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 61.91 |
| Liaison | Emily Vollmer |
| Submission Date | Aug. 2, 2011 |
| Executive Letter | Download |
Virginia Tech
OP-T2-6: Guidelines for Franchisees
| Status | Score | Responsible Party |
|---|---|---|
|
0.00 / 0.25 |
Elena
Dulys-Nusbaum Sustainability Coordinator Dining Services |
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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?:
No
None
A brief description of the guidelines for franchisees:
Please note: Virginia Tech is not claiming points for this credit because the university has not adopted an official sustainability policy or guideline for food service franchisees.
However, so long as sustainability program actions fit within the legal contacts between Dining Services and the franchisees, the franchisees follow Dining Service’s sustainability guidelines. An example of collaboration in sustainability is that both of the Au Bon Pain (ABP) locations in Squires and Graduate Life Center compost pre-consumer waste. An example of an item out of Dining Services’ control is the packaging at Chick Fil-A or Pizza Hut.
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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