| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 64.75 |
| Liaison | Brad Spanbauer |
| Submission Date | Feb. 4, 2012 |
| Executive Letter | Download |
University of Wisconsin-Oshkosh
Tier2-4: Guidelines for Franchisees
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Michael
Lizotte Director Of Facilities Management Facilities |
Has the institution adopted sustainability policies or guidelines for food service franchisees operating on campus?:
A brief description of the guidelines for franchisees:
The university actively pursues sustainable vendors. Once an old contractor agreement expires, UWO writes a Request for Proposal (RFP) to express what they are looking for from food providers. In the most recent RFP (2008), the university states
With this campus dining contract, the University is seeking nutritious, high quality, cost effective and innovative solutions to the food service needs of the University and their guests. These services must be provided in a manner which will enhance academic and student life programs. The campus is also seeking a contractor who demonstrates and will utilize sustainable practices in the food service program. The RFP document and addendums will provide campus sustainability planning, opportunities, and goals for the program.
In a “Sustainability” pamphlet, UWO illustrates the guidelines that Sodexo encourages suppliers to follow certain practices within the “Supplier Code of Conduct”: child labor, forced labor, wages and benefits, working hours, health and safety guidelines, freedom of association, non-discrimination, disciplinary practices/coercion, environmental guidelines, community involvement, ethical standards, conflicts of interest, and communication.
The website URL where information about the guidelines is available:
Data source(s) and notes about the submission:
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