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Best regards
Zmags
8CreATing exCepTionAl STudenT experienCeS wiTh
Steps To
A Better Tomorrow
Step 1
Offer and promote
a minimum of
one vegan, one
vegetarian, and
one well-balanced
1entree at every meal
AlreAdy done? Here’S tHe next Step:
Offer one well-balanced entrée at half
of your dining stations.
Step 2
Use aspretto in
your resident dining
program and in
retail offers as
appropriate.
2
AlreAdy done? Here’S tHe next Step:
Look for and communicate about other Fair
Trade and Rainforest Alliance certified products.
Step 3
Increase and promote local
purchases through our
contracted distributors by
following the steps outlined
in the Local Purchasing
Guide which includes
3
seasonal suggestions and
costing tools.
Alre
8CreATing exCepTionAl STudenT experienCeS wiTh
Step 1 Offer and promote a minimum of one ve
AlreAdy done? Here’S tHe next Step: Offer one wel
Step 2 Use aspretto in your resident dining pro
AlreAdy done? Here’S tHe next Step: Look for and
Step 3 Increase and promote local purchases t
AlreAdy done? Here’S tHe next Step: Utilize the L
Step 4 Switch appliances on and off only as nee
AlreAdy done? Here’S tHe next Step: Use the SMART
Step 5 Thaw frozen food in the refrigerator ins
AlreAdy done? Here’S tHe next Step: Identify, rep
Step 6 Go Trayless 6
AlreAdy done? Here’S tHe next Step: Implement a W
Step 7 Buy products recommended in the Packagin
AlreAdy done? Here’S tHe next Step: Implement Cho
Step 8 Coordinate action steps with your partne
AlreAdy done? Here’S tHe next Step: Communicate y
commitment We will provide and promote varied a
HoW Are We doinG?
meASurement 1 % of food service sites offering v
2011 70%
meASurement 2 % of food service sites offering b
2011 100%
commitment We will provide and promote choices
HoW Are We doinG?
meASurement 1 % of food service sites offering n
2011 77%
meASurement 2 % of food service sites providing
2011 66%
commitment We will increase the purchase of pro
HoW Are We doinG?
meASurement 1 Number of food service sites imple
2011 81% Percentage based on 2020 object
meASurement 2 % of food service sites offering F
2011 69%
commitment We will source local, seasonal and s
HoW Are We doinG?
meASurement 1 % of sites serving and promoting l
2011 75%
meASurement 2 % of sites serving and promoting s
2011 66%
meASurement 3 % of local produce tArGet Annu
2011 14.4% Graphic representation based
commitment We will reduce our carbon footprint
HoW Are We doinG?
meASurement 1 % of sites engaging with clients a
2011 5%
meASurement 2 % of sites reducing energy consump
2011 45%
meASurement 3 % of sites measuring, estimating a
2011 26%
commitment We will reduce our water footprint i
HoW Are We doinG?
meASurement 1 % of sites engaging with clients a
2011 3%
meASurement 2 % of sites reducing water consumpt
2011 30%
meASurement 3 % of sites measuring, estimating a
2011 21%
commitment We will reduce organic waste in all
HoW Are We doinG?
meASurement 1 % of sites engaging with clients a
2011 4%
meASurement 2 % of sites reducing organic waste
2011 72%
meASurement 3 % of sites measuring, recovering a
2011 18%
commitment We will reduce non organic waste in
HoW Are We doinG?
meASurement 1 % of sites engaging with clients a
2011 4%
meASurement 2 % of sites reducing non- organic w
2011 64%
meASurement 3 % of sites measuring, recovering a
2011 27%
For more information about the 8 Steps and the re