NON-STUDENT EMPLOYEES Mean [1=Least important; 7=Most important] Current physical layout of their facility allows them to perform work efficiently Physical layout of their facility allows them to perform their work efficiently, even with a reduced labor force The survey respondents ranked the existing layout as adequately designed with mean values of 5.58 and 5.12 regardless of the number of available workers. 0 1 2 3 4 5 6 Mean [1=Least important; 7=Most important] Have a composting program Engage in purchasing products from sustainable sources (e.g. local, socially responsible) The respondents considered having a composting program and procurement from sustainable sources equally important and ranked higher than other statements such as reducing water and energy consumption. Undertakes sustainability efforts Works to reduce energy consumption Works towards reducing water consumption 6.2 6.2 6.1 6 5.9 Mean [1=Least important; 7=Most important] Provide reusable containers Reduce food waste Reduce the amount of single-use products used Communicates their sustainability effort story Provide compostable serviceware products (e.g.utensils, containers) Transparent in food offerings (how and where food was made and grown) Eliminates all single-use products 6.2 6.15 5.95 5.8 5.75 5.65 5.2 Providing reusable containers by the foodservice provider was ranked the highest on the scale of agreement followed by their commitment to reduce food waste. The least agreeable statement was the elimination of all single-use products (containers), however, with a 5.2 average, it is still considered a high level of agreement on the given scale. 65