| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 45.38 |
| Liaison | James Taylor |
| Submission Date | Nov. 18, 2011 |
| Executive Letter | Download |
Anne Arundel Community College
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Wanda
Grace Dining Services Manager Auxiliary Services |
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indicates that no data was submitted for this field
None
Does the institution use frying oil that does not include trans-fats and seek to avoid foods that include trans-fats in its dining operations?:
Yes
None
A brief description of the trans-fats avoidance program, policy, or practice:
Dining Services' standard practice is to use zero trans-fat free frying oil. In cooking, butter (zero-trans fat) is used vs. margarine. All soup bases except gumbo are made with water or butter, so the bases are zero-trans fat as well.
Dining Servies partners with Utz for salted snack items, all of which are zero-trans fat. Pop-chip, another snack brand, is available and also zero-trans fat.
We have worked with our current vending service provider, Canteen, to ensure that each snack vending machine offers some non-trans-fat, healthy snack options. We are currently on the waiting list for their "2BU" snack machine, which features all-natural, healthy snacks and beverages.
None
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
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