| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.61 |
| Liaison | Margaret Lo |
| Submission Date | Sept. 28, 2012 |
| Executive Letter | Download |
Ball State University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Suzanne
Clem Marketing Coordinator Dining Services |
"---"
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:
We purchase bulk oil in reusable containers (to save on waste) for all of our frying needs and for any oil added during preparation, and it is 100% trans-fat-free. We use no oil in our food prep that includes trans-fat.
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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The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.