| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Keisha Payson |
| Submission Date | Nov. 22, 2011 |
| Executive Letter | Download |
Bowdoin College
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Spencer
Eusden Sustainable Bowdoin Assistant Sustainable Bowdoin |
"---"
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:
Trans fat free oil is used for all frying and baking. Homemade baked products are prepared with a minimum of 25% whole grain.
None
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
Bowdoin Dining Service is In-House.
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.