| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Mackenzie Crigger |
| Submission Date | Aug. 4, 2011 |
| Executive Letter | Download |
Chapman University
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Justin
Koppelman Program Coordinator for Student Civic Engagement Department of Student & Campus Life |
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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:
Sodexho began its conversion to zero trans-fats (ZTF) with a switch to ZTF oils and shortenings, a change that was completed in January, 2006. The ZTF products now sourced by the company include salad dressings, sauces, soups, bakery products (including cookies, muffins, breads and doughs), snacks, cereals, condiments, breaded chicken, pasta, eggs and frozen potatoes, tortillas, oils and shortenings and a range of others.
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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