Overall Rating | Gold - expired |
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Overall Score | 69.39 |
Liaison | Mary Whitney |
Submission Date | Sept. 25, 2012 |
Executive Letter | Download |
Chatham University
OP-T2-5: Trans-Fats
Status | Score | Responsible Party |
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0.25 / 0.25 |
Mary
Whitney University Sustainability Coordinator Office of Sustainability |
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indicates that no data was submitted for this field
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
A brief description of the trans-fats avoidance program, policy, or practice:
Most of the food served is from recipes developed by the chefs from scratch. Chatham only uses non-trans-fat butter and other fats in these recipes.
Chatham University has no specific process in place to communicate trans-fats amounts in the various foods available, but information is available to students upon request.
The website URL where information about the program, policy, or practice is available:
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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.