| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 74.18 |
| Liaison | Allie Schwartz |
| Submission Date | Nov. 30, 2012 |
| Executive Letter | Download |
Columbia University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Kristie
Koerner Associate Manager & Registered Dietician Dining |
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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:
Columbia Dining recognizes the health risks associated with using trans fats, and in response has launched a program that includes the following measures to identify and reduce its use across campus:
Trans fat-free Canola Clear oil is used in all dining locations. This oil has no artificial ingredients or additives, has zero cholesterol, and contains natural Omega-3 fatty acids. Lamb Weston french fries are used exclusively, as they contain no trans fats. In John Jay Dining Hall and Ferris Booth Commons, all margarine in recipes or as a condiment has been replaced with butter or other healthy, trans fat-free alternatives. Tyson Chicken’s trans fat-free products are carried in all locations as well as trans fat-free peanut butter. All baked goods served on campus are trans fat free.
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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