Overall Rating Gold - expired
Overall Score 74.18
Liaison Allie Schwartz
Submission Date Nov. 30, 2012
Executive Letter Download

STARS v1.1

Columbia University
OP-T2-5: Trans-Fats

Status Score Responsible Party
Complete 0.25 / 0.25 Kristie Koerner
Associate Manager & Registered Dietician
Dining
"---" 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:

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.


The website URL where information about the program, policy, or practice is available:

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 and complete the Data Inquiry Form.