| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 72.62 |
| Liaison | Lisa Kilgore |
| Submission Date | March 7, 2014 |
| Executive Letter | Download |
Cornell University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Michele
Wilbur Nutritionist Cornell Dining |
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?:
A brief description of the trans-fats avoidance program, policy, or practice:
Trans fats are not in any fryer oils used on campus. Anytime Cornell Dining adds a new food into our repertoire, we require it to be trans-fat free. In 2009, we evaluated foods with trans-fats; we have been able to find transfat -free replacements on all food items except for bakery icings. We tested bakery icings last week and are getting prices to move forward. Icings should be replaced by December 2013.
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
Cornell Dining made a commitment to be trans fat free in 2008. We are working hard to stay on top of ingredient changes from vendors and all chefs are aware of the goals.
Cornell Dining made a commitment to be trans fat free in 2008. We are working hard to stay on top of ingredient changes from vendors and all chefs are aware of the goals.
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