| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.82 |
| Liaison | Amanda Whittingham |
| Submission Date | Sept. 11, 2014 |
| Executive Letter | Download |
Fanshawe College
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Sharon
Gordon Food Services Director Chartwells |
"---"
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:
Chartwells has made significant changes to the foods we offer in order to reduce the harmful effects of artificial trans fat on the health of Canadians. All oil and margarine contain less than 2% trans fat. For all other foods, Chartwells is compliant with the recommendation that total trans fat content be limited to 5% of fat content.
Eateries run by the School of Tourism and Hospitality use deep fryer oil that is 100% trans fat free
FSU run eateries (Oasis and Outback Shack) use oil with less than 2% (approximately 1.4%) tran-fats
None
The website URL where information about the program, policy, or practice is available:
---
Data source(s) and notes about the submission:
Dates trans-fat free oils adopted:
Chartwells - 2008
Travel, Tourism and Hospitality - 2009
FSU - 2012
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.