|Submission Date||May 14, 2014|
George Washington University
Sustainability Project Facilitator
Division of Operations
Institution uses frying oil that does not include trans-fats and seeks to avoid foods that include trans-fats in its dining operations. This credit includes on-campus dining services operated by the institution or the institution’s primary dining services contractor. (On-site franchises, convenience stores, vending machines, and concessions are excluded from this credit.)
This credit applies to all institutions with residential dining halls. Institutions that do not have residential dining halls may choose to pursue or omit this credit.