| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.66 |
| Liaison | Yumiko Jakobcic |
| Submission Date | Feb. 13, 2013 |
| Executive Letter | Download |
Grand Valley State University
OP-T2-4: Vegan Dining
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Sharon
Munski Office Coordinator Sustainability Initiative |
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indicates that no data was submitted for this field
None
Does the institution offer diverse, complete-protein vegan dining options during every meal?:
Yes
None
A brief description of the vegan dining program:
Campus Dining purchases fryer oil that contains 0g trans fats, as well as no hydrogenation and 0mg Cholesterol. We continually strive to cook and fry with oils that do not contain trans Fats. We purchase 100% pure soybean oil, whose waste product is diverted and recycled as well.
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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