| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.69 |
| Liaison | Kelsey Beal |
| Submission Date | Jan. 5, 2011 |
| Executive Letter | Download |
Indiana University Bloomington
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Ancil
Drake RPS Executive Cheif Residential Programs and Services |
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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:
Most of the frying oil on campus is trans fat free and has been for the last two years, with the exception of the oil used for the chicken concept at Wright. However, IU is currently looking at changing the oil used in that program. All of the units use trans fat free oil in the fryers. The bakery production uses trans free oil in the donut production.
When planning the menus for our Eat Right concept we look for items that are trans fat free.
None
The website URL where information about the program, policy, or practice is available:
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Data source(s) and notes about the submission:
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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.