| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.09 |
| Liaison | Kelsey Beal |
| Submission Date | June 21, 2013 |
| Executive Letter | Download |
Indiana University Indianapolis
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Angie
Hill Operations Auxiliary 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:
We recognize that the food we serve can have a significant impact on the health and well being of our customers. Our Balanced Choices and Meeting Well initiatives provide a variety of healthful options and educational tools that encourage our customers to make healthier dining, catering and vending choices. We are also committed to influencing our supply chain by working with our suppliers to improve the nutrient content of food we purchase with specific targets for eliminating trans fat, reducing saturated fat, reducing sodium, increasing whole grains, moderating portion size and providing nutritional information.
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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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.