| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 37.63 |
| Liaison | Emma Shipalesky |
| Submission Date | March 23, 2012 |
| Executive Letter | Download |
Northern Alberta Institute of Technology
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Kathryn
Howden Director Retail and Ancillary Services |
"---"
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:
At NAIT Food Services, all fryer and cooking oil are trans fat free. It is our purchasing practice to look for oil based products that are low fat or trans fat free. All of our salad dressings are low fat and trans fat free.
Our Procurement Department negotiates contracts which our operations adhere to ensure consistency of product across all of our sites.
Food Services has communicated its goal to be a trans fat free facility to our vendors and as such vendors actively look for products that meet that criteria.
None
The website URL where information about the program, policy, or practice is available:
---
Data source(s) and notes about the submission:
NAIT's School of Hospitality and Culinary Arts also meets the criteria for this credit.
Shannon Williamson
Food Procurment Coordinator
School of Hospitality and Culinary Arts
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.