| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.71 |
| Liaison | Bridget Flynn |
| Submission Date | Feb. 15, 2012 |
| Executive Letter | Download |
Oberlin College
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Rick
Panfil General Manager Campus Dining Services/Bon Appétit Management Company |
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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:
Campus Dining Service uses a canola based oil and olive oil in their kitchens. For example, all french fries, butter substitutes, house-made and purchased bakery items, and tortillas and chicken tenders/ strips are zero trans fat.
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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