Overall Rating Expired
Overall Score Expired
Liaison Michael Gulich
Submission Date March 27, 2013
Executive Letter Download

STARS v1.2

Purdue University
OP-T2-5: Trans-Fats

Status Score Responsible Party
Complete Expired Michael Gulich
Director of University Sustainability
University Sustainability
"---" indicates that no data was submitted for this field

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

A brief description of the trans-fats avoidance program, policy, or practice:

Trans-fat free oil is used for frying all products in all dining operations. This change in oils was implemented in 2005 and was accompanied by outreach to educate students on the switch. University Residences uses approximately 95,000 pounds of cooking oil a year. At the time of implementation the new oil cost 7 cents per-pound more, a difference of less than $7,000 per year.


The website URL where information about the program, policy, or practice is available:

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