|Submission Date||March 27, 2013|
Director of University Sustainability
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?:
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:
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 and complete the Data Inquiry Form.