| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 35.30 |
| Liaison | Herbert Sinnock |
| Submission Date | July 31, 2012 |
| Executive Letter | Download |
Sheridan College (Ontario)
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Elisabeth
Connell Acting Manager, Ancillary Services Finance and Adminstration |
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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:
Chartwells at Sheridan uses D’Angelo Vegetable Oil which contains soybean oil and canola oil and zero trans-fats. (In addition, Chartwells ‘Used Cooking Oil Recycling’ program collects used cooking oil to be used for conversion to biodiesel to help reduce the environmental footprint of the foodservice operation and some of the net proceeds are sent as a contribution to ‘Children’s Wish’.) Sheridan/Chartwells uses a variety of fresh fruit, vegetables and unprocessed whole grains that contain no trans fat and also cook from scratch as often as possible instead of relying on pre-packaged mixes.
(Nutrition & wellness is a key focus within Chartwells’ sustainability strategy as the food provider at Sheridan. Chartwells and Compass Group Canada has committed to eliminate as much trans fat as possible from the foods which we serve. Since 2006, we have been switching to “trans fat free” products as they become available from our food supplier partners and will continue to influence and seek partners that provide foods which meet our nutrition standards regarding trans fat content.)
None
The website URL where information about the program, policy, or practice is available:
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Data source(s) and notes about the submission:
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