|Overall Rating||Silver - expired|
|Submission Date||Feb. 6, 2014|
Southern Oregon University
|0.25 / 0.25||
Sustainability & Recycling Coordinator
Facilities Management & Planning
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:
Chefs on campus are educated about the importance of health and wellness for the campus community. These chefs are responsible for ordering products for campus dining and primarily use olive oil for dishes and canola oil for fry oil. All waste oil is recycled to become biodiesel.
The website URL where information about the program, policy, or practice is available:
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