| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 36.89 |
| Liaison | Kevin Crosby |
| Submission Date | Feb. 15, 2012 |
| Executive Letter | Download |
Taylor University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
John
Stanson Grad Student Environmental Science |
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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:
Taylor's Dining services uses Zoye oil that is made in Michigan. It is 100% soybean oil with no trans-fat. All of the soy beans that are used for the oil are native to Michigan. 100% of the bean is used in some way. The plant itself is totally off the grid and all the power used comes from methane biproduct from an underground dump--excess is sold back to the power plant. The oil itself is also allergen free.
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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