| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 45.81 |
| Liaison | Brian Webb |
| Submission Date | Nov. 12, 2013 |
| Executive Letter | Download |
The College of Wooster
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Marjorie
Shamp Director of Campus Dining Services Campus Dining Services |
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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:
An olive/canola oil blend is used for cooking. Trans-fat free frying oil is used for frying at Lowry and Mom's Truck Stop and all frying oil is recycled for use as fuel for select campus vehicles. Trans-fat free grill shortening is used for cooking.
None
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
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