| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 38.09 |
| Liaison | Meghan Bennett |
| Submission Date | May 14, 2013 |
| Executive Letter | Download |
Towson University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Clara
Fang Sustainability Manager Facilities Management |
"---"
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:
All oils used in our kitchens are Zero Trans-Fat oils. Additionally, we only provide spreads that have 0 grams of trans-fat per serving.
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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