| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.09 |
| Liaison | Jen Crothers |
| Submission Date | Aug. 2, 2011 |
| Executive Letter | Download |
University of British Columbia
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Loriann
McGowan Director, Food Service Operations UBC Food Services |
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:
At UBC Food Services, products that are trans-fat free or have lower trans-fat are purchased and utilized. This is ensured via supplier contracts that operations adhere to. Dialogue is engaged with suppliers to look for ways to reduce their use of trans-fats or to source out and offer trans-fat free alternatives. Trans-fat free oil is used for frying and non-hydrogenated margarine is used in house made bakery products (cinnamon buns, muffins, scones, cakes and some desserts) and sandwich production.
The AMS does not currently have a written policy with regards to our trans-fat free procurement, but it is our practice to purchase trans-fat free items whenever possible. The AMS uses very little in the way of prepared/processed foods. All french fries and all cooking oil and fryer shortening are made with 100% canola oil and are 100% trans-fat free.
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.