| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.08 |
| Liaison | Carrie Metzgar |
| Submission Date | May 18, 2011 |
| Executive Letter | Download |
University of California, San Diego
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Krista
Mays Sustainability Manager Housing |
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:
UC San Diego’s oils used in production, including frying oil, are trans-fat free. UC San Diego seeks to avoid trans-fats in all recipes. UC San Diego orders only trans-fat free margarines or uses butter or oil when appropriate. UC San Diego also aims to make the majority of our dishes from scratch to avoid using convenience products that contain trans-fats. UC San Diego’s retail Places and Markets are also full of trans-fat free packaged foods options, such as Newman’s Own and other varieties.
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.