| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 68.32 |
| Liaison | Carrie Metzgar |
| Submission Date | May 3, 2013 |
| Executive Letter | Download |
University of California, San Diego
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Krista
Mays Sustainability Manager Housing |
"---"
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:
The oils used at UC San Diego in production, including frying oil, are trans-fat free. UC San Diego seeks to avoid trans-fats in all recipes; the campus purchases only trans-fat free margarines and uses butter or oil only when appropriate. UC San Diego also strives to make the majority of our dishes from scratch and to avoid using convenience products that contain trans-fats. UC San Diego’s retail stores and markets are also providing trans-fat free packaged foods options, such as Newman’s Own and other varieties.
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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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.