| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 45.15 |
| Liaison | Alex Roman Gonzalez |
| Submission Date | March 11, 2014 |
| Executive Letter | Download |
University of Cincinnati
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Claire
Sweigart Sustainability Coordinator Office of Sustainability |
"---"
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:
Our frying oil is completely trans fat free. We use Lay's potato chips which are also trans fat free.
After students expressed interest in reducing trans fats available on campus, UC Food Services reviewed the products offered, making changes where needed.
None
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.