| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Patrick McKee |
| Submission Date | April 15, 2013 |
| Executive Letter | Download |
University of Connecticut
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Richard
Miller Director Ofice of Environmental Policy |
"---"
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 switch was made about 6 years ago. Labels & nutritional data are checked for all new items and UConn's Dining Services seeks to avoid trans-fats as much as possible. The fact that we avoid trans-fats appears on all printed materials, including menus and booklets.
None
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
Information from Dining Services
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.