| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.28 |
| Liaison | Kevin Kirsche |
| Submission Date | April 29, 2014 |
| Executive Letter | Download |
University of Georgia
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Andrew
Lentini 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:
UGA Food Services uses only trans-fat free fryer oil, only trans-fat free oil and margarine for baking and cooking, and provides trans-fat free margarine for customer use.
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.