| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 37.98 |
| Liaison | Jeffrey Severin |
| Submission Date | Feb. 15, 2012 |
| Executive Letter | Download |
University of Kansas
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Sheryl
Kidwell Assistant Director KU Dining |
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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:
We have used 100% canola oils (zero trans fat) for several years in all dining locations for cooking and frying. We have made a few changes to reduce the amount of some higher trans fat foods-such as pastries and desserts. For example, we stopped serving donuts. We continue to research the availability of good quality trans fat free products and are awaiting our current cookie/cookie dough supplier to roll out their line of trans fat free cookies. Our goal is to provide options and alternatives but we do not plan to stop serving foods that contain trans fats all together. The majority of our customers would not appreciate that as they want to make their own informed selections.
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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