| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Jonna Korpi |
| Submission Date | Aug. 2, 2011 |
| Executive Letter | Download |
University of Minnesota, Duluth
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Tim
Bushnell Food Operations Manager UMD Food and Vending Services |
"---"
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 dining center at UMD uses non-trans fat oils, and also allows zero oil waste to be discarded into down the drains. The pulpers that are uses also help to minimize oil waste by capturing it before it is flushed into the sewers. Waste grease is picked up and recycled by the local rendering plant, ensuring that it is not introduced into the water system.
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.