| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.07 |
| Liaison | Eva Rocke |
| Submission Date | March 21, 2014 |
| Executive Letter | Download |
University of Montana
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Cherie
Peacock 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:
The University uses frying oil that is trans-fats free. UM sources certified organic safflower oil from The Oil Barn in Fort Benton (under 250 miles away....). Dining Servies also collects used oil from operations and sends it back to The Oil Barn, where it is turned into biodiesel to fuel the tractors for the next year's crops.
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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