| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Lee McQueen |
| Submission Date | Feb. 2, 2012 |
| Executive Letter | Download |
University of Nebraska at Kearney
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Jon
Watts Assistant Director of Business Services Business Services |
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?:
A brief description of the trans-fats avoidance program, policy, or practice:
Dining Services has taken a proactive position to reduce trans-fat in all dining venues. Specifically, Dining Servcies uses non-hydrogenated, trans-fat free canola oil and olive oil for cooking and fryiny. Dining Services takes a proactive position to reduce trans-fat in all product offerings, however Dining Services cannot entirely eliminate trans-fat from all food offerings (as they occur naturally in small amounts).
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.