| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.11 |
| Liaison | Cindy Shea |
| Submission Date | Jan. 31, 2011 |
| Executive Letter | Download |
University of North Carolina at Chapel Hill
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Scott
Myers Director, Food/Vending Services Auxiliary Services |
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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:
Carolina Dining Services uses frying oil that does not include trans-fats and seeks to avoid foods that include trans-fats in all dining operations. Carolina Dining Services fries all food in zero trans-fat frying oil, uses zero trans-fat margarine and spreads, uses zero trans-fat pan sprays, and uses zero trans-fat salad oils.
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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