| 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 |
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:
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.
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.