|Overall Rating||Silver - expired|
|Submission Date||Feb. 28, 2014|
University of North Carolina, Greensboro
|0.25 / 0.25||
Office of Sustainability
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:
All oils used in UNCG kitchens have been transitioned to zero trans-fat oils. Additionally, Dining Services uses and provides spreads containing 0 grams of trans fat per serving to customers, and avoids products containing saturated fats when versions with unsaturated fats are available.
The website URL where information about the program, policy, or practice is available:
Information from Kevin Deans, Executive Director, UNCG Dining Services.