| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 54.45 |
| Liaison | William Cocke |
| Submission Date | Jan. 26, 2012 |
| Executive Letter | Download |
University of North Texas
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Lauren
Helixon Assistant Director of Operations 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:
All of UNT's dining halls use cooking/frying oils that are free of trans-fats. These fats are also avoided in the preparation of food. All food is made from scratch so that trans-fats found in convenience foods and traditional institutional food prep is avoided.
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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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.