| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 58.86 |
| Liaison | Jonathan Rausseo |
| Submission Date | April 10, 2013 |
| Executive Letter | Download |
University of Ottawa
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Patrick
Genest Food Services Manager Food 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:
The food services of the University of Ottawa have a corporate policy about trans fats and follow the 2005 Dietary Guidelines for Americans and the American Medical Association Recommendations to minimize trans-fat consumption, Compass Group (which includes Chartwells) has taken a proactive position to reduce trans-fat. They have switched to using non-hydrogenated, trans-fat free canola oil and olive oil for cooking and frying. The only traces of trans-fats are found in dairy, meat and poultry where they happen naturally when exposed to air or when the oil is heated.
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
Complete phone number for Patrick Genest : 613-562-5800 extension 1010
Complete phone number for Patrick Genest : 613-562-5800 extension 1010
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