| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 61.45 |
| Liaison | Austin Sutherland |
| Submission Date | May 1, 2014 |
| Executive Letter | Download |
University of Pennsylvania
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
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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:
Bon Appétit uses non-hydrogenated canola oil in its fryers to minimize the presence of trans-fatty acids in its food.
When research came out in the late 1980s linking heart disease to fats, Bon Appétit converted all of its frying oil to canola oil. In addition, heart-healthy olive and canola oils are used for everyday salad dressings, specialty oils for other purposes (e.g. sesame oil for Chinese cooking).
In 2004 a non-hydrogenated canola oil came on the market and Bon Appétit was the first food service company to use it throughout all operations. The result is healthier food for our guests.
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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