| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.95 |
| Liaison | Rob Andrejewski |
| Submission Date | Feb. 18, 2013 |
| Executive Letter | Download |
University of Richmond
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Cathy
Moran Director of Purchasing for Dining Services University Dining Services |
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indicates that no data was submitted for this field
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
A brief description of the trans-fats avoidance program, policy, or practice:
Dining Services strictly uses canola oil, which is trans-fat free. In addition, the Dining Center offers trans-fat free salad dressings.
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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