| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.13 |
| Liaison | Jay Price |
| Submission Date | Oct. 12, 2011 |
| Executive Letter | Download |
University of Tennessee at Knoxville
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Preston
Jacobsen Sustainability Manager Facilities 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:
Since 2007, UT Volunteer Dining has used trans fat-free frying
oil in all of its dining locations on campus. Additionally, they seek to use fresh and healthy ingredients that do not have hydrogenated oils, a primary source of trans fats.
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
For additional information see: http://www.volunteertv.com/news/headlines/6173096.html
For additional information see: http://www.volunteertv.com/news/headlines/6173096.html
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.