| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.35 |
| Liaison | Gioia Thompson |
| Submission Date | March 19, 2014 |
| Executive Letter | Download |
University of Vermont
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Melissa
Zelazny General Manager UVM Dining Services |
"---"
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:
The use of trans-fats in the dining services has been omitted, although convenience items may contain trans-fats based on each company's guidelines
None
The website URL where information about the program, policy, or practice is available:
---
Data source(s) and notes about the submission:
---
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.