| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.22 |
| Liaison | Sarah Rykal |
| Submission Date | July 25, 2013 |
| Executive Letter | Download |
University of Wisconsin-Stout
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Leann
Fay STARS Graduate Assistant Sustainability Office |
"---"
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:
All dining food has been trans- fat free for several years now (not including prepackaged c-store items, that are bought for re-sale). Nutritional information on products indicate that food is trans-fat free.
None
The website URL where information about the program, policy, or practice is available:
---
Data source(s) and notes about the submission:
Information from the Assistant Director of University Dining Service
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.