| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.15 |
| Liaison | Michelle Patterson |
| Submission Date | Aug. 6, 2011 |
| Executive Letter | Download |
Washington University in St. Louis
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Jill
Duncan Director of Marketing and Communications Dining Services, Bon Appétit Management Company |
"---"
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 Appetit at Washington University uses only non-hydrogenated canola oil in fryers to minimize the presence of trans-fatty acids in the food. When research came out in the late 1980's linking heart disease to fats, Bon Appetit converted all of their 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 of our operations. The result is healthier food for guests.
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.