Overall Rating Silver - expired
Overall Score 53.15
Liaison Phil Valko
Submission Date Aug. 6, 2011
Executive Letter Download

STARS v1.0

Washington University in St. Louis
Tier2-3: Trans-Fats

Status Score Responsible Party
Complete 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

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:

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.


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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