| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 81.81 |
| Liaison | Tonie Miyamoto |
| Submission Date | Feb. 25, 2014 |
| Executive Letter | Download |
Colorado State University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Tonie
Miyamoto Director of Communications and Sustainability Housing and Dining Services |
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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:
Colorado State's Residential Dining Services Policy on Purchasing and Using Trans-Fat Free Foods:
A. General Residential Dining Services recognizes that it is in our customers’ best interests to minimize trans-fat consumption. While we cannot entirely eliminate trans-fats from our food (it occurs naturally in small amounts in dairy, meat and poultry) we now use only trans-fat free canola, soybean and olive cooking and frying oils.
B. Product Selection & Purchasing
We are committed to purchasing only trans-fat free (TFF) cooking and frying oil. As we evaluate new and current products, we search for trans-fat free whenever available and affordable. The majority of the baked goods produced in house are TFF.
None
The website URL where information about the program, policy, or practice is available:
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Data source(s) and notes about the submission:
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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.