| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.45 |
| Liaison | Lisa Kilgore |
| Submission Date | Jan. 27, 2012 |
| Executive Letter | Download |
Cornell University
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Therese
O'Connor Mgr, Training & Development Dining-Administration |
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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:
Trans fats are not in any fryer oils used on campus. Anytime Cornell Dining adds a new food into our repertoire, we require it to be trans-fat free. Two years ago, we evaluated foods with trans-fats; we have been able to find transfat -free replacements on all but 10 food items out of more than 20,000 items.
None
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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