| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 61.37 |
| Liaison | Laura Bain |
| Submission Date | Jan. 31, 2013 |
| Executive Letter | Download |
Furman University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
"---"
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 fryer oil is trans-fat free and Dining Services partners with the Health Sciences Department to provide a variety of "Eat Well" items that are trans-fat free along with meeting other nutritional goals; these items are labeled, and "Eat Well" items available are posted each day.
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.