| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 45.39 |
| Liaison | Olivia Herron |
| Submission Date | March 6, 2013 |
| Executive Letter | Download |
Miami University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Nancy
Heidtman Senior Director of Dining and Culinary Support Services Housing, Dining, Recreation & Business Services |
"---"
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 frying oil used on campus is trans-fat free (TFF). In addition, all oil sprays [Pam], as well as all buttery cooking margarine [Move Over Butter] and all Salad oil is TFF. The majority of baking mixes and other ingredients used in our centralized production have been switched to TFF.
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.