| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.16 |
| Liaison | Tony Gillund |
| Submission Date | March 27, 2013 |
| Executive Letter | Download |
Purdue University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Michael
Gulich Director of University Sustainability University Sustainability |
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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-fat free oil is used for frying all products in all dining operations. This change in oils was implemented in 2005 and was accompanied by outreach to educate students on the switch. University Residences uses approximately 95,000 pounds of cooking oil a year. At the time of implementation the new oil cost 7 cents per-pound more, a difference of less than $7,000 per year.
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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