| 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 |
Criteria
Institution uses frying oil that does not include trans-fats and seeks to avoid foods that include trans-fats in its dining operations. This credit includes on-campus dining services operated by the institution or the institution’s primary dining services contractor. (On-site franchises, convenience stores, vending machines, and concessions are excluded from this credit.)
Applicability
This credit applies to all institutions with residential dining halls. Institutions that do not have residential dining halls may choose to pursue or omit this credit.
Scoring
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.