| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 57.85 |
| Liaison | Geory Kurtzhals |
| Submission Date | Aug. 17, 2011 |
| Executive Letter | Download |
University of Notre Dame
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Geory
Kurtzhals Sr. Director Office of 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:
Approximately four years ago we switched to trans-fat free frying oil in all of our units. We also produce trans-fat free baked goods and use margarine that is trans-fat free. We avoid purchasing other products that contain trans-fats when possible. We use a Supply Chain Management Committee made up of our Purchasing Manager, Executive Chef and Manager of our Food Service Support Facility to review all products purchased for use in our units.
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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