| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 68.52 |
| Liaison | Geory Kurtzhals |
| Submission Date | Oct. 15, 2014 |
| Executive Letter | Download |
University of Notre Dame
OP-T2-5: 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 seven years ago we switched to trans-fat free frying oil in all of our units. We also produce trans-fat free baked goods at our Food Services Support Facility. We avoid purchasing other products that contain trans-fats when possible. We use a Supply Chain Management Committee made up of our Dietician, Executive Chef, General Manager of our Food Service Support Facility, and our Food Safety Specialist/Asst. Buyer, to review all products purchased for use in our units. Our Council of Chefs also reviews, tastes, and records the information for future reference.
None
The website URL where information about the program, policy, or practice is available:
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Data source(s) and notes about the submission:
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