| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.10 |
| Liaison | Sarah Stoeckl |
| Submission Date | Feb. 25, 2011 |
| Executive Letter | Download |
University of Oregon
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Tom
Driscoll Director of Food Services UO Food 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:
In UO Housing Food Services, trans fats are not used to fry food. Only non-hydrogenated rice oil is used to reduce the level of trans fats for a healthier diet. Rice oil is trans-fat free.
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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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.