| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 58.86 |
| Liaison | Jonathan Rausseo |
| Submission Date | April 10, 2013 |
| Executive Letter | Download |
University of Ottawa
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Patrick
Genest Food Services Manager 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:
The food services of the University of Ottawa have a corporate policy about trans fats and follow the 2005 Dietary Guidelines for Americans and the American Medical Association Recommendations to minimize trans-fat consumption, Compass Group (which includes Chartwells) has taken a proactive position to reduce trans-fat. They have switched to using non-hydrogenated, trans-fat free canola oil and olive oil for cooking and frying. The only traces of trans-fats are found in dairy, meat and poultry where they happen naturally when exposed to air or when the oil is heated.
None
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
Complete phone number for Patrick Genest : 613-562-5800 extension 1010
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.