| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 46.60 |
| Liaison | Caitlin McLennan |
| Submission Date | Oct. 22, 2013 |
| Executive Letter | Download |
Utah State University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Corey
Cozzens Sous Chef Dining 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:
Utah State University acknowledges the health safety of its customers and has taken steps to reduce the amount of products with trans fat and partially-hydrogenated oils. Utah State University strives to use only oils that are trans fat free and do not contain partially-hydrogenated oils. USU uses trans-fat free food products even beyond that of cooking oils.
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.