| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 61.91 |
| Liaison | Emily Vollmer |
| Submission Date | Aug. 2, 2011 |
| Executive Letter | Download |
Virginia Tech
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Elena
Dulys-Nusbaum Sustainability Coordinator Dining Services |
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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:
In 2007, Virginia Tech Dining Services cut nearly all trans-fats from campus in efforts to improve student health. This move was even before major chains like KFC, Burger King, and Taco Bell which made headlines when they made the switch. Frying oils and griddle oils no longer contain trans-fats, with the exception of one franchised venue that provides its own oil. The goal of campus is to be completely trans-fat free, but there are still a very select few items that suitable alternatives have not been found (ex: a vegan margarine). To the largest extent possible, while respecting contractual and choice limitations, Dining Services at Virginia Tech has nearly eliminated trans-fats.
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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