| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 61.29 |
| Liaison | Lindsey MacDonald |
| Submission Date | Feb. 6, 2013 |
| Executive Letter | Download |
Western Washington University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Lindsey
Juen Sustainable Dining Coordinator Campus Dining |
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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:
All of Western Washington University’s Dining Hall cooking oils are trans-fat free. The goal of UDS is to provide all products with zero trans-fats content but products containing these fats occasionally end up in university stock. When they occur, UDS works to eliminate them from the supply chain.
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.