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  • AASHE-STARS

The Sustainability Tracking, Assessment & Rating System™ (STARS) is a transparent, self-reporting framework for colleges and universities to measure their sustainability performance.

Overall Rating Expired
Overall Score Expired
Liaison Tonie Miyamoto
Submission Date Sept. 12, 2011
Executive Letter Download

STARS v1.0

Colorado State University
Tier2-3: Trans-Fats

Status Score Responsible Party
Complete Expired Tonie Miyamoto
Director of Communications and Sustainability
Housing and Dining Services
"---" indicates that no data was submitted for this field

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

A brief description of the trans-fats avoidance program, policy, or practice:

Colorado State's Residential Dining Services Policy on Purchasing and Using Trans-Fat Free Foods:

A. General
Residential Dining Services recognizes that it is in our customers’ best interests to minimize trans-fat consumption. While we cannot entirely eliminate trans-fats from our food (it occurs naturally in small amounts in dairy, meat and poultry) we now use only trans-fat free canola, soybean and olive cooking and frying oils.

B. Product Selection & Purchasing
We are committed to purchasing only trans-fat free (TFF) cooking and frying oil. As we evaluate new and current products, we search for trans-fat free whenever available and affordable. The majority of the baked goods produced in house are TFF.


The website URL where information about the program, policy, or practice is available:
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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 and complete the Data Inquiry Form.