| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 47.19 |
| Liaison | V.S. (Raghu) Raghavan |
| Submission Date | Sept. 6, 2012 |
| Executive Letter | Download |
Mount Holyoke College
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Nancy
Apple Director Environmental Health & Safety |
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?:
A brief description of the trans-fats avoidance program, policy, or practice:
Mount Holyoke uses frying oil that does not include trans-fats and seeks to avoid foods that include trans-fats in its dining operations. Some trans-fat free items used by Dining Services are Smart Balance margarine, all purpose shortening, donut fryer shortening and hi ratio shortening in the bakery, deep fryer oil for locations other than the bakery and an olive oil blend.
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
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.