| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 38.61 |
| Liaison | Douglas Alexander |
| Submission Date | Feb. 19, 2012 |
| Executive Letter | Download |
Old Dominion University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Krista
Harrell-Blair ODU Sustainability Intern for STARS 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:
In support of ongoing efforts to reduce or eliminate trans fat, ARAMARK at ODU converted to zero trans fat margarines, margarine/butter blends, cooking sprays and oils in 2007. ARAMARK understands that trans fat, most notably trans fat from 'partially hydrogenated oil' has been identified as a cause of concern by health advocates, the public, the media, and our market research. ARAMARK is taking this additional action on trans fat in support of the commitment to provide a wide range of healthy choices for ODU customers.
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.