| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 46.96 |
| Liaison | Jacob Saffert |
| Submission Date | Aug. 1, 2011 |
| Executive Letter | Download |
Saint John's University
Tier2-3: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Lief
Davisson Sustainability Intern SJU Office of Sustainability |
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:
The oil used for frying is a canola/soybean blend, and the oil used for cooking is a canola/olive oil blend, both of which are trans-fat free. Though some of the foods purchased do contain trans-fats, our dining services seeks to minimize them.
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.