Loews Hotels Bans Artificial Trans-Fats at Its 18 Hotels and Resorts
Loews Hotels, which laid out the framework of the ban over a rigorous six month period, is the first hotel brand in the U.S. to eliminate the use of artificial trans-fats.
11/12/06 On the heels of New York City's recent ban on all artificial trans-fats in restaurants, Loews Hotels announced that the company's 18 hotels and resorts in the U.S. and Canada will implement a full ban on all artificial trans-fats by June 1, 2007. The ban applies to restaurants, room service, banquet functions and even snack foods found in the in-room mini-bar. Loews Hotels, which laid out the framework of the ban over a rigorous six month period, is the first hotel brand in the U.S. to eliminate the use of artificial trans-fats.
Research on the direct link between heart disease and the consumption of artificial trans-fats has been well documented, creating a growing national health issue. "We are mindful of our guests' health and 100% committed to giving them the highest quality foods available," said Jonathan M. Tisch, Chairman and CEO of Loews Hotels. "We believe Loews Hotels' artificial trans- fat ban will set a new standard for responsible food & beverage policy in the hospitality industry."
To spearhead the sweeping culinary reforms, the company turned to Master Chef of France Marc Ehrler, Executive Chef for Loews Hotels. A native of Antibes, Ehrler is an accomplished chef who has long favored the finest natural ingredients. "For years, trans-fats have been hidden in the foods we eat," said Ehrler. "Listed as 'partially hydrogenated oil', these hidden fats raise low-density lipoprotein and lower protective high-density lipoprotein. Now, as our collective society begins to recognize and respond to this danger, we're in a position to create a higher standard and demand more from ourselves, our suppliers and manufacturers."
The ban will be phased in over a six-month period. By Feb. 1, 2007, Loews Hotels will eliminate the use of trans-fats in all frying oils and French fries. On April 1, 2007, salad dressings, pastry items such as pie dough, fudge and buttercream frosting, and other frozen foods will be trans-fat free. By June 1, the full ban takes effect, eliminating trans-fats from waffles, pancakes and prepared mixes. The phased-in time frame will allow hotel chefs to experiment with suitable substitute ingredients.
In homemade cookies, for example, shortening will be replaced with real butter. In the mini-bar, Loews Hotels will replace trans-fat-filled snacks with trans-fat free products such as Sunchips, Miss Vickie's Ketttle Cooked Chips, Baked Lay's and Power Bars.
