Loews Meets First Milestone in Banning Trans-fats
First hotel brand to take unprecedented step leads industry charge toward healthier kitchens, culina
FEBRUARY 2, 2007. Loews Hotels, the first major hospitality brand to announce the ban of artificial trans fats in December of 2006, marks its first milestone today, having eliminated the use of trans-fats in all frying oils and French fries. A complete ban of all artificial trans-fats will be completed by June of this year at all of the company's 18 hotels and resorts in the U.S. and Canada.
The ban applies to restaurants, room service, banquet functions and even snack foods found in the in-room mini-bar.
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. 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 Kettle Cooked Chips, Baked Lay's and Power Bars.
Headquartered in New York City, Loews Hotels owns and/or operates 18 hotels and resorts in the U.S. and Canada.
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