(June 28, 2006) The Canadian Restaurant and Foodservices Association (CRFA) recognizes the need to reduce the levels of trans fatty acids in the Canadian diet and has published a new guide to help its members meet the trans fat limits proposed by the federal Trans Fat Task Force.
CRFA released the guidelines for its members today in a document entitled How to Reduce or Eliminate Trans Fat in Menu Items. The guide contains background information on trans fat and step-by-step instructions for operators to work with their food suppliers to reduce or eliminate trans fat.
“In partnership with their food suppliers, restaurant operators have made great strides in reducing trans fat in menu items over the last few years,” says CRFA’s Senior Vice President of Government Affairs Joyce Reynolds. “There is a high degree of commitment in the industry to reduce or eliminate trans fat, but there are significant challenges when it comes to sourcing a sustainable supply of alternatives that are truly healthier and continue to meet customer expectations of taste and quality. This requires fundamental change in the food supply chain. It’s not a simple process.”
Canadian restaurant companies are working to eliminate trans fat, with some having achieved the objective and others working toward it. In addition, more and more restaurant chains are providing detailed nutrition information to their customers via in-store brochures and posters and website calculators. Twenty-five restaurant chains participate in CRFA’s Nutrition Information Program to provide consumers with detailed ingredient information in a consistent format.
While the Task Force focused on the health impacts of lowering trans fat levels, more work is required to examine the business, agriculture and trade impact of the Task Force recommendations. “Fully implementing the task force recommendations will require an investment by both industry and government. We are committed to this process,” says Reynolds.