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AVI loses trans fat in kitchens |
| By
Hilary Porter |
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Mar 13, 2007 |
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Due to health risks and a desire to step up quality, AVI Foodsystems Inc. has completely eliminated the use of oils that contain trans fat.
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| AVI Executive Chef Todd Maxson poured a butter alternative that contains no trans fat on carrots in the Ottawa House Dining Hall. |
“We now use canola oil to fry foods because it is an overall healthier product,” said Rosalyn Emerson, marketing manager for AVI Foodsystems Inc. “We are dedicated to the wellness and development of the students, faculty and staff, and this was AVI’s way of taking the quality to the next level.”
The corporate decision to discontinue the use of oils containing trans fat was put into operation in January at the beginning of spring semester.
“It’s always exciting to implement new ways we can improve our students’ health, and eliminating trans fat will provide a healthier environment for students,” said Dr. Kaye Patten Wallace, vice president of student affairs. “In my opinion, we are moving in the right direction of what needs to be done to improve health nationally.”
“Our motto is ‘AVI Fresh,’ and eliminating trans fat is just another way we can live up to this statement,” Emerson said. “The slight increase in cost to use canola oil is nothing compared to the health benefits that it brings.”
Eating trans fat has been shown to increase the risk of coronary heart disease. Health officials recommended that people consume as few trans fats as possible; Emerson said AVI eliminated the use of oils that contain trans fat to improve the overall health benefits of the food.
For more information, contact Emerson at 419.530.8467.
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