First hotel brand to strip
away trans-fat in unprecedented
step toward healthier kitchens,
NEW YORK, Dec. 8, 2006 - On the heels of New York City's recent ban
on all artificial trans-fats in restaurants, Loews Hotels announced today
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.
Headquartered in New York City, Loews Hotels owns and/or operates 18
hotels and resorts in the U.S. and Canada. Located in major city centers
and resort destinations from coast to coast, the Loews portfolio features
one-of- a-kind properties that go beyond Four Diamond standards to delight
guests with a supremely comfortable, uniquely local and vibrant travel
experience. Loews boasts some of the industry's most innovative and successful
travel programs, including Loews Loves Kids for families and Loews Loves
Pets for discerning animals on the road.