NEW YORK —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
With most of the major chains already charting a course to eliminate partially hydrogenated vegetable oils from their kitchen pantries, policymakers at the state level appear to be less inclined to enact unnecessary regulations that govern the use of the artery-clogging fats. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
“From our perspective, the momentum [to legislate bans] has fizzled,” said Kelly Benedetti, vice president of State and Industry Relations for the National Restaurant Association. “The industry has been fairly proactive. Most of the larger companies have come out with zero-trans-fat plans. So that has made it easier when state restaurant association representatives talk to their legislators.” —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
Foodservice operators such as McDonald’s, Yum! Brands, T.G.I. Friday’s, Popeyes Chicken & Biscuits, The Cheesecake Factory, Wendy’s, and Legal Sea Foods already have announced they would be making the switch to trans-fat-free substitutes. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
While seven cities and counties as well as Puerto Rico have enacted trans-fat bans, statehouses across the nation have been slow to prohibit restaurants from cooking with oils that contain artificial trans fats. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
In 2007, 16 states introduced measures to ban trans fats or require disclosure of their usage, according to the NRA. However, sweeping statewide bans have so far proved elusive to trans fat opponents. Lawmakers in California and Connecticut attempted to pass trans-fat bans earlier this year, but the measures were turned back in both cases. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
The California bill is expected to be reintroduced in January, but Benedetti said it is unlikely the measure would pass without amendments or compromises. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
Commenting on the lack of any significant action at the state level, Scott Vinson, vice president of the National Council of Chain Restaurants, observed that policy makers generally realize that “operators are moving away from [trans fats] voluntarily and that there simply may not be a good reason for them to regulate it.” —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
“This is an industry that responds to its customers’ needs and desires,” he said. “And law-makers have to be careful about being too quick on the trigger to regulate in areas where the industries already are proceeding voluntarily.” —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
States that are considering or have considered trans-fat bans include Hawaii, Illinois, Michigan, New York, Rhode Island, South Carolina, Vermont, Florida, Maryland, New Hampshire, New Mexico and Tennessee. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
Despite the easing of concerns for 2008, however, the trans fat issue has not dropped off the industry’s legislative radar altogether. Last month, for example, Massachusetts moved a step closer to becoming the first state to outlaw their use when a key legislative committee approved a statewide ban. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
Massachusetts’ influential Joint Committee on Public Health gave its blessing to HB 2147, a measure that would restrict the use of partially hydrogenated vegetable oils in the preparation of meals in restaurants. The bill, which now advances for further committee review, would take effect six months after its passage. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
Earlier this year, the 5,500-member Massachusetts Restaurant Association told state lawmakers that it would not oppose a ban if the state’s Department of Public Health found that trans fats posed a serious health risk. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
At the time, MRA president and chief executive Peter Christie told state officials, “If it’s decided that we need to take these things out of our foods in restaurants for public health interests, we’ll be willing to work with you.” —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
If Massachusetts were to pass the measure, it would become the most far-reaching ban to date. So far trans-fat restrictions have been passed in municipalities including New York City; Philadelphia; Montgomery County, Md.; Albany, N.Y.; Brookline, Mass.; King County, Wash.; and Nassau County, N.Y. Puerto Rico also outlawed trans fats. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
New York City’s ban took effect July 1. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
Furthermore, proponents of such legislation continue to press their statehouse colleagues to act. New York State Assemblyman Felix Ortiz, D-Brooklyn, was an early opponent of trans fat in food and introduced a proposal to ban it in restaurants in the New York Assembly in 2004. His current bill, AB 1192, seeks to ban all partially hydrogenated vegetable oil in restaurants and levy fines of up to $500 on operators. The bill also would mandate menu labeling at chains across the state. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
Ortiz acknowledged that state lawmakers have had little luck so far, and blamed the restaurant industry and its effective lobbying efforts. However, he maintained that victories in New York, Philadelphia and other localities should help to stoke the anti-trans-fat movement. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
“I think we’re in very good shape,” Ortiz said. “More people are looking at the bill more seriously now. I think the governor will support us. We’ll continue to push the issue.” —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
Rick Sampson, president and chief executive of the New York State Restaurant Association, acknowledged that the passage of local bans might have some impact, but he said that most lawmakers are more inclined to listen to the restaurant industry concerning the issue. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
“In the states where the associations are active and have good relations with their lawmakers, we find legislators reaching out to us,” he said. “Most of these representatives are sensitive to small businesses and chiefly to the restaurant business. So when something like this is introduced, their first call is to us.” —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
Benedetti agreed, saying that lawmakers also understand there is a supply issue with trans-fat-free oils, and a too-rapid rush to eliminate it could create more demand than there is supply. —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
Nevertheless, she continued, while some states and localities will continue to consider trans-fat ban measures, “as the industry continues to demonstrate its proactive movement away from trans fats, the bills will become less relevant and fizzle out.” —The crusade to ban artificial trans fats from restaurant menus, considered to be one of the foodservice industry’s legislative hot-button issues in 2007, is expected to cool down considerably in 2008.
