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Marriott Expands Trans-Fats Elimination

February 1, 2007 By: David Eisen Travel Agent

Beginning February 15, Marriott will ban the use of trans fat in its fried foods in more than 2,300 of its hotels. The move is the culmination of an eight-year effort to remove trans fats from the majority of food it serves at its F&B properties. The Bethesda, MD-based hotelier already has eliminated trans fats from breads, salad dressings, cookies and pancake and waffle mixes. "We have conducted extensive testing to find the right oils and other foods that have exceptional taste, as well as no trans fats," said Brad Nelson, Marriott's vice president of culinary and corporate chef. The move is another in a line of health conscious decisions Marriott has made over the years. Just last year, all Marriott properties in North America became smoke-free.

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