Does no trans fat mean no business?
Tue, Mar 10, 2009
Come October 2009, British Columbia restaurants will be trans-fat-free thanks to provincial legislation. As a consumer, I avoid trans fats and would be happy to know they can’t creep onto my plate when I dine out.
But as a restaurateur, how do you feel? Were you ahead of the curve on this ban or do you resent government intervention? Will this affect your bottom line or is it just the cost of doing business?
Don’ live in BC? Is the west heading up a health initiative you’d like the rest of the country to follow? Or is this micromanaging you would rather live without?
Don’t be shy. Our comments section has no bureaucratic red tape.
Photo © Mr. Miyagi. Published under a Creative Commons License.
Tags: government regulations, trans fats
I’ve been trying to get a price differential from various food service companies for trans free shortening and fryer oil. No one is saying a word. My two cents on the industry – there won’t be the enormous price spike as seen when the American fast food companies switched, but a short term spike is not out of the question. The trans free product lines are larger now with a huge range of functionality, making the switch won’t be as disastrous for quality as in the past.