(Sep. 30/09) All foodservice establishments in British Columbia are now required to limit the amount of trans fats in menu items, as part of provincial regulations that came into effect Sept. 30, 2009.
Because it is technically impossible to eliminate trans fat completely, the regulation restricts the amount of trans fat content of oils and spreadable margarines to two per cent of total fat and restricts trans fat content of all other foods to five per cent of total fat content of the food. These limits are based on the recommendations produced by Health Canada’s Trans Fat Task Force.
As a member of the task force, CRFA supported the group’s overall goal to limit trans fat in the food supply, but believes that the B.C. regulations will do little to improve public health because or their sole focus on the foodservice sector. Instead, the entire food supply chain must be engaged in working toward trans fat reductions – that includes farmers, processors, manufacturers, suppliers and grocery retailers in addition to restaurateurs.
In meetings with federal officials, CRFA continues to argue the best way to ensure that trans fat limits are effective and enforceable is to introduce national regulations that apply in all provinces and municipalities.
For more information about B.C.’s trans fat regulations, visit http://www.restricttransfat.ca/ .
For CRFA’s free guide on how to work with suppliers to reduce or eliminate trans fats, click on the titles below: