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February
2007
Questions and suggestions from the staff to management may be submitted in confidence to the Delphi Coordinator. They should be submitted in written form, preferably via interoffice mail in a sealed envelope marked confidential. They must be signed. Detailed procedures for submitting questions are given in the UCAR Policies and Procedures Manual, section 4-1-2, and on the Delphi Web site. Staff Notes Monthly publishes questions and answers of general interest to staff, and the Delphi Web site has a log of all questions submitted since 1995.
Delphi Question: Cafeterias trans-fat–free?
Delphi Question #569
(received January 2): Recently New York City voted
to ban the use of artificial “trans fats” in
that city’s dining establishments. Many food manufacturers
are also eliminating this type of fat, given its well-documented
health risks.
Does the UCAR cafeteria currently use artificial trans
fats in its fried or baked products? If so, is there a
plan to eliminate these fats, and if so, when is the target
date? I realize the cafeteria cannot cater to every health
concern, but this one seems especially important. I enjoy
the cafeteria’s food, and I’d like to be able
to sample a doughnut or a serving of French fries without
worrying that this unnecessary and dangerous type of fat
might be present.
Response (received January 9): The UCAR/NCAR/UOP
cafeterias have been aware of the movement to ban artificial
trans fats and have already replaced many items that contain
these fats for several years now. All the cafeterias use
liquid canola fryer oil and cook with an olive oil blend
and butter. We sell Orowheat brand breads, which contain
no trans fats. We also sell scones, danishes, croissants,
ciabatta, focaccia, and rustic and French breads from Bluepoint
Bakery that contain no trans fats. For breading, we use panko,
a Japanese-style breadcrumb that contains no trans fats.
We are currently working with our primary vendors (Sysco,
Shamrock, and U.S. Foods) to purchase all trans-fat–free products,
which would include griddle oil, crackers, tortillas, chips,
etc. The doughnuts we sell, however, are made with vegetable
shortening (partially hydrogenated soybean oil).
While we are working to eliminate trans fats completely,
we want our clientele to know that we already have many food
products that are trans-fat–free. Please continue to
read food labels and ask cafeteria personnel if you have
any more concerns.
—Nancy Post van der Burg
Event Services
In this issue...
New
data center to be based in Cheyenne
Climate
Change and Islands: Are Scientists Serving Society?
Snow
closures: A look behind the scenes
Random
Profile: Justin Watt
Images
by NCAR scientists on display
Delphi
Question: Cafeterias trans-fat-free?
Just One Look
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