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February 2007

Delphi

Marc Genty

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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