Bulls Concession Stands Plan to Eliminate Trans Fats in 2007
Centerplate, Inc., the food services provider for the Durham Bulls Athletic Park, has announced plans to eliminate trans fats in 2007. The plan includes preparing foods using only trans fat-free shortening products while continuing to work with its food suppliers to eliminate their use of trans fats in their processing operations.
“We are pleased our partner, Centerplate, is taking this step to make the food at the DBAP healthier,” Durham Bulls General Manager Mike Birling said, “Our organization has been committed to offering healthy food alternatives for years and this furthers that initiative. ”
Centerplate’s initiative to eliminate trans fats is well underway. Currently, many of Centerplate’s menu offerings at B.C. Place Stadium, the Vancouver Convention and Exhibition Centre, the Los Angeles Zoo and in the suites at the University of Phoenix Stadium are prepared using trans fat-free products.
Centerplate is a leading provider of food and related services, including concessions, catering and merchandise services, in hundreds of sports facilities, convention centers and other entertainment facilities in the US and Canada. Clients include 10 National Football League teams, 6 Major League Baseball teams, 23 minor league parks and teams from the National Basketball Association and National Hockey League, as well as major arenas, race tracks, theme parks and more. Centerplate has provided services to some of the highest-profile sports championships and other events, including 24 World Series games, 10 Super Bowls, 8 NCAA Final Four Men’s Basketball Tournaments, 14 World Cup Soccer games and 9 United States Presidential Inaugural Balls.
“We are committed to being at the forefront of the new standards for responsible food and beverage policy,” said Janet Steinmayer, President and CEO of Centerplate, “Several of our venues now feature food preparation methods that utilize trans fat-free alternative products, and we have been aggressively testing and analyzing our alternative choices in many of our 127 venues. In addition, we will continue to work proactively with our distributors and suppliers with the goal of replacing any trans fats with alternatives in their product offerings as well.”
She added, “Our chefs remain committed to using ingredients that surpass the expectations of the millions of guests served by Centerplate each year while upholding the Company’s high standards of excellence in quality and taste.”
Thanks to DBBC’s Matt DeMargel for this capcom story.