By George Anderson
The co-founder of Jason's Deli, Rusty Coco, said, "Your body can't metabolize this stuff. So why should I serve it to my customers?"
Ruby Tuesday's senior vice president, Rick Johnson, said, "We didn't do it to drive business. We did it because it's the right thing to do."
Mr. Coco and Johnson are in agreement. They don't want trans fats in the food they serve customers. That's why they've removed it from every item they sell.
According to a report by USA Today, Jason's and Ruby Tuesday's are two of the restaurant chains, along with Quiznos, Au Bon Pain, Legal Sea Foods and Fazoli's, that have either completely or partially eliminated trans fats from their menus.
Food manufacturers will be required to list products that contain trans fats on their labels in nine months.
Nutritionist and author Cynthia Lair welcomes the moves by restaurants to get out front on the issue, "It's certainly in the top five things restaurants can do to improve their food," she said.
Ms. Lair said a restaurant or manufacturer marketing it has eliminated trans fats from its foods can gain an edge in the competition for consumers' dollars.
Moderator's Comment: What would you say has been the progress made by food manufacturers in eliminating trans fats from their products? Are companies out front in eliminating trans fats gaining a competitive advantage over those who have not? - George Anderson - Moderator