What the ban looks like for Winnipeg and Red River College
by Anya Nazeravich
Winnipeggers may soon taste the difference in some of their favourite foods due to the federal government banning artificial trans fats on Sept. 17. This includes imported products, and anything served in restaurants and food service establishments.
Professional Baking and Patisserie student at the Paterson GlobalFoods Institute Kerri Nerbas said they are already discussing the ban in class.
“It’s definitely going to affect us because we’re baking students,” said Nerbas.
Nerbas said they will now need to find alternatives to cook with, such as coconut oil.
Destinee Dubois-Harrison, a former McDonald’s manager, agrees the ban is a good idea, but is also concerned about how the restaurant is going to change the way they cook.
“This is literally going to change the way they operate,” said Dubois-Harrison. “The majority of food at McDonald’s is frozen and preserved to be able to deep fry.”
Dubois-Harrison thinks customer satisfaction may decrease based on the potential change of menu items flavour consumers have loved for years.
“It’s going to affect the flavour they’re used to because they will need to find alternative methods to preserve their food,” said Dubois-Harrison.
The King’s Head Pub, a Red River College Exchange District campus student favourite, said they will not be altering the menu. Manager Luke Kasprzak is confident their kitchen doesn’t even use artificial trans fats.
“We don’t use things that require long shelf life,” said Kasprzak.
Kasprzak said since everything is made in-house, the ban should not be an issue. He added that if there is anything they bring in including the newly banned fats, they will no longer bring it in.
The Red River College Exchange District campus Mercantile declined to comment when asked what the ban would mean for the store’s hot dog, known to students as the “Merc Dog.”
Retailers have a two-year grace period to remove all products containing the fats from their shelves and menus.