All properties under Banyan Tree will eliminate artificial trans fat from their larders from August 1, 2007 -

This will include food prepared in all their food and beverage outlets as well as in-villa inventory.

Properties under its sister brands, Angsana and Colours of Angsana, will also be trans fat-free.Spearheading this group-wide initiative is the hotel operator's flagship property, Banyan Tree Phuket. The award winning resort and spa in Asia is not only the first Banyan Tree property to eliminate artificial trans fat from its food preparation, it is also the first resort in Phuket to make such a commitment.

Trans Fat Effects
Trans fat is formed when liquid oils are changed into more stable semi-solid forms through a process called hydrogenation. It is mostly used in the form of hard margarine and shortening, which are mainly used to produce deep-fried foods, baked goods, and processed snacks. The use of trans fat became popular during the 1960s because it helped keep food longer and until recently, was believed to be a healthy option.

Recent research has shown however that trans fat consumption promotes coronary heart illnesses, adversely affects cholesterol ratio and encourages insulin resistance which raises the risks of developing Diabetes Type 2.

Socially Responsible Operator
In view of the available literature on trans fat, including partially hydrogenated oils, Banyan Tree's group-wide move to go trans fat-free therefore, is simply, "the right thing to do", says its Group Manager of Food and Beverage, Sriram Kailasam. Mr Kailasam explains, "Our focus in Banyan Tree Hotels and Resorts has always been to produce fantastic cuisine and unique dining experiences and it is hard to ignore the facts on trans fat if we are to stay true to our goals. It is not ‘a nice thing to do', but a ‘must do'. We believe it is an obligation and duty on our part to serve the interests of our guests."

With the group-wide ban on artificial trans fat, Banyan Tree will make a conscious effort to ban items containing it from both its in-villa offerings as well as food and beverage outlets. In food preparations, the kitchens will diligently eliminate the need for hydrogenated oils and shortening, in addition to other known sources of artificial trans fat. The mini bars within villas and rooms will be stocked with only trans fat-free items.

Trans Fat-Free
Leading up to the targeted trans fat-free date of August 1, Banyan Tree is so far 95 percent compliant – the World Health Organisation recommends that trans fat should contribute less than one percent of daily energy intake.

Banyan Tree, whose core corporate value since its inception in the 1990s is a commitment to social responsibility, has long held guests' welfare as its highest priority. Restaurants such as Tamarind at Banyan Tree Phuket; Ilaafathi at Banyan Tree Maldives Vabbinfaru; Vertigo, Bai Yun, Pier59, Tai Hei and Saffron at Banyan Tree Bangkok currently offer guests tasty selections of health-conscious spa cuisine, which balances the body's holistic dietary needs.

While the initiative has required some amount of coordination and education through the Group's entire portfolio of hotels and resorts, the change has involved very low cost and has been relatively easy to implement, with no discernible impact on guests' palate or pocket. Guests will thus be able to continue enjoying the signature Banyan Tree Hotels & Resorts experience with little difference except perhaps a positive one on their health.