The move to healthier foods is gaining momentum.

As of February 15, fried foods in Marriott International hotels are no longer made using partially hydrogenated oils. This change is the last step in an eight-year effort to remove trans fats from food served at more than 2,300 Marriott International hotels throughout the U.S. and Canada, including Marriott, JW Marriott, Renaissance, Courtyard, Residence Inn, SpringHill Suites, Fairfield Inn, and TownePlace Suites. Trans fats have already been eliminated from artisanal breads, salad dressings, pancake and waffle mixes, muffins, croissants and cookies at all hotels in the U.S. and Canada.

Marriott’s step follows Loews Hotels’ December announcement that its 18 hotels and resorts in the U.S. and Canada would implement a full ban on all artificial trans fats by June 1, 2007. The ban applies to restaurants, room service, banquets, and even snack foods found in the in-room minibar.

The Loews ban is being phased in over a six-month period. By February 1, 2007, Loews Hotels had eliminated the use of trans fats in all frying oils. On April 1, 2007, salad dressings, pastry items, and frozen foods will be trans-fat free. By June 1, the full ban takes effect.

Even theme parks are jumping on the trans-fat-free wagon. Universal Orlando’s Islands of Adventure and Universal Studios theme parks will begin cooking and frying with 100 percent trans-fat-free oil throughout most of their facilities. Universal is targeting the end of 2007 to be entirely trans-fat free. The three Loews Hotels—Portofino Bay Hotel, the Hard Rock Hotel, and the Royal Pacific Resort—at Universal Orlando Resort are already making the shift as part of the chain’s initiative.