McDonald's was the source of recent inspiration for Joe Blanchard, whose dinner conversation was the catalyst for a proposed ASUAF resolution to make campus food healthier.

While eating at the fast food restaurant, the former ASUAF president said he and his girlfriend began talking about whether or not food could be made healthier, specifically in regards to trans-fats, via legislation.

Blanchard, 21, knew the reasons why trans fats are considered unhealthy, and also why they are so widely used when he ate his fries and discussed the oils they were fried in-- but it took more research for him to realize that New York City had made just the attempt he was wondering about by banning trans-fats.

After that discovery, Blanchard drafted a resolution and approached ASUAF Sen. Henry Cole to submit it for him. Now the senate is debating the resolution's merits.

"The resolution is an important step," said ASUAF Sen. Brian Lyke, 19. "It's a fight for the stomachs of the students."

Trans-fat, according to the Food and Drug Administration, is made when food manufacturers add hydrogen to vegetable oil. The process increases shelf life and flavor, but also produces the fats, which studies link to bad cholesterol.

The other two primary causes, saturated fats and cholesterol, have been required to be included on food labels since 1993. Trans fats were added in 2006.

Blanchard and Cole's resolution would not only ban trans fats from campus fried foods, but in all forms. The resolution calls for UAF to eliminate trans fats in all foods sold on campus by fall 2008.

Companies currently bidding to take over UAF's dining contract have already begun transitioning to eliminating trans fats.

Aramark, UAA's current provider, Sodexho, which co-manages UAF's dining services with NANA regional corporation, and Chartwells have said they are weaning their dining halls off of oils and other products that include trans fats.

"Six months ago we moved off of trans fats," said Chartwells regional vice-president Dan Twohy. "We don't use them in any of our fryers."

Earlier this month, Sodexho marked its one-year anniversary since converting to zero trans fat oils, defined as less than 0.5 grams of trans fat per serving. The changes came after studies linked trans fats to coronary disease.

"In response, our supply management team continues to source the most robust zero trans fat products that fit both the palates and dietetic requirements of our customers," Richard Macedonia, president and CEO of Sodexho, Inc., said in a statement. "As well, our culinarians have formulated recipes that use healthier oils and fats while still tasting good."

The zero trans fat policy applies to salad dressings, sauces, soups, bakery products, snacks, cereals, breaded chicken, pasta, eggs and frozen potatoes, and oils and shortenings, among others, according to Sodexho.

The NANA-Sodexho hybrid that manages dining services at UAF is also a part of that change.

"We've been off trans fat oils in our fryers for some time now," said dining services general manager Jim Brennan.

Aramark has followed a similar process to its conversion.

Aramark spokesperson Julie Camardo said that as a whole, Aramark's goal is to be off trans fat fryer oils entirely by the end of March. From there, Aramark has yet to determine their path to complete independence from trans fats.

According to UAA's director of dining services Stephen Wadsworth, UAA switched off of trans fat fryer oils over a month ago.

Blanchard essentially wants the university to back these companies in their effort, and asks them to take it a step further.

"The resolution puts my personal philosophy into the elimination of something I felt was bad in the foods," Blanchard said. "If there are dining companies going in the direction of eliminating those foods, this is supporting that. For those companies going in a different direction, this is encouraging them to chose a new route."

ASUAF's University Relations committee began discussing the resolution February 8. Blanchard said the first reading went favorably, and after a week of discussion, passed it along to the Senate as a whole, who will discuss it Sunday.

"If we can't make [the food] taste good, we can make it healthy," Blanchard said. "At least we won't die 20 years down the line."