25 Wellness Tips

We spoke to operators to get 25 tips from their successful health and wellness programs.

Focus on all areas of wellness: We have a program for the entire housing and foodservice department called Well-being: The Five Essential Elements. It’s based on Gallup research. The program focuses on well-being in five different areas: success in your career, socially, financially, physically and in the community. The concept is based on if you are successful in all those areas then you will achieve true well-being. The nutrition part of the program falls into the physical aspect. We just started the program so I was asked this summer to start providing nutrition information for our staff. Not knowing exactly what to focus on, I started with general nutrition information such as how to read a nutrition label, organics, natural foods, GMOs and a little bit on food safety. I wanted to see where the interest was. It was a small group of people, but it was very successful, so much so that they’ve asked me to do more classes throughout the year.

—Lauren Heising, R.D., coordinator for sustainable dining, University of Colorado, Boulder 

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Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
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We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

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From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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