25 Wellness Tips

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

Color code for easy guidance: The biggest impact for us has been expanding our color-coding system. We color code everything green, yellow or red based on its nutritional content. We also color code gluten-free items with blue. It gives everyone an easy reference point. We do it everywhere now, not just the utensils on the serving line. There are colored dots on the packaging for grab-and-go items and the menu items on our digital display board are written in green, yellow, red or blue. There are also handouts all over the café that show what all the colors mean from a nutritional standpoint.

—Damian Monticello, corporate hospitality services manager, Florida Blue, Jacksonville, Fla.  

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gluten free diet

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In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

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