25 Wellness Tips

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

Feature celebrity chefs’ healthy recipes: Many peers have celebrity chefs come to campus and many schools offer recipes from home, so we wanted to look for a different twist on that. We wanted to engage our chefs, so we asked each chef in each operation to adopt a cookbook and throughout the school year they feature recipes from that book. It’s called Cooking by the Book. In the resident dining halls, every other week they do a full menu from the cookbook. In the past couple of years, I’ve asked them to look at chefs who have focused on healthier foods and vegan cooking. It’s fun for our chefs and gets some different types of healthy items into the menu mix.

—Tim Dietzler, director of dining services, Villanova University, Villanova, Pa. 

More From FoodService Director

Ideas and Innovation
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Ideas and Innovation
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We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
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We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources