25 Wellness Tips

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

Encourage produce consumption: This past year we launched the Take Action for Health campaign for our staff, which is a program from the Network for a Healthier California. I really liked it because the program was ready to go. You just need to customize it to your operation. We decided to focus on increasing fruit and vegetable consumption. The program lasted 12 weeks and participants tracked their produce consumption during those times as members of teams. Each week, each team member worked toward his/her goal and if he/she met the goal four or more times during the week, then he/she was eligible for either a weekly incentive or a larger incentive at the end. The weekly incentives included things like a carrot pen, tomato seedlings, a free Naked Juice or a free lip balm. Or they could bank the weekly $3 value for the end of the incentive period where they got a grocery gift card. At the end of the campaign, we had 12 teams (85 employees) finish. The results indicated that in every case the total intake of fruits and vegetables was greater in the final six weeks than in the first six weeks. 

—Linda Adams, R.D., director of sustainability and nutrition for Sodexo, University of California, Davis 

More From FoodService Director

Industry News & Opinion

Students at Peak Island Elementary School in Portland, Ore., are creating a healthy lunch for their peers in the Portland Public School District, The Forecaster reports.

The students were asked to create the lunch after they participated in a program called Clean Plate, which had them examine how healthy eating affects the human body. The district’s foodservice director has worked to help the students understand what is required of school lunches that meet national nutrition standards and make sense for large-volume preparation.

All 6,800 students in the district will be...

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

FSD Resources