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

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

Sponsored Content
college student meals

From WinCup.

Campus dining halls have come a long way in the past several years. Nowadays, students, staff and visitors alike have seemingly endless options to choose from—even more so at some colleges and universities, where food-hall concept dining is gaining momentum. This movement mirrors the food halls that are now established in major cities, offering consumers the variety they crave with several, or even dozens of, restaurants in one convenient space.

On college campuses, food-hall concept dining has staying power thanks to its ability to maximize both selection and...

Sponsored Content
Mushroom Council blended burgers

From The James Beard Foundation.

At the same time the James Beard Foundation announced the first annual Blended Burger Project™ Campus Edition, they concluded the third annual Blended Burger Project™ with a bang!

The Blended Burger Project™ contest concluded with 414 restaurants* in 45 states participating, and more than 400,000 consumer votes. Over the last nine weeks, the competition created a buzz on social media with more than 4,700 unique posts on Instagram and Twitter using the #BlendedBurgerProject hashtag.

“The Blended Burger Project™ is a phenomenal...

FSD Resources