25 Wellness Tips

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

Athlete feeding: Our school is probably about 60% athletes, so we launched the Fuel the Athletes program in conjunction with the football team. It is based off MyPlate. Basically we are trying to educate the athletes to follow the MyPlate recommendations of filling half their plate with vegetables and fruits, a quarter with whole grains and a quarter with lean protein. The program also talks about fueling before, during and after exercise. We came up with cool flyers that we distributed to the athletes and we have diagrams at each station that reinforce smart plate building. A lot of times in the past athletes would come in and they’d be so ravenous that they’d just pile their plates up with huge mounds of food. Now they know how to build plates that will fill them up in a healthy way.

—Josh Martin, executive chef for Sodexo, Menlo School, Atherton, Calif.

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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...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources