health and wellness

Sonny Perdue will oversee the programs that impact student feeding.
After fielding more student requests for increased vegetarian options, the university is replacing an on-campus bistro with a grill serving made-to-order plant-based dishes.
The elementary schoolers are working with foodservice staff to craft a nutritious meal for all 6,800 students in their district.
Chefs developed vegetarian, vegan and allergen-free dishes now being considered as campus offerings.
health food medicine stethoscope
Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.
quinoa bowl
In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. diners are looking for food with a function.
ranch dressing chicken fingers
Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.
If enough of the lunches are sold during a trial run, organic meals will become a permanent weekly fixture.
The middle-schoolers also created their own dressing with help from their foodservice director.
man running illustration
As part of our wellness program, we offer incentives based on some type of health metric. Once a year, we cover the cost for team members to participate in a 5k race.

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