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Sweet Substitutes

By Marygrace Taylor on Jun. 26, 2013

The average American eats more than twice the recommended limit of six to nine teaspoons per day of added sugar. Here’s how non-commercial operators are helping their diners cut down on sugar intake by creating low- and no-sugar dishes that retain t

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The Big Idea 2013: To The Max

 Jun. 26, 2013

We’re trying to come up with some great healthy concepts that educate with food and also draw customers to naturally make better, healthier choices. In the past everything was so focused on the number of calories and fat that you ended up compromisi

Operations

The Big Idea 2013: Stem to Root

Jun. 25, 2013

We launched a program in our C&U and corporate accounts called Stem to Root. Stem to Root dishes make use of all the edible, healthy parts of local, seasonal produce such as stalks, peels, rinds and roots.

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The Big Idea 2013: Vegan/Vegetarian Campus Dining

Jun. 25, 2013

The vegan/vegetarian community grew and the interest for a vegetarian and vegan concept became great. It got to the point where now there is a strong interest both from the students and campus administrators who made an investment so that we could open Ro

Operations

Affordable Care Act and LTC Dining Services

By Becky Schilling on Jun. 13, 2013

We've all heard about how hospital operators think the Affordable Care Act (ACA) will affect hospital foodservice, but no one is really mentioning the role long-term care facilities will play in the equation. For a recap: Under ACA hospitals are tas

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Healthy Eggs

By Marygrace Taylor on Jun. 02, 2013

There’s a reason eggs are called incredible: Each tiny package delivers protein plus iron, vitamins, minerals and antioxidants, all for 70 calories. The downside? Eggs are high in saturated fat and cholesterol and are often paired with other high-fa

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Analysis: Much ado about nothing?

By Paul King on Jun. 02, 2013

When Truman Medical Center in Kansas City, Mo., ended its 25-year lease with McDonald’s restaurant late last year, hospital CEO John Bluford announced it as “a mutually agreed upon decision between businesses.” Earlier in the year, howev

Operations

2013 Goldies: UNC Health Care, Chapel Hill, N.C.

By Paul King on May 13, 2013

There are a number of programs run by the foodservice department at UNC Health Care that can demonstrate best practices in non-commercial foodservice. For example, there is the Black Hat Chef program, which provides training and career advancement for coo

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Analysis: Gluten-free Watershed?

By Paul King on May 13, 2013

Lesley University is a small, private college in Cambridge, Mass., specializing in education, writing and fine arts programs. For much of its 103-year history, the college has operated in the shadow of its more famous neighbor, Harvard University. But the

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Gourmet Dining Sells 14,000 Salads as Part of Healthy Eating Promotion

By Lindsey Ramsey on May 13, 2013

Julianne Aiello, director of marketing and sustainable development for Madison, N.J.-based Gourmet Dining, says the Eat Green Give Green Campaign was designed to encourage campus communities to dine healthy by eating salads during the month of March. Each

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