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health and wellness

Operations

Sodexo survey: 66% of managers say quality of life top priority

 Mar. 18, 2015

About 66% of top managers in corporate, healthcare and educational institutions are convinced improving quality of life is a strategic priority, according to a Sodexo report.

Operations

Less meat, more plant-based meals on hospital menus

 Mar. 17, 2015

As the Meatless Monday trend continues to grow, one medical center hosted a vegan workshop in partnership with the Humane Society of the United States.

Operations

Hospital teams up with provider to go both local and healthful

Mar. 17, 2015

A Portland, Maine-based hospital is partnering with a local pizza manufacturer to support the local economy and patients’ health at the same time.

Operations

Hospital garden partners with local schools

Mar. 17, 2015

Cape Coral Hospital came together with Lee County School District and Caloosa Elementary and Middle Schools to create a learning experience that also provides produce for the hospital cafeteria.

Menu

Five ways to lure carnivores to try plant-based dishes

Mar. 16, 2015

Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.

Operations

Tables turned, lawmakers don’t enjoy cafeteria healthy food standards

Mar. 16, 2015

Healthy food standards imposed on the cafeteria at the Vermont Statehouse, which discourage Ben & Jerry’s ice cream, among other treats, has angered some lawmakers.

Operations

K-12 schools fight their own food insecurity battles

By Katie Fanuko on Mar. 16, 2015

Food insecurity doesn’t only affect students at the college level. In the U.S., one in five children under the age of 18 also face food insecurity.

Operations

Sodexo’s lack of healthy food, high-priced meal plans have students concerned

Mar. 16, 2015

University of Wisconsin at Oshkosh students say Sodexo lacks healthy food alternatives and prices meal plans higher than the market standard.

People

Amanda Kruse, R.D.

Mar. 13, 2015

According to Lucas Miller, assistant director of operations and executive chef at Ball State, Amanda Kruse has made an impact on dining services by developing a food action plan and collaborating with multiple departments.

Menu

Students weigh in on food

By Paul King on Mar. 13, 2015

In an hour-long discussion, Matt Fisher, Beverly Kunkel, Ruby Griller, Wyatt Ashby, Annika Holkeboer and Carter Rayburn offered their opinions on what they eat and why.

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