Health & Wellness

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We host many camps over the summer. In the past, parents of children with food allergies have been nervous about sending their kids to summer camp, even though we have an excellent allergen program...

We switched our bread for grilled cheese sandwiches to whole wheat. 

Everyone is talking about how hospital foodservice operations will be affected by the Affordable Care Act, but no one is talking about how LTC facilities will be involved. 

We developed a line of housemade gluten-free/vegan burgers. We bound them with processed Rice Chex, garbanzo bean flour and/or flax seeds. This change increased our healthy burger consumption by 75%.

People love desserts, so in an attempt to help guests who want a sweet ending to their meal we now cut our desserts into bite-sized portions. That way they can have the treat and not feel guilty...

With all the talk about empty calories from the sugar in sodas and juices, we have installed hydration stations with signs that say, “Water—The Best Choice.” The signs...

We cook items for mass feeding from recipes we find in magazines. Students trust these recipes because they are from a magazine like Cooking Light. We have the magazine right on the serving line as...

We plan on putting together boxes of shelf-stable gluten-free items. Students who are on a gluten-free diet will be able purchase those items with their meal plan. This program is slated to begin in...

We try to use variations on practiced menu items. For example, instead of a standard pasta bar, we try to use lighter menu items such as fresh crushed-tomato sauces, egg-free pasta and...

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