Health & Wellness

Latest Articles

To help residents make healthy choices from the salad bar we started using color-coded tongs. We put green tongs in healthy items such as lettuce, tomatoes and raw vegetables and we use blue tongs...

We reward employees who lose weight or reduce their BMI. Employees are weighed quarterly and receive 10% off in the cafeteria if they lose weight. 

In our Watterson Dining Commons we have a Fresh Bites venue that features items from the American Dietetic Association’s top 100 perceived healthy items. The station features fresh...

We have started a Monday Mile program as part of our Fresh Start Mondays. We have different one-mile routes around campus. Every Monday we put our route on Facebook and invite students, faculty and...

To encourage wellness, staff are encouraged to divide into teams and walk for wellness. Each team gets a T-shirt and records its distance walking around an indoor track. At the end of the week the...

We identified a Food Allergen Advisory Team composed of 10 managers, chefs, cooks and our dietitian. The whole team will complete the Great Gluten-Free Kitchens training program designed and offered...

To help me keep track of the new meal regulations, I color code my menus. So for all the vegetable sub groups that we have to meet, I track those through color on my menus. For example, an orange...

It’s an important step to filter your water in all food-related areas of your operation. Every kitchen should have filtered water for soups, stock, coffee, fountain systems, ice water, fine...

We partnered with a local mobile farmers’ market that comes on site once a week and brings fresh produce, meats, dairy items, prepared goods and baked goods from local farms and businesses...

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