Health & Wellness

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We recently began work on expanding our “Build a Better Salad” program to encompass all items in our café. Items are designed with one of three colors—green,...

We started CHEF (Corporate Healthy Eating Focus) in all our café locations and vending. A CHEF menu item is available every day. These menu items are 400 calories or less, reduced fat,...

We featured a plant-based chef gourmet meal event but did not market it as vegetarian. Our guests enjoyed the six components in four courses and while we were mainly promoting flavorful fruits and...

We purchase different produce that the students have never seen before and hold a farmers’ market. We provide a nutritional lesson about the items, and each student is given tickets so that...

We added additional selections of grains at several stations in the café. Buckwheat and wheat berries are very popular no matter if featured in salads, entrées or soups. The...

For National Nutrition Month we had a mobility theme. On our dessert bar we posted how many steps the customer would have to walk to burn off that dessert. We tried to equate steps with calories.

For National Nutrition Month we post and email healthy, creative, build-your-own sandwich ideas. We also gave out magnets with five healthy sandwiches students can make with simple ingredients that...

We hide puréed kidney beans in our tacos. As the year progresses, the purée gets chunkier until the students can recognize the kidney beans. At first you disguise the beans and...

To reinforce healthy habits one of our dining halls holds a health promotion program called “Fresh Start Mondays.” The menu includes new vegetable-loaded recipes and brings some...

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