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

Campaign encouraged campus communities to dine healthy by eating salads during the month of March.

By 
Lindsey Ramsey, Contributing Editor

Kale Waldorf Salad.

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 time a student at one of Gourmet Dining’s university accounts purchased a salad, the company donated an ounce of fresh produce to Team Walker, a Jersey City-based organization that provides after-school programs on wellness, with a focus on health and nutrition. 


14,115

The number of salads sold during Madison, N.J.-based Gourmet Dining’s Eat Green Give Green Campaign. Julianne Aiello, director of marketing and sustainable development for the company, says the campaign was designed to encourage campus communities to dine healthy by eating salads during the month of March. Each time a student at one of Gourmet Dining’s university accounts purchased a salad, the company donated an ounce of fresh produce to Team Walker, a Jersey City-based organization that provides after-school programs on wellness, with a focus on health and nutrition. Team Walker was the organization chosen by a student vote. To encourage students to choose salads, Aiello created four innovative mixtures, including a Kale Waldorf Salad (kale, apples, celery, walnuts and raisins with apple cider vinaigrette) and a reinvented Caesar (spinach and romaine mix with lemon-marinated grilled chicken, chopped tomatoes, walnuts and a creamy, low-fat Greek yogurt dressing). Gourmet Dining donated 882 pounds of fresh produce to Team Walker. 

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

FSD Resources