Step 2 Wellness

District’s program aims to increase employee wellness, self esteem.


Employee wellness is the focus of a new program at the 5,000-student Goddard USD 265. Steps 2 Wellness, a program developed by Greg Kalina, nutrition service director, and Jenna Schippers, a dietetic intern from Kansas State University, aims to provide nutrition education and increase physical activity in the foodservice department staff.

Under the Steps 2 Wellness program, every foodservice employee was given a pair of sneakers, a long sleeve shirt with the Steps 2 Wellness logo on it, a pedometer and other educational information. The program’s highlight was an in-service training for the staff in January. Two of the district’s physical education teachers attended and held a session about simple activities the workers could do to improve their health. A motivational speaker was also brought in. “This is not about losing weight or BMI,” Kalina said. “It’s about your wellness at any weight and feeling good about yourself. We aren’t beating people up about their weight. We build their self esteem.”

The program was funded by a grant from the Kansas Healing Foundation for the district’s effort to go trans fat free in 2006. “Every school has a wellness policy,” Kalina said. “Unfortunately, a lot of times what happens is that gets shelved.” To prevent that from happening at Goddard, Kalina set up Steps 2 Wellness.

He added that an after-work walking program for the employees is also in the works.

More From FoodService Director

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources