Health & Wellness

Promoting customer and employee well-being
natural nuts
Eight years ago, Rick Hughes, director of food and nutrition services for Colorado Springs School District 11, pulled à la carte snacks out of his elementary schools because he felt that snacking...
bowling green shoots logo
Responding to concerns from the campus’s vegan population, the dining services team at Bowling Green State University (BGSU), in Ohio, has dedicated a station at The Oaks strictly to vegan menu items.
gmo corn test tube
Genetic engineering has sparked a heated food-related debate. Three countries—Benin, Serbia and Zambia—have banned GMOs (genetically modified organisms) outright.
The Center for Science in the Public Interest (CSPI) has released a report applauding a number of hospital foodservice programs for the quality of their beverage programs.
woman packaging frozen meals
As the number of senior citizens—and their desire to remain at home—increases, foodservice programs such as Meals On Wheels increasingly struggle to remain viable.
The Kansas Hospital Education & Research Foundation (KHERF), an arm of the Kansas Hospital Association (KHA), ha The Kansas Hospital Education & Research Foundation (KHERF), an arm of the...
For the third year in a row, North Shore-LIJ Health System, in New York, staged its Ultimate Chef Challenge among the system’s 13 healthcare facilities.
A new model for hospitals is being created by the Affordable Care Act (ACA) and its impact will be felt by patients, staff and visitors, even in foodservice.
Washington University in St. Louis added a MyPlate meal option at the start of the spring semester as a simple way to serve a balanced meal and help educate students about proper portion sizes.
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From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we...

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