Fourth Annual "The Best"

Fourth Annual "The Best"

Health and Wellness

Best-selling healthy retail item
Right now, dips are doing really well for us. From housemade dips in all kinds of varieties to prepackaged hummus with pretzel crisps, our customers just can’t get enough picnic-type foods at all of our retail locations. Right now, we have edamame hummus, garlic hummus, sun-dried tomato and white bean spread, roasted red pepper hummus, guacamole and even a spicy guacamole hummus.

We also started selling more packaged cut fruit and even cheese snacks. Some of our top sellers are the cheddar cheese and grape snack or the apples and cheese snack, and we even offer tiny wheels of Brie, which are individually packaged for the grab-and-go case.
—Maya Vincelli, assistant director of retail operations, University of Richmond, Virginia

Best stealth health menu item we have
Soup. You can add many healthy items like lentils, beans, fresh vegetables, etc.
—Bill Notte, director, nutrition & dietetics, Thomas Jefferson University Hospital, Philadelphia

We use local zucchini and butternut squash in two of our muffin recipes. The zucchini is actually available all year since we process and freeze it during the summer. Butternut squash is relatively new on our menus and we have identified a processor that can process it so that it is available all year.
—Julia Bauscher, director, school and community nutrition services, Jefferson County Public Schools, Louisville, Ky.

Best wellness promotion we’ve done
Real Easy Wellness @ Microsoft: Dining at Microsoft partnered with MSHR (human resources) to develop a comprehensive wellness labeling system that can be used to enable customers to make informed health decisions. Real easy is not a diet plan but a guide. The nutritional labeling system, with a color-code key, is adapted from the Healthy Eating Plate created by the Harvard School of Public Health and Harvard Medical School. Green is for vegetables, fruits, whole grains and vegan proteins. Yellow is for lean proteins and plant-based fats. Red is for high-fat and high-sugar, processed meats, white flour, white rice, russet potatoes and artificially sweetened products.
—Mark Freeman, senior manager, global dining, Microsoft Corp., Seattle

Our Go Health Bar, which is a new service island with healthy meal combinations and snacks meeting nutrient limits set by our dietitians. Offerings are sold at discounted set prices: $2.79 for breakfast, $4.39 for a hot meal, $3.99 for a cold meal and 89 cents for snacks. We serve an average of 200 to 250 servings a day from this bar. It takes the guesswork out of selecting a healthy meal.
—Lisette Coston, R.D., executive director of support services, St. Francis Health System, Tulsa, Okla.

We participate in National Nutrition Month by hosting a multiday Health and Nutrition Expo in our dining commons. Students can speak with our registered dietitian about nutrition concerns. The nutrition staff also provides a number of services for students such as BMI assessments, analysis of body percent fat and blood pressure checks. A healthy recipe is featured and students can win prizes while testing their nutrition knowledge. The expo provides an opportunity for students to learn how to eat healthy in our dining commons on their own.
—J. Michael Floyd, associate vice president, auxiliary services, University of Georgia, Athens

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources