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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources