Second Annual "The Best..."

Health & Wellness

Use of “stealth health” in our operation
Cisco cafés nationwide introduced a new turkey burger. It consists of ground turkey, quinoa, spinach and seasonings. Not only is it much healthier, but it also appeals to our gluten-free guests.
—Cara Brechler, marketing manager for Bon Appétit, Cisco, Milpitas, Calif.

The best healthy dessert we’ve developed
Cranberry Oatmeal Cookies. The recipe actually came from Hardin County, Ky. We eventually made the recipe whole grain, although it already had oats in it. The ingredients also include dried cranberries. It is made at our central kitchen and it was “named” by our maintenance supervisor there. We have had a difficult time getting affordable dried cranberries lately, but when we menu it the kids like it.
—Julia Bauscher, director of child nutrition services, Jefferson County Schools, Louisville, Ky.

Healthy tweak to a traditional menu item we’ve made in the past year
We make a peanut butter banana vegan cupcake with peanut butter frosting that is really delicious. It has about half of the fat content as many of our other cupcakes.
—Todd Christopherson, dining manager, University of Wisconsin at Madison

Wellness promotion we’ve done in the past year
Foodservice employees did a walking across Oregon promotion where they wore pedometers and earned prizes as incentives. We encouraged participants to walk 50,000 steps per week to make it across the state in 10 weeks.
—Gitta Grether-Sweeney, director of nutrition services, Portland Public Schools, Portland, Ore.

The best wellness program I’ve seen
Apollo Group in Phoenix’s Healthy Living Revolution. It is an employee-driven, grassroots wellness program that is far more effective, in terms of both participation and ROI. I really like what our LifeWorks culinary team—in conjunction with the corporate team from Apollo—is doing to promote healthy eating, education and exercise. One of the things being done is Eat with Joe. Joe is the president and COO. Eat with Joe was a concept that allows customers to eat healthy each day by essentially eating what Joe eats, or Joe’s Pick—and essentially losing weight as Joe did since he ate Joe’s Pick every day. There is a sign above the destination for that day that is showcasing Joe’s Pick.
—Steve Norgren, vice president of business development, Aramark Business Services, Costa Mesa, Calif.

Outside resource for wellness I’ve used
The California Food Policy Advocates in Oakland. They have really nice staff who are always available to help and are full of knowledge.
—Billy Reid, director of child nutrition services, Salida Union School District, Salida, Calif.

The Best_Cooks Corner Healthy menu item we serve
We started incorporating a tofu option into our Cook’s Corner station in our retail operation. The Cook’s Corner features a chef preparing meals to order Monday through Friday from 11 a.m. to 1 p.m. We offer tofu as a meat substitute on almost all of our offerings. For example, if we are serving chicken Caesar salads made to order we offer tofu as a substitute for the chicken. Out of 200 orders we do approximately 40 tofu substitutions. Some other entrées we offer tofu as a substitute are gyros, Buffalo chicken wrap, ancho chicken salad and many more.
—Greg Merkle, manager of food and nutrition services, Morristown Medical Center, Morristown, N.J.

Pages

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources