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.

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Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

FSD Resources