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.


More From FoodService Director

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources