As part of our Eat Smart campaign, which showcases the healthy options we offer, we included events this semester such as Balanced Plate Week, where we focused on teaching guests how to create a balanced plate—50% fruits and vegetables, 25% protein-rich foods and 25% whole grains. We set up examples at every meal.
EditSteal This Idea
- 4 stealable ideas shared during the SNA’s Annual National Conference
- 5 takeaways from FSD's college chefs' culinary summit
- Steal this idea: Make a mural
- Steal this idea: Appoint food waste champions
- Steal this idea: Motivational mail
Eat Smart
Jan. 25, 2011Lisa WandelDirector of Residential DiningPennsylvania State UniversityUniversity Park, PA
Submit your ideaWant breaking news at your fingertips?
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
Thanks for signing up!
Click here to complete your profileMultimedia
The Latest
Listen to your daily news: FSD PodcastsNew episodes weekdays