Guckenheimer cafes recognized for sustainability and nutrition practices

Cafes are first corporate locations to be certified by the US. Healthful Food Council.

June 13—Four Guckenheimer cafes have achieved REAL Certification by the United States Healthful Food Council (USHFC).These cafes are the first corporate locations to be certified by the organization. The announcement of the certification, which concludes a six-month pilot program, was revealed at the first annual Menus of Change leadership summit, co-presented by The Culinary Institute of America and Harvard School of Public Health in Boston.

USHFC's Responsible Epicurean and Agricultural Leadership (REAL) Certification, began as an assurance of nutrition and sustainability best practices in restaurants. These new REAL Certified locations mark the expansion of the program nationally, as well as with foodservice vendors running café operations within corporations, universities, hotels, senior living facilities, event centers and more.

The four inaugural contract foodservice facilities to become REAL Certified are:

Blue Glass Café, John Hancock Building, Boston
Café Hive, The Clorox Company, Pleasanton, Calif.
W6 Café, Google, San Francisco
Union Pacific Café, Union Pacific, Omaha, Neb.

The pilot program began in December 2012 as Guckenheimer collaborated with accounts to undergo USHFC review. Using a flexible points-based model similar to the LEED green building standard, USHFC's registered dietitians audited the cafés across a range of criteria such as the use of vegetables, fruits, whole grains, healthful cooking and preparation methods, moderate portion sizes, as well as behavioral components that encourage better for you choices and sustainable practices for food sourcing.

"We thank USHFC's bold efforts and the dedicated individuals at each account who have worked to make this certification a reality," Randall Boyd, Guckenheimer CEO, said in a press release. "The shift to nutrition-centric food at work has tremendous impact for businesses that we are just beginning to quantify. We are at the tipping point where data will verify that employee health and productivity are inextricably linked, and food preparation, as well as its presentation, is a large component of that cycle. Guckenheimer's core offering aligns with USHFC's objectives and the foodservice industry should be ready to rise to the occasion. 

More From FoodService Director

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

FSD Resources